Wednesday, September 5, 2007
2 cups uncooked brown rice
3 (15 ounce) cans black beans, rinsed and drained
2 (15.5 ounce) cans pinto beans, rinsed and drained
1 (10 ounce) can whole kernel corn
1 cup salsa
1 red pepper, finely diced
1 bunch green onions, finely diced
2 Tbsp. cumin
1 Tbsp. oregano
1 bunch cilantro, chopped
flour tortillas (whole wheat works well)
Cook rice as directed. In a large bowl, combine the rest of the ingredients (through cilantro). Mix well. Add rice and mix again. Depending on the size of tortilla, put 1/2-1 cup of the filling in each tortilla and fold up. Place seam side down on baking sheet sprayed with Pam. Spritz some spray butter or Pam on top of each to help them get crispier. Bake for 20-25 minutes at 400F, until golden. This recipe makes a LOT (16-32 depending on how big your tortillas are). You can freeze them after they are baked and then use them later for quick lunches or dinners! I've heard this also works well with quinoa instead of rice, but I haven't tried that yet. I usually serve it with fat free sour cream, fresh tomatoes, cilantro, and avocado on top.
Here's what the filling looks like:
Here's another variation on this recipe. Prepare the same way, except make them enchilada style by mixing one can of green enchilada sauce with either some nonfat sour cream or lowfat cream of mushroom soup and pour over the top and bake. I also added some chopped peppers on top.