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    3 pt. Spicy Bean & Rice Wraps


    Source of Recipe


    Pillsbury Fast & Healthy Mag. S/O '98-- Sue B

    List of Ingredients




    15 ounces chili beans in zesty sauce -- undrained
    3/4 cup instant rice -- uncooked
    1/3 cup water
    1 medium bell pepper -- any color or combination
    1 medium tomato
    6 fat-free flour tortillas -- 8 inch, heated

    Recipe



    In large nonstick skillet, combine beans, rice and water; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 5 to 8 minutes or until rice is tender.Meanwhile, chop bell pepper and tomato. Set aside. To serve, spoon bean mixture evenly down center of each warm tortilla. Top each evenly with bell pepper and tomato. To roll each, fold 1 end of tortilla up over filling; fold right and left sides over folded end, overlapping edges. Roll up tightly. (If needed, secure with toothpick.)

    Serves 6.

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    Per serving: 167 Calories (kcal); 1g Total Fat; (3% calories from fat); 7g Protein;
    36g Carbohydrate; 0mg Cholesterol; 478mg Sodium
    Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
    0 Other Carbohydrates

 

 

 

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