totchipanda

I promised I would post this a couple weeks ago, and today it just occurred to me that since I got this from a free paper which has advertised their recipes on the website before, I could just copy it from the website rather than write it out by hand :)

Veggie Brown Rice Wraps Source

Ingredients:
• 1 medium red or green pepper, diced
• 1 cup (250 mL) sliced fresh mushrooms
• 2 garlic cloves, minced
• 1 tbsp (15 mL) olive oil
• 2 cups (500 mL) cooked brown rice
• 1 can (540 mL) kidney beans, rinsed and drained
• 1 cup (250 mL) frozen corn, thawed
• 1/4 cup (50 mL) chopped green onions
• 1/2 tsp (2 mL) ground cumin
• 1/2 tsp (2 mL) pepper
• 1/4 tsp (1 mL) salt
• 6 flour tortillas, warmed
• 1/2 cup (125 mL) shredded cheddar cheese
• 3/4 cup (175 mL) salsa

Method:
1. In large nonstick skillet, sauté red pepper, mushrooms and garlic in oil until tender. Add next seven ingredients. Cook and stir 4-6 minutes or until heated through.

2. Spoon 3/4 cup (175 ml) onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; serve immediately.

Serves 6

My notes:
I used sushi rice prepared in a normal fashion in the rice cooker (water, salt, a little lemon juice). I didn't feel like eating kidney beans and used more mushrooms instead. No seasoning other than a little salt and pepper, and I put the rice into the wrap separately rather than cook it in the pan with the veggies.

THEY WERE STILL AMAZINGLY DELICIOUS, and they make excellent leftovers. Store leftover filling in a separate contained from the tortillas. (I am SO not a fan of wet, soggy bread products outside of bread pudding. YUCK.) In fact, I am eating them for supper tonight :D