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Jane Echols
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Black Bean and Rice Tostada
| 1 pkg (16.35oz) Taco Bell Home Originals Soft Taco Dinner |
| 1 cup minute white rice, uncooked |
| 1 (15 ounce) can black beans, drained, rinsed |
| 1 (11 ounce) can corn, drained |
| Shredded lettuce |
| Shredded cheddar cheese |
Preheat oven to 350. Spray both sides of Tortillas with cooking spray; place in a single layer on baking sheet. Bake 10 minutes or until crisp and lightly browned.
Cook rice in large saucepan as directed on package.
Add beans, corn, and seasoning mix; mix well, Cook until heated through, stirring occasionally.
Top the tortillas evenly with the rice mixture, lettuce, Taco Sauce, and cheese.
NOTE: I got this from the Kraft web site (www.kraftfoods.com). I was a bit confused as to "cook rice according to directions" and then to "add and cook for 5 minutes". My directions said to bring one cup of water to a boil, add the rice, cover and remove from the heat and let sit for 5 minutes. AT THAT TIME, I added the seasoning, beans, and corn and stirred it until well combined. I then sat it there on the stove while the tortillas finished cooking. I did spray mine with Pam olive oil and baked them 10 minutes on a pizza stone, as I only did two. They were nice and crispy and the whole thing tasted wonderful! I had enough Taco Sauce left for another meal or two, also. I found the Taco Bell Dinners in Publix in the ethnic foods section.