I used this recipe off Kraft's website. I left out the onion and pepper because I didn't have any, and omitted the cilantro because I don't like it. I used whatever salsa we had on hand too. We also had lettuce available for topping.


1 medium red pepper, chopped
4 green onions, thinly sliced
1 Tbsp. olive oil
1 can (15 oz.) black beans, drained, rinsed
1 cup water
1/3 cup TACO BELLŪ HOME ORIGINALSŪ Thick 'N Chunky Salsa
1 tsp. ground cumin
1 cup instant brown rice, uncooked
8 flour tortillas, (6 inch)
3/4 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
2 Tbsp. chopped cilantro
Make It

COOK and stir peppers and onions in hot oil in large skillet on low heat for 5 minutes. Add beans, water, salsa and cumin; mix well. Bring to boil.

STIR in rice. Reduce heat to medium-low; cover. Cook 5 minutes. Remove from heat; stir. Cover and let stand 5 minutes.

SPOON evenly onto tortillas; sprinkle with cheese and cilantro. Roll up.

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