Prep 15 mins
Cook 25 mins
This recipe is from "Alive" magazine and it is very tasty and satisfying. It is a meal in itself and peppy flavor. I cut back on the rice and cheese and used HOT salsa. The corn I used were canned but you can use frozen. The carrots were fresh shoe string cut.
- Mix together the cooled rice, veggies, cheese, mayo salsa, cumin & chili powder.
- Divide the mix between the 4 tortillas, roll up the tortilla tucking in the sides.
- Wrap tortillas in foil and heat in 375 oven for apprx 20 - 25 minutes or until the ingredients are hot through and the cheese has melted.