
Veggie Brown Rice Wraps
Total Time
Prep/Total Time: 20 min.
Yield
6 servings
Salsa gives a bit of zip to the brown rice and bean filling in these meatless tortilla wraps. —Lisa Sullivan, St. Marys, Ohio
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.
Salsa gives a bit of zip to the brown rice and bean filling in these meatless tortilla wraps. —Lisa Sullivan, St. Marys, Ohio
Recipe Creator
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