Colorful Veggie and Tortilla Dinner

(2)
2 reviews.
  • 25 min prep time
  • 25 min total time
  • 15 ingredients
  • 5 servings

Ingredients

1/4
cup water
1/4
cup uncooked instant brown rice
1 1/2
cups frozen mixed vegetables (from 1-lb bag), thawed
2
cans (14.5 oz each) no-salt-added stewed tomatoes, drained
1
can (15.5 oz) dark red kidney beans, drained, rinsed
1/4
cup finely chopped fresh cilantro
1/2
medium onion, finely chopped (1/4 cup)
1
teaspoon ground cumin
1
teaspoon ground coriander
2
large cloves garlic, finely chopped
1/4
teaspoon pepper
5
fat-free flour tortillas (8 inch), heated
1/4
cup fat-free sour cream
Chopped fresh cilantro
2
medium plum (Roma) tomatoes, chopped (2/3 cup)

Directions

  1. 1 In 2-quart saucepan, heat water to boiling. Stir in rice; return to boiling. Reduce heat; cover and cook 5 to 10 minutes or until liquid is absorbed.
  2. 2 Stir in thawed vegetables, stewed tomatoes, beans, 1/4 cup cilantro, the onion, cumin, coriander, garlic and pepper. Cook until hot.
  3. 3 Place warm tortillas on individual plates. Cover tortillas evenly with rice mixture. Top each with sour cream, chopped cilantro and tomatoes.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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