Oven-Baked Cilantro Rice & Bean Tacos with Tomatoes, Jalapeño & Guacamole
Ready to Cook

Oven-Baked Cilantro Rice & Bean Tacos

with Tomatoes, Jalapeño & Guacamole

50 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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  • add Ground Pork Chorizo & 4 Flour Tortillas
    add 20 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo & 4 Flour Tortillas View recipe
    • Keep it Vegetarian

    From the Test Kitchen

    Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! In this dish, rice, black beans, spinach, and more are coated in our herbaceous cilantro sauce before being baked under a layer of melty cheese, then topped with creamy dollops of sour cream and guacamole.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      930 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Oven-Baked Cilantro Rice & Bean Tacos with Tomatoes, Jalapeño & Guacamole
    Title
    • 1 cup Long Grain White Rice
    • 2 15.5-Oz Cans Black Beans
    • 8 Flour Tortillas
    • ½ lb Grape Tomatoes
    • 6 oz Baby Spinach
    • 2 oz Sliced Pickled Jalapeño Pepper
    • ½ cup Sour Cream
    • ½ cup Guacamole
    • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • ½ cup Cilantro Sauce
    • ⅓ cup Crispy Onions
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 2 Single-Use Aluminum Trays
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the base
    1 Prepare the ingredients & make the base

    Preheat the oven to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Drain and rinse the beans. Between the two trays, evenly divide the spinach, rice, drained beans, tomatoes, spice blend, cilantro sauce, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Add 1 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

    Bake the tray
    2 Bake the tray

    Tightly cover the trays with foil and bake 40 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Evenly top with the cheese. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the rice is tender and the cheese is melted. Remove from the oven.

    Warm the tortillas & serve your dish
    3 Warm the tortillas & serve your dish

    Meanwhile, if you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked trays with the warmed tortillas. Top with the sour cream, guacamole, and crispy onions. Enjoy!

    Tips from Home Chefs

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    Oven-Baked Cilantro Rice & Bean Tacos

    Prepare the ingredients & make the base
    1 Prepare the ingredients & make the base

    Preheat the oven to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Drain and rinse the beans. Between the two trays, evenly divide the spinach, rice, drained beans, tomatoes, spice blend, cilantro sauce, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Add 1 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

    2 Bake the tray

    Tightly cover the trays with foil and bake 40 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Evenly top with the cheese. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the rice is tender and the cheese is melted. Remove from the oven.

    Bake the tray
    Warm the tortillas & serve your dish
    3 Warm the tortillas & serve your dish

    Meanwhile, if you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked trays with the warmed tortillas. Top with the sour cream, guacamole, and crispy onions. Enjoy!

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