Black Bean, Rice and Beef Tacos came together very quickly for lunch. I had some leftover cooked rice and some grilled steak from dinner the night before and the rest came out of my pantry and fridge. l always like a taco, it was delicious.

Black Bean, Rice and Beef Tacos

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Course: Lunch
Cuisine: Southwestern
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 people


  • 1 tbsp vegetable oil
  • 1/2 medium sweet onion thinly sliced
  • 2 cloves garlic grated
  • 1 tbsp tomato paste
  • 2 tbsp salsa
  • 1/2 packet Old El Passo Taco Seasoning
  • 1/2 lb grilled beef sliced into thin slices
  • 1 cup cooked rice
  • 1 15 oz can black beans drained and rinsed under cold water
  • 4 corn tacos
  • 1 whole lime, cut into wedges
  • 2-3 sprigs fresh cilantro
  • 2 tbsp 14% sour cream


Gather ingredients before starting the recipe

  • Heat 1 tbsp vegetable oil in medium sized skillet over medium heat and add 1/2 medium sweet onion, thinly sliced, and cook until the onions are soft, about 5-6 minutes.
  • Add 2 cloves garlic, grated to the onions and stir to combine then add 1/2 packet Old El Passo Taco Seasoning, 1 tbsp tomato paste and 2 tbsp salsa and stir to combine. Cook for 2-3 minutes then add 1/2 lb grilled beef.
  • Add 1 cup cooked rice, 1 15 oz can black beans (rinsed and drained) and stir. Cover with a lid and cook for 5-6 minutes or until heated through.


  • Add lime wedges, sprinkle with fresh cilantro and top with a dollop of sour cream.

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