Rice and Bean Roll-Ups

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

Minutes

Total Time

55

Minutes

Makes

6

servings

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)
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    Exchanges:
    • 4 Starch;
    • 1 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.