Double-Shelled Black Bean Tacos
Can’t decide between soft tortillas or a hard shell for your tacos? Now you don’t have to! These Double-Shelled Black Bean Tacos are filled with Spanish rice, creamy black beans, and pico de gallo, and they’re made with both soft and hard taco shells.
Ingredients
For the Rice
- 1 teaspoon olive oil
- ½ cup diced red onion (about half an onion)
- ½ teaspoon sea salt
- 1 clove garlic minced
- 1 cup brown rice
- 2 cups vegetable stock
- 1 14-ounce can diced tomatoes with their juices
- ¼ teaspoon oregano
For the Black Beans
- 1 teaspoon olive oil
- ½ cup diced red onion (about half an onion)
- 1 garlic clove minced
- 1 14-ounce can black beans drained and rinsed
- ¼ cup vegetable stock
- ½ teaspoon red pepper flakes
- ½ teaspoon sea salt
- ¼ teaspoon ground cumin
For the Pico de Gallo
- 3 Roma tomatoes diced
- 1 jalapeno seeded and finely diced
- 1 scallion chopped
- ¼ cup red onion diced
- 2 tablespoons fresh cilantro chopped
- 1 clove garlic minced
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
For the Tacos
- 10 6-inch soft corn tortillas
- 10 hard taco shells
- 4 cups shredded romaine lettuce
Instructions
- Make the Rice: Heat the oil in large pot over medium-high heat. Add the onion to the pot along with the sea salt. Sautee until the onion begins to brown, about 5 minutes. Add the garlic and cook for another minute or two, then add the rice. Toast the rice a little, stirring frequently. The rice will have a toasted, nutty fragrance. Add the stock, tomatoes and their juices, and oregano to the pot and bring to a boil. Reduce the heat to a simmer and cover. Let cook for approximately 45 minutes, or until all of the liquid has been absorbed by the rice.
- Make the Beans: While the rice is cooking, make the beans. Heat the oil in a large pan over medium-high heat and cook the onion begins to brown, about 5 minutes. Add the garlic and cook for another minute or two. Then add the beans, stock and spices. Reduce the heat and allow to simmer, until the liquid has been absorbed.
- Make the Pico de Gallo: Mix all of the ingredients together in a bowl. Refrigerate until ready to use.
- Assemble the Tacos: Place a soft tortilla inside a hard shell. Place a few tablespoons of the rice at the bottom of the shell, and then add a few tablespoons of the black beans. Top with the shredded lettuce and pico de gallo.