Salsa leaves its special taste to the brown rice recipe.

Ingredients of the Recipe:

1 cup frozen corn thawed, 1 cup sliced fresh mushrooms, 1/2 teaspoon ground cumin, 1 tablespoon olive oil, 1 medium red or green bell pepper diced, 6 eight inch flour tortillas warmed, A 16 ounce can of kidney beans rinsed and drained, 2 cloves minced garlic, 3/4 cup salsa, 1/4 cup chopped green onions, 2 cups cooked brown rice, 1/2 teaspoon pepper, 1/4 teaspoon salt, 1/2 cup shredded reduced fat Cheddar cheese.

Method of Preparation:

Fry mushrooms, red pepper and garlic in oil until they become soft. Add pepper, beans, green onions, corn, rice, cumin and salt. Stir well and cook for 6 minutes. Sprinkle about 3/4 of a cup on each of the tortillas. Put cheese and salsa on it and fold sides of tortilla to close it.