Ingredients
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1
|
cup
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Mahatma® Whole Grain Brown Rice
|
|
2
|
Tbsps
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vegetable oil
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|
2
|
|
onion, chopped
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|
1
|
|
green bell pepper, chopped
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|
1
|
|
rib of celery, chopped
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|
1
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|
carrot, chopped
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1/2
|
tsp
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salt
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|
3
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cups
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canned pinto beans with jalapeños
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|
3
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tsps
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chili powder
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|
20
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(8-inch) flour tortillas
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|
1/2
|
cup
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vegetable oil
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|
2
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cups
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low fat Cheddar cheese, shredded
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Cooking Directions
Preheat oven to 350º F. Prepare rice according to package directions.
Heat oil in a large, heavy skillet over medium heat. Add chopped vegetables and sauté for 5 minutes. Add cooked rice and salt. Remove from heat.
Heat beans and chili powder in separate pan.
Soften tortillas in warm oil. Fill tortillas with a heaping tablespoon of the rice mixture. Sprinkle on cheese. Roll. Arrange filled tortillas in an oiled 13x9x2 inch-baking dish.
Pour seasoned beans over tortillas. Sprinkle top with more cheese. Bake 30-minutes.