Colorful Veggie and Tortilla Dinner

  • Prep 25 min
  • Total 25 min
  • Ingredients 15
  • Servings 5

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)

Steps

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  • 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
    Stir in thawed vegetables, stewed tomatoes, beans, 1/4 cup cilantro, the onion, cumin, coriander, garlic and pepper. Cook until hot.
  • 3
    Place warm tortillas on individual plates. Cover tortillas evenly with rice mixture. Top each with sour cream, chopped cilantro and tomatoes.

Notes









Tips

Expert Tips

Love meat but trying to cut down on the amount you eat? Try to make a meatless dinner at least once a week to reduce fat and calories.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
15
% Daily Value
Total Fat
1 1/2g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
520mg
22%
Potassium
810mg
23%
Total Carbohydrate
72g
24%
Dietary Fiber
12g
50%
Sugars
8g
Protein
16g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
35%
35%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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