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Veggie Brown Rice Wraps

Salsa gives a bit of zip to the brown rice and bean filling in the meatless tortilla wraps Lisa Sullivan shares from St. Marys, Ohio.
Reviews (25)
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Rating | Posted
11/17/2010
Reviewed By: Buford Mom
We loved this recipe. Only changes I made were replacing the kidney beans with pinto beans and added 1 tsp taco seasoning along with the other spices. Really good!!!
10/04/2010
Reviewed By: krispy6372
these were surprisingly delicious. At first glance the recipe didn't seem like much but wow, these are yummy. The only change I made was to substitute red beans for black and I also did not add mushrooms. What a quick and tasty vegetarian option for dinner!
07/26/2010
Reviewed By: Anna Zwiers
These were very tasty. Although my older kids didn't want them, but 11 month old loved the insides. I used black beans and no mushrooms--we don't like mushrooms. And regular onion because I had no green. I thought that this might make a delicious breakfast burrito if you substitute scrambled egg for the rice. Just a thought.
07/14/2010
Reviewed By: DANNE2118
These are a hit! I left mushrooms out due to personal preference, but we make these often! Very Tasty!
06/10/2010
Reviewed By: Kalypso
Delicious, easy and cheap to make. I sauteed the onions with the peppers, mushrooms and garlic instead of adding them afterwards. I also used Rice-a-Roni brown rice because it's cheap and easy. Great recipe!
03/29/2010
Reviewed By: Poppet
I didn't have brown rice so I used white. After filling the tortilla I added fresh chopped cilantro, a spritz of lemon, fresh chopped tomatoes instead of salsa, and chopped avocado. The cilantro and lemon gives an an added kick and an authentic Mexican feel . This recipe is extremely easy to make, takes very little time, and is definitely a keeper.
03/24/2010
Reviewed By: dbilberry
I really liked this meal and my little ones didn't mind it either. I replaced the kidney beans with garbanzo (hubby doesn't like kidney). I used canned mushrooms because I didn't have fresh. I also used minced garlic instead of fresh and white rice instead of brown because that's what I had on hand. I would say this is definitely a repeat.
01/28/2010
Reviewed By: jewel
Excellent and easy to make.
06/16/2009
Reviewed By: Linda
These were quite simply sensational. I made them exactly as the recipe stated.
04/02/2009
Reviewed By: Phoenix
These wraps are great and so simple to make! You can easily modify the recipe to suite your taste, or make several different variations so you can change things up for day-to-day lunches! I like to add spinach, black beans, and chicken to mine, and use a little teriyaki instead of salsa. I love to experiment with different sauces and add other vegetables like carrots and celery for an added crunch. Also try different flavored wraps from your grocery store such as sundried tomato or spinach for added flavor :)
01/07/2009
Reviewed By: dmacneil
didnt have the corn or the salsa.. but it was really good and healthy. Need to have a good sauce for it thought.
10/14/2008
Reviewed By: Holly
Everyone enjoyed this! It's an easy and filling vegetarian dinner. I used a can of drained corn instead of frozen and left out the mushrooms because I just didn't have any. Also, sprinkled with a little bit of cilantro for color.
07/23/2008
Reviewed By: GLSCUMMINS
Very good! You can add and delete to this as you want.
07/15/2008
Reviewed By: P.Smith
Being a vegetarian, this recipe caught my eye. The first time I followed the recipe to a tee, and it was good. The next time I subbed white rice for the brown, pinto beans for the kidney, added the salsa while the mixture was cooking (then ladled more on when serving), and 1/2 tsp. taco seasoning (from this site), and it was to die for. A quick, delicious recipe that is five stars and highly recommended!
07/08/2008
Reviewed By: zadimom
I loved these! They are so easy and very tasty! I made them just as written. Even my carnivore husband enjoyed them commented that he would like the mixture as a side dish as well. My 2 pickty pre-teens ate them, too. Thanks for the great recipe!
06/18/2008
Reviewed By: M Styles
Yum!!!!!!!! So healthy and so tasty! I keep going back and picking at the leftovers in the fridge! I'm not a vegetarian at all, and this was fantastic--as good or better than any meat taco or burrito I've had. This was so quick and easy. I used a can of golden, sweet corn which added a nice crunch. It's going to be a regular!
06/01/2008
Reviewed By: bakinqueen
Very nice flavor. I didn't add the rice but I am sure it is good either way. It was a fast and easy lunch.
02/27/2008
Reviewed By: MAGGIE35
I ate it, my husband ate it, and my 2 year old son ate it! So it's a keeper. I didn't use frozen corn, just canned. I had trouble getting the brown rice done, but once I did and mixed it with the rest it really turned out to be a great meal. We added cilantro, sour cream, and salsa along with some fresh tomatos from our neighbors garden. YUM!!! Hubby looks forward to taking good meals to work and this is one of them.
11/30/2007
Reviewed By: NTRDM2004
Very good. I used white rice because that's what I had. I suggest increasing the amount of cumin - I probably used 1.5 - 2 tsp.
09/27/2007
Reviewed By: Renee Marie
I made a very loose adaptation of this recipe consisting of brown rice cooked with cumin and tomato, leftover black bean and corn salsa, (which included onion, tomato and hot peppers, among other things,) a sliced avocado, sharp cheddar cheese, a few dollops of nonfat yogurt cheese (as a sour cream substitute), and a squirt of hot sauce. Then I sent one off in my husband's lunch, and had one for lunch myself. It was neat enough to eat on the go, substantial enough to keep us both going until dinner, and it tasted great cold, which is a big advantage if you don't have access to a microwave oven at work.
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