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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Maureen Mack, of Milwaukee, Wisconsin says âThis colorful main dish is very high in fiber. A complete protein with black beans and brown rice, itâs perfect for vegetarians. If you need to cut down on sodium, use reduced-sodium beans and tomatoes.â Ingredients:
1 cup uncooked brown rice |
1 medium red onion, halved and sliced |
1 medium green pepper, thinly sliced |
1 tablespoon canola oil |
1 can (15 ounces) black beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained |
1/2 cup frozen corn |
1/2 cup taco sauce |
1 teaspoon chili powder |
3/4 teaspoon cayenne pepper |
8 whole wheat tortillas (8 inches), warmed |
optional toppings: shredded lettuce, chopped tomatoes, pickled jalapeno slices, shredded reduced-fat cheddar cheese and reduced-fat sour cream |
Directions:
1. Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute onion and pepper in oil until tender. Stir in the beans, tomatoes, corn, taco sauce, chili powder and cayenne; heat through. Stir in cooked rice.
2. Spoon 3/4 cup mixture down the center of each tortilla. Add toppings if desired. Yield: 8 servings.
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