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Portions30 min

Debbie Crawford

Tacos aux haricots

Name: tacos aux haricots
Cook time: 10 min
Total time: 30 min
Ingredients: Une tasse d'une capacité de 130 ml contenant du riz brun instantané; 1 petit poivron vert, haché; 2 cuillères à café d'huile de canola; 1 boîte (425 grammes) de haricots pinto rincés et égouttés; Un bol d'une capacité de 1/4 litre contenant des tomates en dés en conserve, sans sel ajouté; Une tasse d'une capacité de 190 ml contenant du fromage cheddar râpé et réduit en gras; 1/2 cuillère à café de poudre de chili; 1/4 cuillère à café de cumin moulu; 1/8 cuillère à café de coriandre moulue; 1/8 cuillère à café d'origan séché; 6 tortillas de blé entier (20 cm), réchauffées; Une tasse d'une capacité de 190 ml contenant du fromage cheddar râpé et réduit en gras

Cette entrée extrêmement facile regorge de saveur grâce à des épices savoureuses, des tomates et une garniture au fromage à la crème. Cuisine de test de cuisson saine

Ingrédients

Préparation

Faites cuire le riz selon les indications du paquet. Pendant ce temps, dans une grande poêle antiadhésive, faire sauter le poivron dans l'huile jusqu'à tendreté. Dans un grand bol, écrasez grossièrement les haricots. Ajouter les haricots, les tomates, le fromage à la crème et les assaisonnements dans la poêle. Cuire et remuer jusqu'à ce que le tout soit bien chaud; incorporer le riz.
À la cuillère peu abondante Une tasse d'une contenance de 130 ml contenant la garniture excentrée sur chaque tortilla.Saupoudrer avec 2 cuillères à soupe de fromage.Repliez les bords et les extrémités par-dessus la garniture et roulez-la. Servir immédiatement