Rice & Beans

Rice And Bean Tacos

Name: Rice And Bean Tacos
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 servings
Ingredients: 1 cup dried pinto beans; 2 cups uncooked white rice; 4 dried arbol chiles; 1 large onion; 3 cloves garlic; 1 teaspoon ground cumin; 1 teaspoon paprika; Salt and pepper to taste; 2 tablespoons vegetable oil; 8 corn tortillas; 1/4 cup chopped fresh cilantro; 1 lime, cut into wedges

By Rhys Yarrow · June 19, 2026 · Rice & Beans

Prep30 min

Cook60 min

Total90 min

Serves8

I still remember the first time I had a real Rice And Bean Taco, made by my abuela in her cozy kitchen in Guadalajara. The combination of tender beans, fluffy rice, and crispy tortillas was love at first bite. As a second-generation cook, I'm excited to share this authentic recipe with you, so you can bring a taste of Mexico to your own kitchen.

Rice And Bean Tacos are a staple in Mexican cuisine, and for good reason. They're easy to make, budget-friendly, and can be customized to suit any taste. Whether you're a busy weeknight cook or a party host, this recipe is sure to become a favorite.

In this recipe, we'll be using a combination of toasted chiles, garlic, and onion to create a rich, smoky flavor that pairs perfectly with the tender beans and fluffy rice. We'll also be using a few simple techniques, like toasting the chiles and rendering the fat in the beans, to bring out the deepest flavors in our ingredients.

So, let's get started and make some delicious Rice And Bean Tacos that will transport you to the heart of Mexico!

One of the things I love about this recipe is how versatile it is. You can serve it with your favorite toppings, from diced tomatoes and shredded lettuce to sliced avocado and sour cream. You can also customize the recipe to suit your dietary needs, by using vegetarian beans or adding some diced chicken or steak for extra protein.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
It's a budget-friendly option for a weeknight dinner or a party
The dish is highly customizable, so you can add your favorite toppings and ingredients
It's a great option for vegetarians and vegans, as you can use vegetarian beans and skip the cheese
The recipe makes a large batch, so you can feed a crowd or have leftovers for later
It's a great way to use up leftover rice and beans, reducing food waste and saving you money

Why This Recipe Works

The key to making great Rice And Bean Tacos is to use a combination of techniques that bring out the deepest flavors in our ingredients. First, we toast the chiles and onion to create a rich, smoky flavor that pairs perfectly with the tender beans and fluffy rice. Then, we render the fat in the beans to create a creamy, tender texture that's just perfect for tacos.

We also use a layering technique to build the flavors in our dish. We start with a base of toasted chiles and onion, then add in the garlic and spices, and finally, we add in the beans and rice. This layering technique helps to create a complex, nuanced flavor that's just perfect for tacos.

Another important technique we use in this recipe is resting. After we cook the beans and rice, we let them rest for a few minutes to allow the flavors to meld together and the textures to set. This resting time is crucial, as it helps to create a dish that's both flavorful and tender.

Finally, we use a combination of textures to create a dish that's both interesting and delicious. We have the crispy tortillas, the tender beans, and the fluffy rice, all of which come together to create a dish that's just perfect for tacos.

Ingredients You’ll Need

To make this recipe, you'll need a few simple ingredients, including dried beans, rice, chiles, onion, garlic, and spices. You can find these ingredients at most grocery stores, or online. When shopping for ingredients, be sure to choose high-quality items that are fresh and flavorful.

One of the most important ingredients in this recipe is the dried beans. You can use either pinto or black beans, depending on your preference. Be sure to rinse the beans and pick out any debris or stones before cooking them.

1 cup dried pinto beansDried beans are a staple in Mexican cuisine, and they're easy to find at most grocery stores. Be sure to rinse the beans and pick out any debris or stones before cooking them.
2 cups uncooked white riceWhite rice is a classic choice for tacos, but you can also use brown rice or a combination of the two. Be sure to rinse the rice before cooking it to remove any excess starch.
4 dried arbol chilesArbol chiles are a type of dried chile that's commonly used in Mexican cuisine. They have a bright, fiery flavor that pairs perfectly with the beans and rice. Be sure to toast the chiles before using them to bring out their flavor.
1 large onionOnion is a fundamental ingredient in Mexican cuisine, and it adds a sweet, depth of flavor to our dish. Be sure to chop the onion finely before sautéing it to bring out its flavor.
3 cloves garlicGarlic is another fundamental ingredient in Mexican cuisine, and it pairs perfectly with the onion and chiles. Be sure to mince the garlic before sautéing it to bring out its flavor.
1 teaspoon ground cuminCumin is a warm, earthy spice that's commonly used in Mexican cuisine. It pairs perfectly with the beans and rice, and adds a depth of flavor to our dish.
1 teaspoon paprikaPaprika is a mild, sweet spice that's commonly used in Mexican cuisine. It adds a smoky flavor to our dish, and pairs perfectly with the beans and rice.
Salt and pepper to tasteSalt and pepper are essential seasonings in any dish, and they help to bring out the flavors of the other ingredients. Be sure to taste the dish as you go and adjust the seasoning accordingly.
2 tablespoons vegetable oilVegetable oil is a neutral-tasting oil that's perfect for sautéing the onion and garlic. Be sure to choose a high-quality oil that's fresh and flavorful.
8 corn tortillasCorn tortillas are a staple in Mexican cuisine, and they're perfect for making tacos. Be sure to warm the tortillas before using them to make them more pliable.
1/4 cup chopped fresh cilantroCilantro is a fresh, herbal ingredient that's commonly used in Mexican cuisine. It adds a bright, fresh flavor to our dish, and pairs perfectly with the beans and rice.
1 lime, cut into wedgesLime is a fundamental ingredient in Mexican cuisine, and it adds a bright, tangy flavor to our dish. Be sure to squeeze a sliver of lime juice over the tacos before serving to bring out their flavor.

Equipment You’ll Need

Large heavy pot with a lidColander or strainerCutting boardChef's knifeMeasuring cups and spoonsWooden spoon or spatulaInstant-read thermometer

How to Make Rice And Bean Tacos

1
Rinse the dried beans and pick out any debris or stones. Place the beans in a large pot and cover them with water. Bring the water to a boil, then reduce the heat to low and simmer for 1 hour, or until the beans are tender.
2
While the beans are cooking, toast the arbol chiles in a dry skillet over medium heat, turning frequently, until they're fragrant and slightly puffed. Remove the chiles from the skillet and let them cool.
3
Once the chiles have cooled, stem and seed them, then place them in a blender or food processor with 1 cup of water. Blend the chiles until they're smooth and creamy, adding more water as needed to achieve the right consistency.
4
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until it's softened and lightly browned, about 8 minutes.
5
Add the minced garlic to the skillet and cook, stirring constantly, for 1 minute.
6
Add the cumin, paprika, salt, and pepper to the skillet and cook, stirring constantly, for 1 minute.
7
Add the cooked beans, toasted chile puree, and 1 cup of water to the skillet. Stir to combine, then bring the mixture to a simmer.
8
Reduce the heat to low and cook, stirring occasionally, until the mixture has thickened and the flavors have melded together, about 10 minutes.
9
While the bean mixture is cooking, cook the rice according to the package instructions. Typically, this involves combining the rice and 2 cups of water in a medium saucepan, bringing the water to a boil, then reducing the heat to low, covering the saucepan, and simmering for 15-20 minutes, or until the water has been absorbed and the rice is tender.
10
Once the rice is cooked, fluff it with a fork and stir in 1 tablespoon of vegetable oil, 1 teaspoon of salt, and 1/4 teaspoon of black pepper.
11
Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
12
Assemble the tacos by spooning the bean mixture onto a warmed tortilla, followed by a spoonful of cooked rice, some chopped cilantro, and a squeeze of lime juice.

Expert Tips

Be sure to toast the arbol chiles before using them to bring out their flavor.
Use a high-quality vegetable oil that's fresh and flavorful.
Don't overcook the beans or the rice, as this can make them dry and unappetizing.
Add a squeeze of lime juice over the tacos before serving to bring out their flavor.
Experiment with different types of cheese, such as queso fresco or Oaxaca cheese, for a unique flavor.
Add some diced onions or bell peppers to the bean mixture for extra flavor and texture.
Use leftover cooked beans and rice to make a delicious and easy breakfast burrito.
Try using different types of chiles, such as guajillo or Anaheim, for a unique flavor.

Common Mistakes to Avoid

Not toasting the arbol chiles before using them, which can result in a bland flavor.
Overcooking the beans or the rice, which can make them dry and unappetizing.
Not using enough water when cooking the beans, which can result in a thick and sticky texture.
Not stirring the bean mixture occasionally, which can cause it to stick to the bottom of the pan.
Not warming the tortillas before using them, which can make them brittle and prone to cracking.
Not adding enough seasoning to the dish, which can result in a bland flavor.

Variations and Substitutions

Add some diced chicken or steak to the bean mixture for extra protein.
Use different types of cheese, such as queso fresco or Oaxaca cheese, for a unique flavor.
Add some diced onions or bell peppers to the bean mixture for extra flavor and texture.
Use leftover cooked beans and rice to make a delicious and easy breakfast burrito.
Try using different types of chiles, such as guajillo or Anaheim, for a unique flavor.
Add some chopped fresh cilantro or scallions to the dish for a fresh and herbal flavor.
Use a combination of beans, such as pinto and black beans, for a unique flavor and texture.

What to Serve With Rice And Bean Tacos

Rice And Bean Tacos are a versatile dish that can be served in a variety of ways. You can top them with your favorite ingredients, such as diced tomatoes, shredded lettuce, diced avocado, and sour cream. You can also serve them with a side of Mexican street corn, roasted vegetables, or a simple green salad.

One of the best things about this dish is that it's perfect for a crowd. You can make a large batch of the bean mixture and rice, then assemble the tacos just before serving. This makes it a great option for parties, potlucks, or other gatherings.

Serve with diced tomatoes and shredded lettuceTop with diced avocado and sour creamAdd some chopped fresh cilantro or scallionsServe with a side of Mexican street corn or roasted vegetables

Make-Ahead, Storage, Freezing and Reheating

Rice And Bean Tacos are a great make-ahead dish, as the bean mixture and rice can be cooked and stored in the refrigerator for up to 3 days. You can also freeze the bean mixture and rice for up to 2 months, then thaw and reheat them when you're ready to serve.

To store the dish, simply place the cooked bean mixture and rice in separate airtight containers, then refrigerate or freeze them. When you're ready to serve, simply reheat the bean mixture and rice, then assemble the tacos with your favorite toppings.

It's also a good idea to warm the tortillas before serving, as this will make them more pliable and easier to fold. You can do this by wrapping the tortillas in a damp paper towel and microwaving for 20-30 seconds.

Finally, be sure to reheat the dish to an internal temperature of at least 165°F (74°C) to ensure food safety. You can do this by reheating the bean mixture and rice in a saucepan over low heat, stirring occasionally, until they're hot and steaming.

Frequently Asked Questions

What type of beans should I use for this recipe?

You can use either pinto or black beans for this recipe, depending on your preference. Pinto beans have a milder flavor and a softer texture, while black beans have a slightly sweet flavor and a firmer texture.

Can I use canned beans instead of dried beans?

While canned beans can be convenient, they don't have the same rich, depth of flavor as dried beans. If you do choose to use canned beans, be sure to rinse them well and drain off any excess liquid before using them.

How do I toast the arbol chiles?

To toast the arbol chiles, simply place them in a dry skillet over medium heat and cook, turning frequently, until they're fragrant and slightly puffed. This should take about 5-7 minutes, depending on the heat and the chiles.

Can I use a different type of chile?

Yes, you can use a different type of chile, such as guajillo or Anaheim, for a unique flavor. Simply toast the chiles as described above, then stem and seed them before using them in the recipe.

How do I reheat the dish?

To reheat the dish, simply place the cooked bean mixture and rice in a saucepan over low heat, stirring occasionally, until they're hot and steaming. You can also reheat the dish in the microwave, but be sure to stir it well and check the temperature to ensure food safety.

Can I make this dish ahead of time?

Yes, you can make this dish ahead of time. Simply cook the bean mixture and rice, then store them in separate airtight containers in the refrigerator for up to 3 days. You can also freeze the dish for up to 2 months, then thaw and reheat it when you're ready to serve.

How do I assemble the tacos?

To assemble the tacos, simply spoon the cooked bean mixture onto a warmed tortilla, followed by a spoonful of cooked rice, some chopped cilantro, and a squeeze of lime juice. You can also add your favorite toppings, such as diced tomatoes, shredded lettuce, or diced avocado.

What's the best way to warm the tortillas?

The best way to warm the tortillas is to wrap them in a damp paper towel and microwave for 20-30 seconds. This will make them more pliable and easier to fold.

The Full Recipe

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