Salsa gives a bit of zip to the brown rice and bean filling in these meatless tortilla wraps. —Lisa Sullivan, St. Marys, Ohio
Veggie Brown Rice Wraps
Veggie Brown Rice Wraps
Prep Time
10 min
Cook Time
10 min
Yield
6 servings
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), warmed
- 1/2 cup shredded reduced-fat cheddar cheese
- 3/4 cup salsa
Directions
- In a large cast-iron or other heavy skillet, saute red pepper and mushrooms in oil until tender. Add garlic; cook 1 minute. Add rice, beans, corn, green onions, cumin, pepper and salt. Cook and stir until heated through, 4-6 minutes.
- Spoon 3/4 cup rice mixture onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over 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.
