Creado con IA
Vegetarian Mexican Bean Rolls
30 min 262 kcal por ración Fácil
Ingredientes
4 Raciones
- corn tortillas4 large pieces
- canned black beans200 g
- cooked brown rice120 g
- corn kernels80 g
- diced tomatoes80 g
- shredded lettuce60 g
- reduced-fat shredded cheese60 g
- diced red onion40 g
- low-fat sour cream2 tablespoons
- olive oil1 tablespoon
- smoked paprika1 teaspoon
- cumin1 teaspoon
- salt0,5 teaspoon
Preparación
- 1
Heat the olive oil in a skillet over medium heat. Add the diced red onion and sauté for 2-3 minutes until softened.
- 2
Add the black beans, corn kernels, diced tomatoes, smoked paprika, cumin, and salt to the skillet. Stir well and cook for 4-5 minutes until heated through and fragrant.
- 3
Stir in the cooked brown rice and cook for another 2 minutes, mixing everything together. Remove from heat.
- 4
Warm the corn tortillas in a dry skillet or microwave for 20-30 seconds until pliable.
- 5
Lay each tortilla flat and divide the bean and rice mixture evenly among the tortillas, placing the filling in the center of each.
- 6
Top each with shredded lettuce and reduced-fat shredded cheese.
- 7
Roll up each tortilla tightly to enclose the filling.
- 8
Serve the rolls with a dollop of low-fat sour cream on top or on the side. Enjoy your Vegetarian Mexican Bean Rolls!
