Veggie Brown Rice Wraps

Name: Veggie Brown Rice Wraps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: North America, Mexican
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

Total Time Prep/Total Time: 20 min.

Yield 6 servings

Test Kitchen Approved

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