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Veggie Brown Rice Wraps

Veggie Brown Rice Wraps
Salsa gives a bit of zip to the brown rice and bean filling in the meatless tortilla wraps Lisa Sullivan shares from St. Marys, Ohio.
6 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 medium sweet red or green pepper, diced
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 cups cooked brown rice
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1/4 cup chopped green onions
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 6 flour tortillas (8 inches), room temperature
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 3/4 cup salsa

Directions

  • In a large nonstick skillet, saute red pepper and mushrooms in oil
  • until tender. Add garlic; cook 1 minute longer. Add the rice, beans,
  • corn, green onions, cumin, pepper and salt. Cook and stir for 4-6
  • minutes or until heated through.
  • Spoon 3/4 cup onto each tortilla. Sprinkle with cheese; drizzle with
  • salsa. Fold sides of tortilla over filling; serve immediately.
  • Yield: 6 servings.
© Taste of Home 2013

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Veggie Brown Rice Wraps (continued)

Nutrition Facts: One wrap equals 371 calories, 8 g fat (2 g saturated fat), 7 mg cholesterol, 816 mg sodium, 63 g carbohydrate, 5 g fiber, 14 g protein.
© Taste of Home 2013