Tex-Mex recipes

Black Bean-And-Rice Tostadas

Course : Tex-Mex
Serves: 4

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Ingredients:

1 spray cooking spray

1 cup chopped onion

2 cloves garlic 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 tortillas fat-free (6-inch) flour tortillas

1/2 cup finely shredded reduced-fat sharp cheddar cheese

1/4 cup fat-free sour cream

Preparation / Directions:

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

Black Bean-And-Rice Tostadas

Ingredients:

Preparation / Directions:

Nutritional Information:

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