Veggie Brown Rice Wraps

• 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

1. In a
2. , 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.
3. Spoon 3/4 cup onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; serve immediately.

sweet red, mushrooms, olive oil, garlic, brown rice, kidney beans, frozen corn, green onions, ground cumin, pepper, salt, flour tortillas, cheddar cheese, salsa

Taken from www.tasteofhome.com/recipes/veggie-brown-rice-wraps/ (may not work)