Try this Colorful Veggie and Tortilla Dinner recipe, or contribute your own.
Suggest a better descriptionIn 2-quart saucepan, bring water to a boil. Stir in rice and return to boiling. Reduce heat, cover and cook 5 to 10 minutes. Stir in thawed veggies, stewed tomatoes, beans, cilatro, onion, cumin, coriander, garlic, and pepper. Cook until hot. Place warm tortillas on plates and spread on rice mixture. top with sour cream and salsa if desired.
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Serving Size: 1 Serving (818g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 510 | ||
Calories from Fat: 36 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 1mg | 0 % | |
Sodium 538.7mg | 19 % | |
Potassium 1700.7mg | 45 % | |
Total Carbohydrate 108g | 32 % | |
Dietary Fiber 28.8g | 115 % | |
Sugars, other 79.2g | ||
Protein 24.9g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 510
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