Ingredients
1 medium sweet red or green pepper, diced1 cup sliced fresh mushrooms1 tablespoon olive oil2 garlic cloves, minced2 cups cooked brown rice1 can (16 ounces) kidney beans, rinsed and drained1 cup frozen corn, thawed1/4 cup chopped green onions1/2 teaspoon ground cumin1/2 teaspoon pepper1/4 teaspoon salt6 flour tortillas (8 inches), room temperature1/2 cup shredded reduced-fat cheddar cheese3/4 cup salsa
Preparation
In a large cast-iron or other heavy skillet, saute red pepper and mushrooms in oil until tender. Add garlic; cook 1 minute. Add the rice, beans, corn, green onions, cumin, pepper and salt. Cook and stir until heated through, 4-6 minutes.
Spoon 3/4 cup onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; roll up. Serve immediately.
