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
  • Servings 6

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
90 ),
% Daily Value
Total Fat
10 g
10 %
(Saturated Fat
5 g,
5 %
),
Cholesterol
20 mg
20 %;
Sodium
960 mg
960 %;
Total Carbohydrate
63 g
63 %
(Dietary Fiber
9 g
9 %
),
Protein
17 g
17 %
;
% 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.