Dinner

Bean and Tomato Tortilla Crunch is for Dinner.

Bean and Tomato Tortilla Crunch takes 10 minutes to prepare.

Bean and Tomato Tortilla Crunch takes 30 minutes to cook.

Bean and Tomato Tortilla Crunch makes 2 servings.

The ingredients for Bean and Tomato Tortilla Crunch are:

3 tbsp brown rice, uncooked
1 cup canned mixed beans, drained and rinsed
1/2 cup green pepper, chopped
1 medium carrot, chopped
1 cup canned diced tomatoes, undrained
1 tbsp oregano
1/3 cup shredded cheddar cheese
25g of tortilla chips (about 9 chips)

Here is how you make Bean and Tomato Tortilla Crunch:

1. In a small pot, boil 1 cup of water. Add brown rice and reduce heat to minimum. Cover rice with lid and cook for 20 minutes (or half the recommended cooking time).2. Meanwhile, in a large pan, add mixed beans, green pepper, carrot and cook covered over medium heat for about 5 minutes.3. Add diced tomatoes and oregano. Cover pan again for another few minutes.4. Remove rice from heat and drain excess water. Add rice to the pan and recover for 5-6 minutes, stirring occassionally.5. Uncover for a few minutes to let most of the excess liquid to evaporate.6. Remove from heat and put into bowls. Add cheese and mix until cheese is melted. You can either crush tortillas and add to the dish, or use tortillas to scoop the mixture!Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user TH15ISFORME.

The nutritional information for Bean and Tomato Tortilla Crunch is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 382.1

• Total Fat: 10.9 g
• Cholesterol: 17.8 mg
• Sodium: 547.0 mg
• Total Carbs: 58.2 g
• Dietary Fiber: 12.4 g
• Protein: 16.4 g

The dietary needs meet for Bean and Tomato Tortilla Crunch is Vegetarian