Rice and Bean Roll-Ups

Move over, meat! These roll-ups stuffed with brown rice, black beans and colorful veggies are hearty as can be.

Prep Time: 20 min
Total Time: 55 min
Makes: 6 servings

(19 ratings)

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1 1/2	cups Old El Paso® Thick 'n 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) Green Giant® whole kernel corn, drained
6	garden vegetable-flavored flour tortillas, (8 inches in diameter)
1	cup shredded Mexican cheese blend (4 ounces)

Serve with...

Jicama-Citrus Salad
Total Time: 25 min

1.	Heat oven to 350°F. Spread 1/2 cup of the salsa in ungreased rectangular baking dish, 13x9x2 inches.
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.
3.	Cover and bake 30 to 35 minutes or until heated through and cheese is melted.

Substitution

For more spice, use the new jalapeño- or cilantro-flavored tortillas available in the supermarket.

Success

Store brown rice in an airtight container in a cool, dark place for no longer than 6 months. Because of the oil in the bran layer of brown rice, refrigerate or freeze it for longer storage.

Nutrition Information:

1 Serving: Calories 330 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 5 g); Cholesterol 20 mg; Sodium 960 mg; Total Carbohydrate 63 g (Dietary Fiber 9 g); Protein 17 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 22 %; Calcium 26 %; Iron 24 % Exchanges: 4 Starch; 1 Very Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.

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