Tex-Mex Rice And Bean Snack

• 10 corn tortillas (6 inches)
• 1/2 pound lean ground turkey
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 3 tablespoons tomato paste
• 1 tablespoon chili powder
• 3/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 cups hot cooked rice
• 1/2 cup shredded reduced-fat Mexican cheese blend
• 1/4 cup sliced green onion

1. Cut each tortilla into six wedges; arrange in a single layer on a
2. coated with cooking spray. Spray tortillas with cooking spray. Bake at 400u0b0 for 8-10 minutes or until crisp; remove to a wire rack to cool.
3. Meanwhile, in a
4. coated with cooking spray, cook turkey over medium heat until no longer pink. Add the beans, tomatoes, tomato paste, chili powder, cumin and salt; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through.
5. Spoon over rice onto a serving platter. Top with turkey mixture, cheese and green onions. Arrange tortilla wedges around edge of platter.

corn tortillas, lean ground turkey, pinto beans, tomatoes, tomato paste, chili powder, ground cumin, salt, rice, green onion

Taken from www.tasteofhome.com/recipes/tex-mex-rice-and-bean-snack/ (may not work)