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Black Bean & Red Rice Taco

Black Bean & Red Rice Taco with Finger Limes

Author Eric Samuelson


  • 1 cup 8 oz dried black beans
  • 1 ½ cups red rice
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • kosher salt & freshly ground black pepper to taste
  • 1 bunch of cilantro minced
  • 1 package of organic finger limes use about ½ of a finger lime per taco
  • 2 large tomatoes diced
  • 10 oz queso fresco or other crumbling cheese
  • 1 head or heart of your favorite lettuce romaine, green leaf, etc
  • corn tortillas
  • sour cream or guacamole for serving


Preparing the black beans

  • Start by soaking the black beans overnight or for 8 hours. You can use canned if you like and skip the soaking but I think dried beans have a more pleasing texture in the end.
  • Cover the beans with enough water to just cover. Bring to a boil, then simmer until and cook until most of the water is gone and the beans are soft.
  • Mash the beans up until they are creamy.
  • Season with salt, pepper, cumin, and garlic powder.

Preparing the rice

  • Preheat the oven to 375 degrees. Place the rice into an oven safe dish. Add 2 ½ cups of boiling water. Add salt and pepper to taste. Cover with foil and bake for 1 hour.
  • Remove from oven and fluff with a fork.

Assembling the tacos

  • Place the beans on the bottom of the taco, then add some of the rice.
  • Add the lettuce and chopped tomato. Then sprinkle on the cheese and cilantro.
  • Cut finger limes in half. Squeeze out the "caviar" on top of the taco. About ½ of a finger lime is good for 1 taco.