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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This super-easy entree bursts with flavor, thanks to flavorful spices, tomatoes and a cream-cheese filling. Healthy Cooking Test Kitchen Ingredients:
1/2 cup instant brown rice |
1 small green pepper, chopped |
2 teaspoons canola oil |
1 can (15 ounces) pinto beans, rinsed and drained |
1 cup canned no-salt-added diced tomatoes |
4 ounces fat-free cream cheese, cubed |
1/2 teaspoon chili powder |
1/4 teaspoon ground cumin |
1/8 teaspoon ground coriander |
1/8 teaspoon dried oregano |
6 whole wheat tortillas (8 inches), warmed |
3/4 cup shredded reduced-fat cheddar cheese |
Directions:
1. Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute pepper in oil until tender. In a large bowl, coarsely mash beans. Add the beans, tomatoes, cream cheese and seasonings to the skillet. Cook and stir until heated through; stir in rice.
2. Spoon scant 1/2 cup filling off center on each tortilla. Sprinkle with 2 tablespoons cheese. Fold sides and ends over filling and roll up. Serve immediately. Yield: 6 servings.
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