Contributed by Jennifer Peachey (from "All Wrapped Up")

Wraps are a great way to make meals quick and portable! They're also a great way to entice kids to eat vegetables they might otherwise turn their noses up at!

For more about wraps, please see the article "Wrap and Go" by Jennifer Peachey, in the Food Tips & Hints section of our Recipe Archive.

Ingredients

6 eight-inch flour tortillas
¼ cup olive oil
1 large onion, diced
3 garlic cloves, minced
1 red pepper, cut into thin strips
1 tbsp chili powder
1 cup fresh or frozen corn kernels
¾ cup tomato salsa
1 - 398ml can of kidney beans, rinsed and drained
salt and pepper to taste
2 cups cooked brown rice

Instructions

Heat oil in a large skillet over medium heat. Add onions and garlic, sauté, stirring frequently, for 3 minutes. Add pepper and sauté for 2 minutes. Stir in chili powder and cook 1 minute. Add corn, beans and salsa and bring to a boil. Reduce heat and simmer until corn is cooked and liquid is slightly reduced. Season with salt and pepper. Place in wrap and roll. Serves six.

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