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Tasty Tex-Mex Tortilla


    Tasty Tex-Mex Tortilla

    Stuffed with nutty brown rice, piquant salsa, and gooey cheese, this tortilla is a meal in itself.


    3/4 cup (180 mL) cooked brown rice*, packed
    3/4 cup (180 mL) low-sodium cheddar cheese, grated
    1/2 cup (125 mL) salsa
    1 cup (250 mL) frozen corn, peas, and carrots mixture, thawed
    1 Tbsp (15 mL) low-fat mayonnaise or sour cream
    1 tsp (5 mL) ground cumin
    1/2 tsp (2 mL) chili powder
    4 - 10 in (25 cm) whole wheat flour tortillas

    Stir rice with cheese, salsa, vegetables, mayonnaise, cumin, and chili powder. Divide between tortillas and roll up bottom third of tortilla; fold in both ends; then continue to roll to form a log. Wrap in aluminum foil. Reheat in foil wrapping in a hot oven, or unwrap and heat in a microwave or panini press.

    Serves 4.

    Each serving contains:
    372 calories; 15 g protein; 14 g total fat (6 g sat. fat, 0 g trans fat); 48 g carbohydrates; 5 g fibre; 370 mg sodium

    *Brown rice has more fibre and nutrients than white rice. Try mixed rice blends; they have an assortment of different varieties (brown, black, and red) and dense, chewy textures and complex flavours.

    JUMP-START: Cook extra rice at dinner so you’re not starting from scratch. Substitute any leftover vegetables (chopped finely) for the frozen veggies.

    source: "Nutrition in No Time", alive #329, March 2010


    Tasty Tex-Mex Tortilla




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