• 2 (19-ounce) cans Dark Red Kidney Beans, rinsed and drained
  • 1 tablespoon water
  • 1 cup red onion, diced
  • 1 teaspoon cumin
  • 1 garlic clove, diced
  • 1 (10-ounce) package fresh spinach, chopped
  • 1 (16-ounce) jar no-salt-added picante sauce
  • 8 cups cooked rice, no salt added
  • 2 medium tomatoes, sliced
  • 1/2 cup shredded reduced-fat Cheddar cheese
  • 1/2 cup shredded reduced-fat Monterrey Jack cheese
  • 1/2 cup nonfat sour cream


  1. Preheat the oven to 350°F.
  2. Heat water in a nonstick skillet. Add onion, cumin, and garlic and sauté for 2 to 3 minutes.
  3. Add spinach and sauté until wilted. Set aside.
  4. Combine Dark Red Kidney Beans and picante sauce together; spread 2 cups of this mixture in the bottom of 9 x 13-inch baking pan coated with nonfat cooking spray.
  5. Layer 4 cups of rice over bean mixture. Arrange tomato slices on top of rice.
  6. Layer spinach mixture, remaining rice, and 2 cups of bean mixture over tomato slices.
  7. Cover and bake for 30 minutes. Then sprinkle with cheese and bake, uncovered, for another 10 minutes or until cheese melts.
  8. Spoon 1 tablespoon sour cream on top of each serving.


Servings per recipe: 8
Serving size: 3-1/4-inch x 4-1/2-inch piece
Calories: 402
Carbohydrates: 65g
Fat: 6g
Cholesterol: 20mg
Protein: 22g
Fiber: 11g
Sodium: 896mg (540mg if using dry beans)


3 starch/bread
2 lean meat
1-1/2 fruit

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