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

– For nutritional information on this and other great recipes, go to www.rd.ca