Rice and Bean Roll-Ups

By Belinda

Move over, meat! These roll-ups stuffed with brown rice, black beans and colorful veggies are hearty as can be.

Prep Time:20 min
Start to Finish:55 min
Makes:6 servings

Ingredients

• 1 1/2 cups Old El Paso® Thick 'n Chunky salsa
• 1 cup cooked brown rice
• 2 medium roma (plum) tomatoes, chopped
• 1 small bell pepper, cut into 1/2-inch pieces
• 1 can (15 oz) black beans with cumin, undrained
• 1 can (7 ounces) Green Giant® whole kernel corn, drained
• 6 garden vegetable-flavored flour tortillas, (8 inches in diameter)
• 1 cup shredded Mexican cheese blend (4 ounces)

Preparation

Step 1

1. Heat oven to 350°F. Spread 1/2 cup of the salsa in ungreased rectangular baking dish, 13x9x2 inches.
2. Mix rice, tomatoes, bell pepper, black beans and corn. Spread about 1 cup rice mixture on each tortilla; roll up tortilla. Place seam sides down on salsa in baking dish. Spoon remaining 1 cup salsa over tortillas. Sprinkle with cheese.
3. Cover and bake 30 to 35 minutes or until heated through and cheese is melted.