Red Bean And Rice Tacos Recipes

BLACK BEAN AND RICE OPEN-FACED TACOS

Steps:

• Turn a 12-cup muffin tin upside down. Nestle 6 corn tortillas in the spaces between the cups to form 'bowls.' Bake in a preheated oven at 375 degrees F (190 degrees C) until warm and beginning to brown, 10 to 15 minutes. Transfer to a wire rack to cool.
• Cook UNCLE BEN'S® READY RICE® Spanish Style according to directions on the package. While the rice is still warm, transfer to a large bowl and mix in black beans, corn, tomatoes, and 2 tablespoons cheddar cheese.
• Fill the shells with the rice and bean mixture, then top evenly with remaining cheddar cheese. Add toppings like avocado, cilantro, or olives.

EASIEST FISH TACOS, RED RICE AND BLACK BEANS

Steps:

• For the fish: Cut the fish into 3-by-1-inch batons and place in shallow dish or plastic bag. Cover with milk.
• Combine flour with salt, pepper and dry spices in shallow dish or metal pan and set aside.
• Place very large shallow skillet on stove with thin layer (about 1/8 inch) of neutral oil, about 1/4 cup. Place foil-lined tray and wire rack near stove for cooked fish.
• For the red rice: Peel and finely chop onion and grate or chop the garlic. Grate the tomato.
• Heat a 2- to 3-quart saucepot over medium to medium-high heat with oil, 2 turns of the pan; add onions and garlic and stir a minute or 2, then add rice and salt, pepper and spices. Stir a minute or 2 more, then add stock and chiles and bring to boil; cover and reduce heat to low. After 12 minutes or so, add peas and tomatoes and cook 3 to 4 minutes more until rice is just tender. Let stand a few minutes, adjust salt and pepper, fluff with fork.
• For the black beans: Peel and finely chop the onion and grate or chop the garlic. Seed and finely chop the jalapeno pepper.
• Heat oil in a skillet, 1 turn of the pan, over medium-high heat; add onions, jalapeno and garlic, salt and pepper, cumin, bay and cinnamon. Stir a minute or so, then add about 1/2 cup water and let it absorb. Add black beans and hot sauce, then reduce heat to medium-low and simmer until ready to serve.
• For the pico de gallo: Seed and finely chop chile peppers, put in a bowl and wash hands. Finely chop and add half an onion; reserve the rest. Add grated or chopped garlic, salt, juice of 1 lime. Seed and chop tomatoes; add to bowl. Chop and add cilantro; toss.
• To serve: Halve the cabbage, remove core and very thinly shred; reserve the other half for another use.
• When rice and beans are about ready, heat skillet with oil over medium-high heat. Remove fish from milk and shake off excess, then coat fish in flour. Fry to crispy and brown, then remove to rack and serve with lime wedges.
• Char tortillas over gas burner or in a stainless pan preheated over high heat to blister and soften.
• Build tacos: Tortilla, fish, cabbage, pico, crema, hot sauce and pickled jalapenos. Add juice of 1 lime to beans. Serve tacos with rice and beans.

VEGETARIAN BEAN TACOS

Steps:

• In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through., Serve bean mixture in tortillas with toppings as desired.

AUTHENTIC LOUISIANA RED BEANS AND RICE

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

RED BEAN AND RICE TACOS

Steps:

• Brown ground beef in large skillet on medium-high heat. Drain fat.
• Stir in water, Rice Mix and cumin. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Stir occasionally to prevent sticking. Remove from heat. Let stand 5 minutes.
• Spoon rice mixture into warmed taco shells. Serve with assorted toppings, if desired.

CREOLE SHRIMP & RED BEAN TACOS

Steps:

• Directions: Add all coleslaw ingredients (except for cabbage) to a food processor or blender, and pulse until smooth. In a bowl, toss 3/4 of the dressing with shredded cabbage and refrigerate. Reserve the rest of the dressing for topping tacos. Pat shrimp dry. To a bowl, add shrimp and Creole seasoning. mix thoroughly to cover shrimp with seasoning. In a wide skillet, heat oil or butter over medium heat. Add shrimp in a single layer to hot skillet, and sauté just until shrimp are seared and cooked through (pink). Be careful not to overcook. Warm tortillas by wrapping in aluminum foil and heating in a 350° oven for 15-20 minutes. Or, heat individual tortillas over a gas burner flame, using tongs to flip and slightly char each side. Add cooked shrimp, red beans and cilantro lime coleslaw to warm tortillas. Top with additional dressing, if desired, and add other toppings to taste. Recipe adapted from Pinch of Yum.

EASY RED BEANS AND RICE

Steps:

• 1. Brown bacon in a large Dutch oven or soup pot over medium high heat. Add olive oil, onion, celery, bell pepper, and garlic. Saute for 5 minutes or until onions are translucent.
• 2. Add kidney beans, tomatoes, chicken stock, sausage, paprika, oregano, thyme, bay leaves, salt, and cayenne pepper. Bring to a boil, reduce heat, cover and simmer for 30 minutes, stirring occasionally. If beans get too dry, add additional chicken stock.
• 3. While beans are cooking, measure 3 1/2 cups of water and pour into medium pan. Add rice and bring to a boil. Reduce heat, cover, and simmer for about 12 minutes or until all water is absorbed. Remove from heat and keep cover on pan for 5 minutes.
• 4. Spoon rice into serving bowls and top with beans. Garnish with scallions and serve immediately.

BEAN AND RICE TACOS

Steps:

• In a large skillet, sautè the veggies in 2-3 Tbs of cooking oil. I used grapeseed oil.
• Add remaining ingredients except for the tortillas. Bring to boil and reduce heat to simmer. Simmer uncovered for 20 minutes or until no longer runny.
• Meanwhile fry your tortillas in oil until soft. Fold and lightly sprinkle with salt.
• Place about 1/4 cup of bean mixture and top with your choice of toppings: shredded cabbage, cheese, avocado, cilantro, sour cream, etc.

BLACK BEAN AND CORN TACOS

Steps:

• In a lightly oiled large nonstick skillet, saute onion and peppers until crisp-tender. Add the beans, tomatoes, cabbage, corn, taco seasoning, lime juice and garlic. Cook and stir over medium heat until vegetables are tender, 8-10 minutes. Stir in rice; heat through., Spoon bean mixture into taco shells. Top with cheese and sour cream.