| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Mexican |
Low-fat, Mexican |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
md |
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 1 1/2 |
ts |
Chili powder |
| 1/2 |
ts |
Cumin |
| 3 |
c |
Brown rice; cooked |
| 1 |
|
16-oz. can black beans; drained and rinsed |
| 1 |
|
11-oz. can corn; drained |
| 6 |
|
8-inch flour tortillas |
| 3/4 |
c |
Reduced-fat Cheddar cheese (6 ounces); shredded |
| 2 |
|
Green onions; thinly sliced |
| 1/4 |
c |
Plain low-fat yogurt |
| 1/4 |
c |
Prepared salsa |
INSTRUCTIONS
Heat oil in large skillet over medium-high heat until hot. Add onion,
garlic, chili powder and cumin. Saute 3 to 5 minutes until onion is tender.
Add rice, beans and corn, and cook, stirring, 2 to 3 minutes until mixture
is thoroughly heated. Remove from heat.
Spoon 1/2 cup of rice mixture down center of each tortilla. Top each with
2 tablespoons cheese, 1 tablespoon green onion and 1 tablespoon yogurt.
Roll up tortilla and top with 1 tablespoon salsa. Makes 6 servings.
Posted to MC-Recipe Digest V1 #214
Date: 23 Aug 96 17:17:10 EDT
From: Paul & Terri Law <103366.1520@CompuServe.COM>
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