- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Description
This recipe is from "Alive" magazine and it is very tasty and satisfying. It is a meal in itself and peppy flavor. I cut back on the rice and cheese and used HOT salsa. The corn I used were canned but you can use frozen. The carrots were fresh shoe string cut.
Cooking Time
Preparation Time : 15
Cook Time : 25
Total Time : 40
Ingredients
Serves 4
3⁄4 cup cooked brown rice
3⁄4 cup low sodium cheddar cheese, grated
1⁄2 cup salsa
1⁄3 cup corn kernel
1⁄3 cup peas, frozen
1⁄3 cup carrot , shoestring
1tablespoon low-fat mayonnaise
1teaspoon cumin, ground
1⁄2 teaspoon chili powder
4 whole wheat tortillas
Directions
Mix together the cooled rice, veggies, cheese, mayo salsa, cumin & chili powder.
Divide the mix between the 4 tortillas, roll up the tortilla tucking in the sides.
Wrap tortillas in foil and heat in 375 oven for apprx 20 - 25 minutes or until the ingredients are hot through and the cheese has melted.
Enjoy.
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