A deceptively rich and tasty combination of fat-free bean chili, rice, fresh corn, and spicy cheese-all wrapped up in warm flour tortillas.
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
1/2 cup regular long grain rice
4 low-fat tortillas (10 inch diameter)
1 1/4 cups fresh corn kernels
1 can (15 ounces) spicy fat-free black bean chili
1 can (8 ounces) tomato sauce
1/4 cup shredded Monterey Jack cheese with jalapeno chiles
1/3 cup packed fresh cilantro leaves, chopped
Preheat oven to 300 F. In 2 quart saucepan, prepare rice as label direct but do not add salt or butter or margarine.
Meanwhile, wrap tortillas in foil; heat in oven until warm, about 15 minutes.
When rice is done, stir in corn, black-bean chili, and tomato sauce. Heat to boiling over medium-high heat; boil 1 minute.
Spoon about 1 cup chili mixture down center of each tortilla; sprinkle with cheese and cilantro. Fold sides of tortillas over filling. Place burritos seam side down on platter.
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