The Triathlete’s Dream
With Cheese
This vegetarian meal comes together in less than 15 minutes. It’s the perfect way to avoid takeout on a busy weeknight. Ingredients
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4 medium poblano chilies, halved and seeded 1 (16-ounce) can fat-free refried beans 1 (8.8-ounce) pouch microwaveable cooked long-grain rice
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½ cup picante sauce
1 cup (4 ounces) pre-shredded reduced-fat 4-cheese Mexican blend Chopped fresh cilantro (optional)
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Directions
1. Place chili halves, cut sides up, on a round microwave-safe plate. Cover with wax paper; microwave on high 3 minutes. 2. While chilies cook, combine beans, rice, and picante sauce in a medium bowl, stirring well. Spoon bean mixture into chili halves. Cover with
wax paper; microwave on high 2 minutes. 3. Uncover chilies, sprinkle each half with 2 tablespoons cheese, and microwave on high 1–2 minutes or until cheese melts. Sprinkle with cilantro, if desired.
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