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Recipe of the Day: Colorful Veggie and Tortilla Dinner

Photo by General Mills

Stuck in a chicken-and-pasta rut? Break out of it with this veggie and tortilla dinner from Pillsbury Fast and Healthy Cookbook. It's ready in less than 30 minutes and is full of healthy veggies and lean protein.

Makes: 5 servings

Ingredients
1/4 cup water
1/4 cup uncooked instant brown rice
1 1/2 cups frozen mixed vegetables (from 1-lb bag), thawed
2 cans (14.5 oz each) no salt-added stewed tomatoes, drained
1 can (15.5 oz) 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, finely chopped
1/4 teaspoon pepper
5 fat-free flour tortillas (8 inch), heated
1/4 cup fat-free sour cream
Chopped fresh cilantro
2 medium plum (Roma) tomatoes, chopped (2/3 cup)

Preparation

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.

Stir in thawed vegetables, stewed tomatoes, beans, 1/4 cup cilantro, the onion, cumin, coriander, garlic and pepper. Cook until hot.

Place warm tortillas on individual plates. Cover tortillas evenly with rice mixture. Top each with sour cream, chopped cilantro and tomatoes.

1 Serving: Calories 370 (Calories from Fat 15); Total Fat 1.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 520mg; Total Carbohydrate 72g (Dietary Fiber 12g). % Daily Value: Vitamin A 60%; Vitamin C 20%; Calcium 20%; Iron 35% Exchanges: 3 Starch, 1 Other Carbohydrate, 2 Vegetable, 1⁄2 Very Lean Meat. Carbohydrate Choices: 5

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-- Amanda Chamberlain

See More: Dinner , Food & Recipes