Recipe: Southwestern Vegetarian Wrap

These wraps are full of beans, rice, and corn salsa for a filling meal.

Red and white cranberry beans

Number of Servings: 78 wraps


  • 1 #10 can drained black beans
  • 1 #10 can drained pinto beans with liquid reserved
  • 1 #10 can drained corn
  • 1-gallon salsa
  • 7 tablespoons grated or finely chopped Michigan garlic
  • 2 tablespoons plus 1 teaspoon salt
  • 13 cups brown rice
  • 4 pounds 14 ounces shredded low fat cheese
  • 78 whole wheat wraps
  • 2 bunches chopped cilantro (optional) 


Bring 6 quarts plus 2 cups water to a boil in a very large pot. Stir in rice, bring pot back to the boil, cover, reduce heat to very low, and cook 20 minutes. Turn off heat, let rice stand covered for 5 minutes, and then fluff.

Heat beans and corn on the stove. (Use some of the liquid the item was canned in or add a small amount of water to prevent beans and corn from scorching).

Combine rice with beans/corn mixture, salt, garlic, and salsa, and mix well. Taste. Add more salsa and spices as desired.

Place 1 cup of bean mixture in the center of the tortilla, add 1 ounce of cheese, cilantro (if using), and roll up the wrap, folding in the sides.

Nutrition facts:
Calories 503
Sodium 1130mg
Total Fat 13.7g
Saturated Fat 5.9g
Recipe courtesy of Sandy Grady and Theresa Hafner, Denver Public Schools, and Colorado Farm to School.