REC: Black Bean & Rice Burritos (lacto)

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* Exported from MasterCook *

 

Black Bean-and-Rice Burritos

 

Recipe By :Cooking Light, June 1994, page 105

Serving Size : 6 Preparation Time :0:27

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 regular-sized bag boil-in-bag rice

1 tablespoon salt-free garlic-and-herb spice blend

1/4 teaspoon ground cumin

15 ounces black beans -- (1 can)

undrained

6 flour tortillas -- (8-inch)

3/4 cup shredded reduced-fat sharp cheddar cheese -- (3

ounces)

6 tablespoons sliced green onions

6 tablespoons salsa

6 tablespoons plain low-fat yogurt

 

Cook rice according to package directions, omitting salt and fat.

 

Combine spice blend, cumin, and black beans in a medium saucepan; bring to

a boil. Reduce heat, and simmer, uncovered, 5 minutes, stirring

occasionally. Remove from heat, and stir in rice.

 

Spoon about 1/3 cup bean mixture down center of each tortilla. Top each

with 2 tablespoons cheese, 1 tablespoon green onions, 1 tablespoon salsa,

and 1 tablespoon yogurt; roll up. Yield: 6 servings (serving size: 1

burrito).

 

 

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Per serving: 629 Calories (kcal); 8g Total Fat; (10% calories from fat);

28g Protein; 112g Carbohydrate; 4mg Cholesterol; 518mg Sodium

Food Exchanges: 7 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 1262 4828 0 0 0 0 26148 0 0 0