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Colorful Veggie and Tortilla Dinner

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Colorful Veggie and Tortilla Dinner
  • Prep 10 min
  • Total 25 min
  • Ingredients 15
  • Servings 4
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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.

Nutrition Information

510 Calories, 2g Total Fat, 23g Protein, 106g Total Carbohydrate, 17g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
15
Total Fat
2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
600mg
25%
Potassium
1160mg
33%
Total Carbohydrate
106g
35%
Dietary Fiber
17g
68%
Sugars
17g
Protein
23g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
25%
25%
Calcium
25%
25%
Iron
40%
40%
Exchanges:
5 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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