This filling vegetarian meal comes together in just 30 minutes. Brought to you by Uncle Ben’s.
cup (250 mL) UNCLE BEN'S® NATURAL SELECT® Spanish Rice
Tbsp (15 mL) oil
clove garlic, minced
Tbsp (15 mL) Tex-Mex seasoning
Tbsp (30 mL) tomato paste
can (540 mL) mixed beans, drained and rinsed
cup (250 mL) vegetable broth
cup (250 mL) corn
large flour tortillas
cup (250 mL) Monterey Jack cheese, shredded
Prepare the UNCLE BEN’S® NATURAL SELECT® Spanish Rice without butter.
Meanwhile, heat the oil in a large, nonstick skillet set over medium-high. Add the onion, garlic and Tex-Mex seasoning. Cook for 5 minutes or until tender. Stir in the tomato paste and cook for 1 minute.
Add the beans and the broth. Simmer for 10 minutes or until saucy and thickened; stir in the corn. Divide the rice and skillet mixture between tortillas. Sprinkle with cheese and garnish with sour cream.