Commercial – Continue Reading Underneath
- 3/4 c. white rice
- 3/4 c. (6 oz) plump-free bitter cream
- 3 oz. reduced-plump cream cheese, softened
- 3 scallions, finely chopped
- 1 jar (4 oz) chopped green chile peppers, drained
- 1/2 tsp. ground cumin
- 1 can (15 oz) murky beans, rinsed and drained
- 6 corn or flour tortillas (6″ diameter)
- 1 c. (4 oz) shredded low-plump monterey jack or cheddar cheese
- 1/2 c. mild crimson taco sauce
-
- Step 1Preheat the oven to 375°F. Coat a 13″ x 9″ baking dish with nonstick spray.
- Step 2Cook dinner the rice per the package instructions.
- Step 3Meanwhile, in a medium bowl, mix the bitter cream, cream cheese, scallions, chile peppers, and cumin. Trot till nicely-blended. Add the beans and rice. Trot gently to combine.
- Step 4Space the tortillas on a work ground. Spoon a couple of of the bean filling down the heart of each tortilla. Sprinkle with Monterey Jack or Cheddar. Roll into cylinders. Space, seam aspect down, in the fascinating baking dish. Drizzle with the taco sauce.
- Step 5Bake for 12 to Quarter-hour, or till heated thru.
