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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. 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), room temperature |
1/2 cup shredded reduced-fat cheddar cheese |
3/4 cup salsa |
Directions:
1. In a large nonstick skillet, saute red pepper and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add the rice, beans, corn, green onions, cumin, pepper and salt. Cook and stir for 4-6 minutes or until heated through.
2. Spoon 3/4 cup onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; serve immediately. Yield: 6 servings.
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