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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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 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


  • 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.
  • Spoon 3/4 cup onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; serve immediately.
Nutrition Facts
1 each: 377 calories, 8g fat (2g saturated fat), 7mg cholesterol, 675mg sodium, 62g carbohydrate (4g sugars, 7g fiber), 15g protein.

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Average Rating:
  • abbasgael
    May 19, 2018

    Very pleased. A keeper for sure.

  • comere2me
    Mar 25, 2016

    Used it as a side dish without the wrap and salsa....wonderful!

  • nekorose969
    Feb 9, 2013

    No comment left

  • maratha
    Mar 16, 2012

    been preparing this for years and sometimes I put hamburg or sasuage in it.

  • deannebg
    Aug 3, 2010

    This is really good and easy. I usually add some grilled chicken breast strips (chopped) to the mix as hubby likes meat.