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Add a photoThis easy and tender entree bursts with flavor, thanks to spices, tomatoes and cream cheese filling.
Ingredientes
- 6 whole wheat tortillas, warmed (8 in)
- 4 oz. fat-free cream cheese, diced
- 3/4 c. shredded reduced-fat cheddar cheese
- 1 small green pepper
- 1/2 c. instant rice
- 1 can pinto beans (15 oz.)
- 2 tsp. canola oil
- 1 c. diced tomatoes
- 1 tsp. chili powder (add more or less to taste)
- 1/4 tsp. ground cumin
- 1/8 tsp. ground coriander
- 1/8 tsp. dried oregano
Direcciones
- Cook rice according to package directions. Meanwhile, saute pepper in oil until tender. Rinse, drain and mash beans in a large bowl. Add the beans, tomatoes, cream cheese and seasonings to the pepper. Cook and stir until heated through. Stir in rice.
- Spoon scant 1/2 filling off center on each tortilla. Sprinkle with 2 Tbsp cheese. Fold sides and ends over filling and roll up. Serve immediately.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 6 servings | |
| Calories 447 | |
| Calories from Fat 127 | 28% |
| Total Fat 14.41g | 18% |
| Saturated Fat 7.09g | 28% |
| Trans Fat 0.01g | |
| Cholesterol 36mg | 12% |
| Sodium 717mg | 30% |
| Potassium 484mg | 14% |
| Total Carbs 65.32g | 17% |
| Dietary Fiber 9.1g | 30% |
| Sugars 1.9g | 1% |
| Protein 16.47g | 26% |
Evaluaciones
04 de Enero de 2010
Can't wait to try these, Mary. They sound simple and yummy!Yo he cocinado/probado esta receta
