Bacon Tacos

1. 1

   Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.

2. 2

   Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain the bacon slices on paper towels, retaining the drippings in the skillet. Crumble bacon.

3. 3

   Preheat oven to 250 degrees F (120 degrees C).

4. 4

   Combine beans and 1 teaspoon taco seasoning mix in a saucepan over low heat; cook and stir until warmed, about 5 minutes.

5. 5

   Cook and stir the cooked rice and 1 teaspoon taco seasoning mix in the reserved bacon drippings until evenly coated, 2 to 3 minutes.

6. 6

   Brush vegetable oil over each tortilla and arrange tortillas on a baking sheet.

7. 7

   Bake tortillas in the preheated oven until warmed, about 5 minutes.

8. 8

   Place black bean mixture, rice mixture, bacon, tomatoes, green bell peppers, and Cheddar cheese each in separate bowls; serve with tortillas.

* Per serving · 4 servings · Values may vary.

No additional tips available.