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Veggie Brown Rice Wraps

By: Lisa Sullivan

"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."

Rate/Review | Read Reviews (27)

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 medium red or green bell pepper, diced
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1 tablespoon olive oil
2 cups cooked brown rice
1 (16 ounce) can 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 (8 inch) flour tortillas, warmed
1/2 cup shredded reduced-fat Cheddar cheese
3/4 cup salsa

Directions

In a large nonstick skillet, saute the red pepper, mushrooms and garlic in oil until tender. 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.

Footnotes

Nutritional Analysis: One wrap equals 371 calories, 8 g fat (2 g saturated fat), 7 mg cholesterol, 816 mg sodium, 63 g carbohydrate, 5 g fiber, 14 g protein.