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Jessie Henninger


6 servings


MacGourmet downloadFiesta Taco Stack. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Fiesta Taco Stack


  • 1 cup brown rice, cooked and cooled
  • 1 can black beans, rinsed and drained
  • 1 small red bell pepper, sliced
  • 1 small yellow bell pepper, sliced
  • 1 small green bell pepper, sliced
  • ½ vidalia onion, chopped fine
  • 2 cloves garlic, minced
  • 1 tsp. Penzey's Chicago Steak Seasoning
  • salt and black pepper to taste
  • ½ avocado, mashed
  • shredded cheddar cheese, for topping
  • sour cream, for topping
  • ½ cup leftover taco meat, reheated
  • 1 tsp. olive oil
  • cooking spray


Coat skillet with cooking spray and as the pan heats up, add the olive oil. Saute the garlic, onions, and sliced bell peppers until they are softened, and then add the beans. Sprinkle the Chicago Steak Seasoning over the mix and turn the heat down to low. Add the cooked and cooled rice to the pan and stir everything together thoroughly. Take off the heat.

Put a base of this mixture on the plate. Sprinkle shredded cheese on top. Spread mashed avocado over the cheese. Spread sour cream over the avocado. Top with leftover seasoned taco meat.


Serve with corn on the cob or corn bread.


avocado, beans, bell, black, brown, peppers, rice


black beans brown rice bell peppers avocado