Southwestern Beans and Rice

Yield: 4 servings
Calories: 300
Theme: Lunch
Rating:  This recipe has not been rated
SAVE PRINT

Have a craving for Mexican but watching your waistline? No problem! This southwestern staple is packed full of flavor and fat busting nutrients. Black beans are a perfect combination of complex carbohydrates, fiber and protein. They have a low glycemic index which means they are digested at a slower rate and maintain even blood sugar levels that prevent hunger. In addition, fiber and protein help keep you fuller with fewer calories and ensures that you lose the fat not muscle.

Makes 4 servings (serving size: 1 cup)

Ingredients

  • 1/2 100% whole wheat pita
  • 1 1/2 cups black beans, full can
  • 1 1/2 cups black bean Salsa
  • 1/2 cup V8 – low sodium
  • 1 cup tomato, diced
  • 1/2 cup frozen corn
  • 1/4 of an avocado, sliced
  • 2 tbsp scallion slices
  • 2 cups cooked brown rice

Directions

To toast whole wheat pita – cut each piece in half, then into thin strips. Separate and place on a sheet pan. Bake at 350°F for about 15 minutes or until crisp and golden, but not brown, and set aside.

Place ingredients, except avocado and scallion, in a bowl and mix. To serve, place 1/2 cup brown rice in the middle of a bowl, top with half of the bean mixture, and then add scallions and pita strips. Garnish with half of the avocado slices.

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