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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