Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        cooking spray
   1      cup           chopped onion
   2                    garlic cloves -- minced
   1      cup           hot cooked long-grain rice
  15      ounces        no-salt-added black beans -- rinsed and drained
  14 1/2  ounces        mexican style stewed tomatoes -- undrained
                        --with jalapeno peppers and spices
   7      ounces        corn with red and green peppers -- drained
   4 1/2  ounces        chopped green chiles -- drained
   2      tablespoons   lime juice
     1/2  teaspoon      dried oregano
     1/2  teaspoon      ground cumin
     1/2  teaspoon      chili powder
     1/4  teaspoon      ground red pepper
   4                    fat-free (6-inch) flour tortillas
     1/2  cup           finely shredded reduced-fat sharp cheddar
                         -- cheese
     1/4  cup           fat-free sour cream

Preparation:

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.

Nutritional Information:

Calories 355 (10 % from fat) Fat 4 g (sat 1.7 g) Carbohydrates 65.2 g Fiber 4.8 g Protein 16 g Sodium 802 mg Calcium 203 mg Cholesterol 10 mg