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Colorful Veggie and Tortilla Dinner
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-
Prep
25
min
-
Total
25
min
-
Ingredients
15
-
Servings
5
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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)
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Steps
-
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.
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-
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.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 370
- Calories from Fat
- 15
- 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
- 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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