Tex-Mex Rice and Bean Snack Recipe

Tex-Mex Rice and Bean Snack Recipe photo by Taste of Home

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"This zesty Southwestern-style dip, served with tortilla wedges, is perfect for tailgating and after-game parties...or for any fun occasion," says Pat Habiger of Spearville, Kansas. "If you're adventurous, you might want to add green chiles or hot peppers."

This recipe is:

Healthy

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Diabetic Friendly

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Tex-Mex Rice and Bean Snack Recipe

Prep/Total Time: 30 min.

Yield: 10 Servings

30 30

Ingredients

10 corn tortillas (6 inches)
1/2 pound lean ground turkey
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
3 tablespoons tomato paste
1 tablespoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
2 cups hot cooked rice
1/2 cup shredded reduced-fat Mexican cheese blend
1/4 cup sliced green onion

Directions

Cut each tortilla into six wedges; arrange in a single layer on a baking sheet coated with cooking spray. Spray tortillas with cooking spray. Bake at 400° for 8-10 minutes or until crisp; remove to a wire rack to cool.
Meanwhile, in a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink. Add the beans, tomatoes, tomato paste, chili powder, cumin and salt; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through.
Spoon over rice onto a serving platter. Top with turkey mixture, cheese and green onions. Arrange tortilla wedges around edge of platter. Yield: 10 servings.

Nutritional Analysis: 1/2 cup dip with 6 tortilla wedges equals 202 calories, 4 g fat (1 g saturated fat), 20 mg cholesterol, 331 mg sodium, 31 g carbohydrate, 5 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

Originally published as Tex-Mex Rice and Bean Snack in Light & Tasty February/March 2005, p63