Colorful Veggie and Tortilla Dinner

Name: Colorful Veggie and Tortilla Dinner
Prep time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 3/4 cup water; 3/4 cup uncooked instant brown rice; 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 oz) Progresso™ 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, minced; 1/4 teaspoon pepper; 4 fat-free flour tortillas (8 inch), heated; 1/2 cup fat-free sour cream; Chopped fresh cilantro; 2 medium roma (plum) tomatoes, chopped (2/3 cup)

Prep 10 min
Total 25 min
Ingredients 15
Servings 4

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Updated Jun 15, 2012

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Ingredients

3/4 cup water
3/4 cup uncooked instant brown rice
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 oz) Progresso™ 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, minced
1/4 teaspoon pepper
4 fat-free flour tortillas (8 inch), heated
1/2 cup fat-free sour cream
Chopped fresh cilantro
2 medium roma (plum) tomatoes, chopped (2/3 cup)

Directions

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 thoroughly heated.
3

Place warm tortillas on individual plates. Cover tortillas evenly with rice mixture. Top each with sour cream, chopped cilantro and tomatoes.