4 servings (serving size: about 1 cup rice mixture and 1 tortilla)
1 (8-ounce) package presliced mushrooms
1 (8.8-ounce) package precooked whole-grain brown rice (such as Uncle Ben's Ready Rice)
1 (16-ounce) can light red kidney beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes with zesty mild green chiles, undrained (such as Del Monte)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 (7 1/2-inch) flour tortillas
1/2 cup (2 ounces) reduced-fat shredded cheddar cheese
1 tablespoon chopped fresh cilantro
How to Make It
Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add mushrooms to pan; cook 6 minutes or until lightly browned, stirring occasionally. Stir in rice and next 4 ingredients. Cover and bring to a boil; reduce heat, and simmer 4 minutes or until thoroughly heated.
While rice mixture cooks, warm tortillas according to package directions. Sprinkle rice mixture with cheese and cilantro. Serve immediately with tortillas.
Kidney beans are a great pantry staple, and they provide an excellent low-fat source of fiber, protein, potassium, and magnesium. Rinsing and draining canned beans reduces the sodium by 40 percent.