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TEST KITCHEN APPROVED

Veggie Brown Rice Wraps

Name: Veggie Brown Rice Wraps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: North America, Mexican
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), warmed; 1/2 cup shredded reduced-fat cheddar cheese; 3/4 cup salsa

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Lisa Sullivan, St. Marys, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 14, 2023

Salsa gives a bit of zip to the brown rice and bean filling in these meatless tortilla wraps. —Lisa Sullivan, St. Marys, Ohio

TEST KITCHEN APPROVED

Veggie Brown Rice Wraps

6 Reviews Add your review

Yield:6 servings

Prep:10 min

Cook:10 min

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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), warmed
1/2 cup shredded reduced-fat cheddar cheese
3/4 cup salsa

Text Ingredients

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Directions

1
In a large cast-iron or other heavy skillet, saute red pepper and mushrooms in oil until tender. Add garlic; cook 1 minute. Add rice, beans, corn, green onions, cumin, pepper and salt. Cook and stir until heated through, 4-6 minutes.

2
Spoon 3/4 cup rice mixture onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; roll up. Serve immediately.