Move over, meat! These roll-ups stuffed with brown rice, black beans and colorful veggies are hearty as can be.
cups Old El Paso™ Thick 'n Chunky salsa
cup cooked brown rice
medium roma (plum) tomatoes, chopped
small bell pepper, cut into 1/2-inch pieces
can (15 oz) black beans with cumin, undrained
can (7 ounces) Green Giant™ whole kernel corn, drained
garden vegetable-flavored flour tortillas, (8 inches in diameter)
cup shredded Mexican cheese blend (4 ounces)
Heat oven to 350°F. Spread 1/2 cup of the salsa in ungreased rectangular baking dish, 13x9x2 inches.
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.
Cover and bake 30 to 35 minutes or until heated through and cheese is melted.
For more spice, use the new jalapeño- or cilantro-flavored tortillas available in the supermarket.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 90 ),
% Daily Value
- Total Fat
- 10 g
- 10 %
- (Saturated Fat
- 5 g,
- 5 %
- 20 mg
- 20 %;
- 960 mg
- 960 %;
- Total Carbohydrate
- 63 g
- 63 %
- (Dietary Fiber
- 9 g
- 9 %
- 17 g
- 17 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:4 Starch; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.