| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 bunch cilantro, chopped
- 1 clove garlic
- 1/2 teaspoon chipotle chile powder, plus more to taste
- Kosher salt
- 1 cup white rice
- 1 15-ounce can black bean soup (preferably spicy)
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 2 cups frozen corn (preferably fire-roasted), thawed
- 1 large tomato, diced
- Juice of 1 lime
- 4 burrito-size flour tortillas
- 2 cups shredded pepper jack cheese (about 8 ounces)
Instructions
- Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and 3/4 teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool 5 minutes.
- Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm.
- Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.
- Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.
Nutrition Facts
| Calories | 934 calorie |
| Total Fat | 27 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 51 milligrams |
| Sodium | 1436 milligrams |
| Carbohydrates | 140 grams |
| Dietary Fiber | 11 grams |
| Protein | 34 grams |
Reviews
I found this by searching for “Healthy Lunch Ideas”. When I saw this, I was like, “I gotta make this”. But then I looked at the nutrition info. How is this considered healthy? Half a day’s calories, three-fourths of the RDA for sodium, and 140 carbs…in one meal? Just because it’s low-fat doesn’t make this healthy. It probably tastes great, but I can’t eat it.
I believe the question about the black bean soup is what do you do with it? We put the spinach in and left it on the back burner. Maybe I’m missing something but I don’t see anything saying how to incorporate that into the final product. Thanks.
I love, love, LOVE this site…especially since I am a longtime vegetarian who loves cooking REAL food that is spicy and flavorful! My Beloved Wife of 30+ years enjoys my meals and appreciates that I take a load off her back!
HOW can this be 934 calories?!!! Is this a typo? (I haven’t made it, but you can’t ask a question without giving a rating)
Hello
We really liked the flavors on this one. I added about 3/4 teaspoon of chipotle chili powder and think I will add a full teaspoon in the rice mixture next time. Also the rice took about 1/2 hour instead of 18 minutes for me, so prepare in advance incase this happens to you also. You can’t go wrong with this one. Oh and I love cheese but it really doesn’t need much.
I love trying new foods
Love it
Really tasty! Liked the cilantro rice & will make that as just a simple side dish with fish or chicken. Used a creamy style black bean soup, but next time I’ll look for one with whole black beans for a chunkier texture.
This was a pretty simple and yummy dish. Use shredded cabbage instead of rice for was fewer calories! Doesn’t need spinach or much cheese. Add onions too! A keeper but needs some tweaks!