| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Spanish Tortillas with Black Beans and Rice

2 cups canned Black Beans rinsed and drained
2 cloves garlic, minced
1 onion, chopped
1/2 cup water
1/2 teaspoon chili powder, or to taste
1/4 teaspoon allspice
pepper to taste
4 (9-inch) low-fat flour tortillas
1/2 cup white or brown rice, cooked
4 tablespoons salsa

1. Coat a medium-size, nonstick pan with cooking spray. Sauté garlic and onion until lightly browned and softened. Add beans, water, chili-powder, allspice, and pepper. Heat until hot and most of the water has been absorbed.
2. Heat tortillas in oven or on burner.
3. Put rice in each tortilla, then spoon in beans, and roll each tortilla up. Serve with salsa.

Makes 4 servings

NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 4
Serving size: 1/2 cup bean mixture, 1 flour tortilla
Calories: 221
Carbohydrates: 38g
Fat: 3g
Cholesterol: 0mg
Protein: 10g
Fiber: 9g
Sodium: 327mg

FOOD EXCHANGES
1 starch/bread
1 lean meat

Recipe provided courtesy Michigan Bean Commission.