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3/4 cup instant whole grain brown rice
1 cup water
1 (15 1/2-ounce) can black beans, rinsed and drained
2/3 cup plus 6 tablespoons salsa, divided
3/4 cup (3 ounces) shredded sharp Cheddar cheese, divided
6 (10-inch) flour tortillas, heated
6 tablespoons sour cream
Instructions
1 cup water
1 (15 1/2-ounce) can black beans, rinsed and drained
2/3 cup plus 6 tablespoons salsa, divided
3/4 cup (3 ounces) shredded sharp Cheddar cheese, divided
6 (10-inch) flour tortillas, heated
6 tablespoons sour cream
1. In a large saucepan, combine rice, water and beans. Cover and bring to a boil, reduce heat and simmer 10 minutes or until rice is tender. Stir in 2/3 cup salsa.
2. Sprinkle 2 tablespoons cheese down center of one tortilla. Top with about 1/2 cup bean mixture, 1 tablespoon salsa and 1 tablespoon sour cream. Roll up burrito style. Repeat with remaining ingredients. Serves 6.
By Jean Kressy, "Good Food Fast," February 2006
Nutritional Information
2. Sprinkle 2 tablespoons cheese down center of one tortilla. Top with about 1/2 cup bean mixture, 1 tablespoon salsa and 1 tablespoon sour cream. Roll up burrito style. Repeat with remaining ingredients. Serves 6.
By Jean Kressy, "Good Food Fast," February 2006
Per serving: 430 calories, 12g fat, 16g prot., 56 carbs., 10g fiber, 981mg sodium.
