Veggie Brown Rice Wraps Recipe

Veggie Brown Rice Wraps Recipe photo by Taste of Home

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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.

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Veggie Brown Rice Wraps Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

10 10 20

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.

Nutritional Analysis: 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.

Originally published as Veggie Brown Rice Wraps in Light & Tasty June/July 2003, p65