Black Bean-And-Rice Tostadas (6.5 PTS)

Recipe Ingredients

		Cooking spray
1 cup	62g / 2.2oz	Chopped onion
2		Garlic cloves - minced
1 cup	160g / 5.6oz	Hot cooked long-grain rice
15 oz	426g	No-salt-added black beans - rinsed and drained
14 1/2 oz	411g	Mexican style stewed tomatoes - undrained with jalapeno peppers and spices
7 oz	198g	Corn with red and green peppers - drained
4 1/2 oz	127g	Chopped green chiles - drained
2 tablespoons	30ml	Lime juice
1/2 teaspoon	2.5ml	Dried oregano
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Chili powder
1/4 teaspoon	1.3ml	Ground red pepper
4		Fat-free (6-inch) flour tortillas
1/2 cup	73g / 2.6oz	Finely shredded reduced-fat sharp cheddar cheese
1/4 cup	59ml	Fat-free sour cream

Recipe Instructions

1. Preheat oven to 350 oF. 2. Coat a large nonstick skillet with cooking

spray; place over medium-high heat until hot. Add onion and garlic; saute

4 minutes or until tender. Stir in rice and next 9 ingredients (rice

through ground red pepper); cook 3 minutes, stirring frequently. 3. Place

tortillas on a baking sheet. Bake at 350 oF for 6 minutes, turning after 3

minutes Spoon rice mixture onto tortillas; top with cheese and sour cream.

Yield: 4 servings (serving size: 1 tortilla, 1 1/4 cups bean mixture. 2

tablespoons cheese, and 1 tablespoon sour cream).

Exchanges: 1 FR/V, 2 B, 1 P/M.

Per serving: CAL 355 (10% from fat); PRO 16 g; FAT 4 g (sat 1.7 g); CARB

65.2 g; FIB 4.8 g; CHOL 10 mg; IRON 3.1 mg; SOD 802 mg; CALC 203 mg.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.