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Veggie Brown Rice Wraps

Total Time

Prep/Total Time: 20 min.


6 servings

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.
Veggie Brown Rice Wraps Recipe photo by Taste of Home


  • 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


  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 onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; 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.

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