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Rice and Bean Wraps

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By Betty Crocker Kitchens
Updated Mar 9, 2023
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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
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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

  • Step 
    1
    Heat oven to 350°F. Spread 1/2 cup of the salsa in ungreased rectangular baking dish, 13x9x2 inches.
  • Step 
    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.
  • Step 
    3
    Cover 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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