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RICE
AND BEAN ROLL-UPS
1
1/2 cups thick-and-chunky salsa
1 cup cooked rice
2 medium roma (plum) tomatoes, chopped
1 small bell pepper, cut into 1/2-inch pieces
1 can (15 ounces) black beans with cumin
and chili spices, undrained
1 can (8 ounces) whole kernel corn, drained
6 garden spinach and herb-flavor flour tortillas
(8 inches in diameter)
1 cup shredded Mexican 4-cheese blend (4
ounces)
Heat
oven to 350°F. Spread 1/2 cup of the
salsa in ungreased rectangular baking dish,
13 x 9 x 2 inches.
Mix
rice, tomatoes, bell pepper, beans and corn.
Spread about 1 cup rice mixture on each
tortilla; roll up tortilla. Place seam sides
down on salsa in baking dish. Spoon remaining
1 cup salsa over tortillas. Sprinkle with
cheese.
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Cover
and bake 30 to 35 minutes or until heated through
and cheese is melted.
6
servings.
SUBSTITUTION:
For more spice, use jalapeño- or cilantro-flavored
tortillas available in the supermarket.
SERVE-WITH:
Top each serving with chopped fresh tomatoes,
cilantro, guacamole, sour cream and salsa.
1
Serving: Calories: 375 (Cal. from fat: 90), Fat:
10g (Saturated: 5g), Cholesterol: 20mg, Sodium:
850, Carbohydrate: 63g, Protein: 17g.
[Betty
Crocker, Comfort Casseroles, January 2001]
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