Total Time
Prep 20 mins
Cook 30 mins

My co-worker Deb brought this to one of our covered dish lunches. Everyone loved it! I've made them several times & they are always a hit.

Ingredients Nutrition


  1. Heat oven to 350.
  2. Warm tortillas in foil for about 10 minute.
  3. Heat oil in skillet-add red pepper& garlic.
  4. Cook until tender.
  5. Stir in rice, corn and beans Heat until warm.
  6. Spoon 1/4 c filling in each tortilla.
  7. Roll up.
  8. Combine ingredients for sauce& pour over tortillas.
  9. Cover with foil and bake about 30 minute.
Most Helpful

This was a fabulous Tex-Mex recipe! I decided to make at the last min. on a rushed dinner night. Using Minute Rice really sped the prep up for me! I did use flour tortillas, cream of mushroom soup, and plain yogurt for the sour cream (had them on hand). I did omit the fresh cilantro but my green salsa had it in it. This had a complex set of flavors and my daughter loved the smell while it was cooking. These are all ingred. that I normally have on hand so I'll make this again and again. Thanks Lizzybob, for posting. Roxygirl

Roxygirl in Colorado December 11, 2007

These were sooo good!! My DH LOVED these and I am definitely making them again soon. I found a "salsa verde" at the grocery store with cilantro and green olives in it. It was worth the 3.99 I paid for the small jar. Excellent flavor! This was an easy recipe too as I am an amature cook!

Mrs Majors June 03, 2007

Wow! Very unique and delicious vegetarian treat. My Mom and I loved these! Can't wait to serve them to my veggie daughters! Thank you ever so much for sharing this wonderful recipe. *My son and husband were scared off by the green....all the more for us smart veggie girls!

Susan Lee March 11, 2004