* Exported from MasterCook *

                      Spicy Bean and Rice Wraps

Recipe By     : Pillsbury Fast & Healthy Mag. S/O '98-- Sue B 
Serving Size  : 6     Preparation Time :0:00
Categories    : Beans 3 points per serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15            ounces  chili beans in zesty sauce -- undrained
     3/4           cup  instant rice -- uncooked
     1/3           cup  water
  1             medium  bell pepper -- any color or combination
  1             medium  tomato
  6                     fat-free flour tortillas -- 8 inch, heated

In large nonstick skillet, combine beans, rice and water; mix well. Bring to a boil. 
Reduce heat to medium-low; cover and cook 5 to 8 minutes or until rice is tender.
Meanwhile, chop bell pepper and tomato. Set aside. 
To serve, spoon bean mixture evenly down center of each warm tortilla. 
Top each evenly with bell pepper and tomato. 
To roll each, fold 1 end of tortilla up over filling; fold right and left sides over 
folded end, overlapping edges. 
Roll up tightly. (If needed, secure with toothpick.) 

Description:
  "3 points per serving"

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Per serving: 167 Calories (kcal); 1g Total Fat; (3% calories from fat); 7g Protein; 
36g Carbohydrate; 0mg Cholesterol; 478mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 
0 Other Carbohydrates

NOTES : Cleanup is a snap because you heat the beans and cook the instant rice 
together in one skillet.