Cookout

Black beans and rice (for tacos) is for Side Dish.

Black beans and rice (for tacos) takes 35 minutes to prepare.

Black beans and rice (for tacos) takes 25 minutes to cook.

Black beans and rice (for tacos) makes 10 servings.

The ingredients for Black beans and rice (for tacos) are:

0.3 cup Coconut Oil
1.0 cup La Victoria Enchilada Sauce
0.5 cup Spinach, fresh
2.0 small (1-3/4" to 2-1/2" dia.) Baked Potato, with skin
1.25 cup Beans, black
4.5 cup Basmati Rice, Mahatma(1/4 c dry, 3/4 c prep)
2.0 cup (8 fl oz) Water, tap

Here is how you make Black beans and rice (for tacos):

Measure out 1.5 cups of rice, rinse 2-3 times, then submerge in hot water for 30 minutes. While rice is soaking, measure one cup of enchilada sauce and put it in a pan with 1/3 cup coconut oil, and 2 cups water. Add salt and pepper into water if you would like, along with other spices you desire. Clean and chop two small potatoes or one medium/large potato and add to water. Chop half of a cup of spinach and add to water. Turn the water on low heat and cover. After the rice has soaked for 30 minutes, dump out most of the water, then put the rice and any remaining water into the pot that has the enchilada sauce, potatoes, water, coconut oil, and spinach. Now turn the heat up to high, and boil uncovered until the water level is just below the level of the rice. Then turn the heat to low and cover. From this point, let the rice steam for 20-25 minutes. While the rice is covered, do not open the lid to stir, just let it sit for 20 minutes, and then check how much moisture is left. It might have to steam another five minutes, but it's important to leave it covered and not to stir it. The steam is what cooks the rice. While the rice is cooking for 20 minutes, open a can of black beans, put them in a strainer, and rinse them thoroughly. After the rice has cooked for 20 minutes, open the lid and dump the beans on top. Cover again, and let it steam for another 5 minutes. Shut the heat off. Let the rice sit for ten minutes before fluffing with a fork and mixing beans in. The total cook time should be 25 minutes, and an extra 10 minutes to let the rice rest (covered, off of the heat). Enjoy it on a tortilla with lime. Serving Size: 0.5 cupNumber of Servings: 10.0Recipe submitted by SparkPeople user FREE1NIBIRU.

The nutritional information for Black beans and rice (for tacos) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 214.7

• Total Fat: 7.0 g
• Cholesterol: 0.0 mg
• Sodium: 163.9 mg
• Total Carbs: 33.7 g
• Dietary Fiber: 2.7 g
• Protein: 4.5 g

Black beans and rice (for tacos) is Mexican cuisine.

The dietary needs meet for Black beans and rice (for tacos) is Vegan