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Colorful Veggie and Tortilla Dinner

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

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 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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