Southwestern Red Beans and Rice

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes diced with zesty mild green chiles, undrained (such as del monte) canned
• 28 2-inch flour tortillas 
• 1 tablespoon cilantro leaves fresh chopped
• 8.8 ounce precooked whole-grain brown rice (such as Uncle Ben's Ready Rice)
• 2 ounces cheddar cheese shredded reduced-fat
• 8 ounce pre mushrooms 
• 16 ounce kidney beans light red rinsed drained canned
• 0.3 teaspoon salt 

Equipment

• frying pan

Directions

1. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.
2. Add mushrooms to pan; cook 6 minutes or until lightly browned, stirring occasionally. Stir in rice and next 4 ingredients. Cover and bring to a boil; reduce heat, and simmer 4 minutes or until thoroughly heated.
3. While rice mixture cooks, warm tortillas according to package directions.
4. Sprinkle rice mixture with cheese and cilantro.
5. Serve immediately with tortillas.
6. Choice ingredient
7. Kidney beans are a great pantry staple, and they provide an excellent low-fat source of fiber, protein, potassium, and magnesium. Rinsing and draining canned beans reduces the sodium by 40 percent.