Spanish Tortillas with Black Beans and Rice

INGREDIENTS

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

PREPARATION

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. Heat tortillas in oven or on burner. Put rice in each tortilla, then spoon in beans, and roll each tortilla up. Serve with salsa.

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

The Michigan Bean Commission publishes several cookbooks. Find out how to get our essential guides to cooking with beans.
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