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- Nonstick cooking spray
- 2 large sliced red and/or green bell peppers, cut into thin strips
- 1 medium onion, sliced
- 1 teaspoon ground cumin
- 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk, divided
- 1 cup (4 ounces) shredded reduced fat 2% cheddar cheese
- 1 can (4 ounces) diced green chilies, undrained
- 1 1/2 cups cooked long or medium grain brown rice, heated
- 1 can (16 ounces) fat-free refried black beans
- 6 8-inch multi-grain or whole-wheat tortillas
- Salsa and guacamole (optional)
PREHEAT the oven to 350° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
SPRAY
large, nonstick skillet with nonstick cooking spray. Add peppers,
onions and cumin; cook over medium-high heat, stirring occasionally, for
6 to 8 minutes until vegetables are tender.
MEANWHILE, COMBINE 1
1/4 cups evaporated milk, cheese and chilies in small saucepan. Cook
over medium-low heat, stirring constantly, until cheese has melted and
mixture is smooth. Remove from heat. Stir 3/4 cup of cheese sauce into
heated brown rice; reserve remaining cheese sauce.
COMBINE
refried beans and remaining 1/4 cup evaporated milk in medium,
microwave-safe bowl. Microwave, uncovered, on HIGH (100% power) for 3 to
4 minutes, stirring after each minute or until slightly thickened.
FILL
tortillas with hot beans, rice and vegetables, dividing equally. Fold
sides over filling. Place filled burritos, seam-side down, in prepared
baking dish. Top with remaining cheese sauce. Cover with foil.
BAKE for 20 to 25 minutes or until heated through. Serve with salsa and guacamole, if desired.
TIPS: Cooked chicken or ground beef may be added to filling. Look for precooked ready-to-use brown rice to save prep time.
Nutrition Information per serving: 210 calories; 45 calories from fat; 5g total fat; 2.5g saturated fat; 10mg cholesterol; 540mg sodium; 30g carbohydrate; 6g fiber; 6g sugars; 11g protein; 10% Vitamin A; 50% Vitamin C; 25% Calcium; 20% Iron
Photo and recipe courtesy of Nestlé