Veggie Brown Rice Wraps

By dashy_65

Ingredients

• 1 medium sweet red or green pepper, diced
• 1 cup sliced fresh mushrooms
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 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

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

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. Yield: 6 servings.

371 cal. 2g. fat. 816mg. sod. 5g. fiber