14 Ingredients
  • 3/4 cup rice (brown or white)
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, chopped
  • 1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
  • 1/2 teaspoon ground cumin
  • Coarse salt and ground pepper
  • 3 tablespoons tomato paste
  • 3 cans (15 ounces each) pinto beans, drained and rinsed
  • 1 bag frozen corn kernels (10 ounces)
  • 6 scallions, thinly sliced
  • 8 burrito-size flour tortillas, 10 inches each
  • 2 cups (8 ounces) shredded monterey jack cheese
  • Salsa and sour cream, optional
Nutrition
549
27% daily value
8 servings
                                       
                                            balanced, high-​fiber
     

Fat

27% 17

Saturated

34% 7

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

26% 78

Carbs (net)

- 67

Fiber

43% 11

Sugars

- 7

Sugars, added

- 0

Protein

43% 22

Cholesterol

8% 25

Sodium

42% 1014

Calcium

40% 395

Magnesium

24% 96

Potassium

23% 800

Iron

28% 5

Zinc

17% 3

Phosphorus

65% 453

Vitamin A

8% 72

Vitamin C

15% 9

Thiamin (B1)

26% 0

Riboflavin (B2)

15% 0

Niacin (B3)

19% 4

Vitamin B6

15% 0

Folate equivalent (total)

38% 151

Folate (food)

- 82

Folic acid

- 49

Vitamin B12

4% 0

Vitamin D

0% 0

Vitamin E

11% 2

Vitamin K

43% 34
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