1 Tbs. vegetable oil
1 medium green pepper, julienned
1 medium onion, sliced
8-oz jars salsa
15-oz can pinto or kidney beans, rinsed and drained
11-oz can Mexican-style corn, drained
2 cups cooked wild rice
4 large lettuce leaves
¼ cup cilantro leaves
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Heat oil in a large skillet. Add green pepper and onion and sauté at medium-high heat until
crisp-tender. Add salsa, beans, corn and wild rice; cook until heated through.
Place ¼ of the mixture into each lettuce leaf. Sprinkle with cilantro. Serves r.
PER SERVING: 271 calories; 9 gm protein; 4 gm fat; 49 gm carb.; 1536 mg sodium; 8 gm fiber.
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