Move over, meat! These roll-ups stuffed with brown rice, black beans and colorful veggies are hearty as can be.
Rice and Bean Wraps
- Prep Time 20 min
- Total 55 min
- Servings 6
- Ingredients 8
Ingredients
- 1 1/2 cups thick & 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) whole kernel corn, drained
- 6 garden vegetable-flavored flour tortillas, (8 inches in diameter)
- 1 cup shredded Mexican cheese blend (4 ounces)
Instructions
-
Step1Heat oven to 350°F. Spread 1/2 cup of the salsa in ungreased rectangular baking dish, 13x9x2 inches.
-
Step2Mix 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.
-
Step3Cover and bake 30 to 35 minutes or until heated through and cheese is melted.
Nutrition
330
Calories
10 g
Total Fat
17 g
Protein
63 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Wrap
- Calories
- 330
- Calories from Fat
- 90
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Cholesterol
- 20 mg
- Sodium
- 960 mg
- Potassium
- 630 mg
- Total Carbohydrate
- 63 g
- Dietary Fiber
- 9 g
- Protein
- 17 g
% Daily Value*:
- Vitamin A
- 16%
- 16%
- Vitamin C
- 22%
- 22%
- Calcium
- 26%
- 26%
- Iron
- 24%
- 24%
Exchanges:
4 Starch; 1 Very Lean Meat;Tips from the Betty Crocker Kitchens
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