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Ingredientes
- 4 flour tortillas (6 to 7 inches in diameter)
- 1 c. cooked brown or possibly white rice
- 1/2 c. canned black beans, rinsed and liquid removed
- 1/4 c. canned diced green chiles
- 1/4 c. canned whole kernel corn
- 2 T thinly sliced scallions
- 2 T minced cilantro or possibly parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grnd black pepper
- 1 med. avocado, diced
- 1/2 c. shredded reduced-fat Cheddar or possibly Monterey Jack cheese (2 ounce)
- 1 c. shredded lettuce
- 1/2 c. bottled salsa
Direcciones
- 1. Preheat the oven to 350 degrees. Wrap the flour tortillas in aluminum foil and warm in the oven for 5 - 10 min till heated through.2. Meanwhile, in a large bowl, put together the rice, beans, green chiles, corn, scallions, cilantro, salt and pepper. Toss to mix.
- 3. Divide the rice and bean salad evenly among the warm tortillas. Top each with 1/4 of the diced avocado, 2 tbsp cheese, 1/4 cup shredded lettuce and 1 tbsp salsa. Roll up and eat. 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 2 servings | |
| Calories 398 | |
| Calories from Fat 157 | 39% |
| Total Fat 17.67g | 22% |
| Saturated Fat 7.24g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 799mg | 33% |
| Potassium 1233mg | 35% |
| Total Carbs 43.04g | 11% |
| Dietary Fiber 12.4g | 41% |
| Sugars 2.04g | 1% |
| Protein 20.11g | 32% |
