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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe is from Alive magazine and it is very tasty and satisfying. It is a meal in itself and peppy flavor. I cut back on the rice and cheese and used HOT salsa. The corn I used were canned but you can use frozen. The carrots were fresh shoe string cut. Ingredients:
3/4 cup cooked brown rice |
3/4 cup low sodium cheddar cheese, grated |
1/2 cup salsa |
1/3 cup corn kernel |
1/3 cup peas, frozen |
1/3 cup carrot, shoestring |
1 tablespoon low-fat mayonnaise |
1 teaspoon cumin, ground |
1/2 teaspoon chili powder |
4 whole wheat tortillas |
Directions:
1. Mix together the cooled rice, veggies, cheese, mayo salsa, cumin & chili powder.
2. Divide the mix between the 4 tortillas, roll up the tortilla tucking in the sides.
3. Wrap tortillas in foil and heat in 375 oven for apprx 20 - 25 minutes or until the ingredients are hot through and the cheese has melted.
4. Enjoy.
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