I love these roll ups. They're really filling and they reheat really well, too. This makes it really easy to take them for lunch, or warm them up the next night for dinner again.
Rice and Bean Roll Ups
original recipe from Betty Crocker
1 1/2 cups Old El Paso® Thick 'n Chunky salsa
1 cup cooked brown rice (I used the Uncle Ben's ready rice - it only takes 90 seconds so it makes weeknight dinner come together much quicker)
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 (You can also use regular black beans and add the cumin to your taste)
1 can (7 ounces) Green Giant® whole kernel corn, drained
6 garden vegetable-flavored flour tortillas, (8 inches in diameter)(I used whole wheat)
1 cup shredded Mexican cheese blend
I also added a dash of chili powder to give the roll ups a little kick
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.
Servings: the website says 6, but i only got 4 out of it. I guess I stuff my tortillas too much!
As I said above, I love this recipe and it is one of my stand-bys when I don't feel like cooking, or don't know what to cook. Two thumbs up!