RICE AND BEAN ROLL-UPS

Rice and Bean Roll-Ups image

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 8

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) whole kernel corn, drained
6 garden vegetable-flavored flour tortillas, (8 inches in diameter)
1 cup shredded Mexican cheese blend (4 ounces)

Steps:

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.

Nutrition Facts : Calories 330, Carbohydrate 63 g, Cholesterol 20 mg, Fiber 9 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 960 mg