Oven-Baked Cilantro Rice & Bean Tacos
with Tomatoes, Jalapeño & Guacamole
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.
Details
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.
Nutrition per serving
Ingredients
10 oz
Pork Chorizo
½ cup
Long Grain White Rice
1 each
15.5-oz can Black Beans
4 oz
Grape Tomatoes
3 oz
Baby Spinach
1 oz
Sliced Pickled Jalapeño Peppers
¼ cup
Sour Cream
¼ cup
Guacamole
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
¼ cup
Cilantro Sauce
⅓ cup
Crispy Onions
1 tbsp
Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
8 each
Flour Tortillas
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 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. In the tray, combine 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 the tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Add the chorizo & bake the tray
Add the chorizo (tearing into bite-sized pieces before adding) in an even layer on top of the prepared base. Tightly cover the tray 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, the cheese is melted, and the chorizo is cooked through. Remove from the oven.
step 3
Warm the tortillas & serve your dish
Meanwhile, 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 tray with the warmed tortillas. Top with the sour cream, guacamole, and crispy onions. Enjoy!
Instructions
step 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. In the tray, combine 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 the tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Add the chorizo & bake the tray
Add the chorizo (tearing into bite-sized pieces before adding) in an even layer on top of the prepared base. Tightly cover the tray 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, the cheese is melted, and the chorizo is cooked through. Remove from the oven.
step 3
Warm the tortillas & serve your dish
Meanwhile, 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 tray with the warmed tortillas. Top with the sour cream, guacamole, and crispy onions. Enjoy!
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