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Suggest a better descriptionHeat the oil in a large pan over medium-high heat. Saute the onion for 7 minutes, then stir in the garlic and kidney beans. Cook for a couple minutes, then stir in the canned tomatoes. Simmer gently for 10 minutes, then stir in the green beans, corn and mixed herbs. Simmer for 10 minutes more. Stir the cooked rice into the pan.
Place the tortillas on plates. Put a couple spoonfuls of the rice and tomato mixture onto the middle of each tortilla followed by a sprinkle of cheese. Fold the bottom of each tortilla up toward the center, then fold in one side at a time to form a tortilla wrap.
**This recipe was adapted from the At My Table cookbook
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Serving Size: 1 Serving (85g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 236 | ||
Calories from Fat: 92 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 17.3mg | 5 % | |
Sodium 135.3mg | 5 % | |
Potassium 105.1mg | 3 % | |
Total Carbohydrate 29g | 9 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 28.1g | ||
Protein 6.8g | 10 % | |
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: 236
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