Veggie Brown Rice Wraps

Total Time

Prep/Total Time: 20 min.


6 servings

Updated: Sep. 14, 2023
Salsa gives a bit of zip to the savory veggie, brown rice and bean filling in the meatless tortilla wraps Lisa Sullivan shares from St. Marys, Ohio.


  • 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), warmed
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 3/4 cup salsa


  1. In a large cast-iron or other heavy skillet, saute red pepper and mushrooms in oil until tender. Add garlic; cook 1 minute. Add the rice, beans, corn, green onions, cumin, pepper and salt. Cook and stir until heated through, 4-6 minutes.
  2. Spoon 3/4 cup rice mixture onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over the filling; roll up. Serve immediately.

Nutrition Facts

1 wrap: 377 calories, 8g fat (2g saturated fat), 7mg cholesterol, 675mg sodium, 62g carbohydrate (4g sugars, 7g fiber), 15g protein.

Recommended Video

More from Taste of Home