Thursday, January 29, 2009

Dinner Idea - Veggie Brown Rice Wraps

1 medium sweet red or green pepper, diced
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1 TB olive oil
2 cups cooked brown rice
1 can (16 oz) kidney beans, rinsed and drained
1 cup frozen corn, thawed
1/4 cup chopped green onions
1/2 tsp ground cumin
1/2 tsp pepper
1/4 tsp salt
6 flour tortillas, warmed
3/4 cup salsa

In a large nonstick skillet, saute the red pepper, mushrooms and garlic in oil until tender. Add the next seven ingredients. Cook and stir for 4-6 minutes or until heated through.

Spoon 3/4 cup onto each tortilla; drizzle with salsa. Fold sides of tortillas over filling; serve immediately.


  1. Megan, I have a question about the flax egg. Can you make a batch and store what you don't use in the refrigerator so you don't have to go through the process every time you need an egg

  2. Yes. I usually make a double batch and then keep it in an air tight jar for up to two weeks.