Veggie Brown Rice Wraps Recipe

5 3 4
Veggie Brown Rice Wraps Recipe
Veggie Brown Rice Wraps Recipe photo by Taste of Home
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Veggie Brown Rice Wraps Recipe

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5 3 4
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

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

  • 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 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.
  2. Spoon 3/4 cup onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; serve immediately. Yield: 6 servings.
Originally published as Veggie Brown Rice Wraps in Light & Tasty June/July 2003, p65

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comere2me User ID: 8803337 246021
Reviewed Mar. 25, 2016

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

MY REVIEW
maratha User ID: 3821544 54923
Reviewed Mar. 16, 2012

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

MY REVIEW
deannebg User ID: 2305782 44026
Reviewed 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."

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