Southwest Bean and Rice Wraps
Recipe: #4538
February 07, 2012
Categories: Beans, Tomato, Garlic, Appetizers, Onions, Mexican, Southwest, 5-Minute Prep, Cinco de Mayo, Game/Sports Day, Labor Day, Oven Bake, Heart Healthy, Low Calorie, Low Cholesterol, Low Fat, Frozen Vegetables, Mexican Dinner, more
"Inspiration ... Taco Bell. But, this is a perfect way to use your pantry, freezer, or refrigerator leftovers. This also makes for a nice meatless dinner; however, use your imagination - diced chicken, pork, shrimp, or ground beef; as well as other beans, red or green bell peppers, olives, jalapenos, or even mushrooms can be added."
Original is 4-8 servings
Ingredients
Nutritional
- Serving Size: 1 (369.6 g)
- Calories 553.9
- Total Fat - 26.1 g
- Saturated Fat - 11.6 g
- Cholesterol - 59.3 mg
- Sodium - 1651.8 mg
- Total Carbohydrate - 54.9 g
- Dietary Fiber - 3.6 g
- Sugars - 2.4 g
- Protein - 27.1 g
- Calcium - 526.2 mg
- Iron - 3 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Base ... Add the olive oil to a non stick saute pan and bring to medium heat. Add the garlic and scallions and cook 1 minute. Then add in the beans, corn, salsa, cumin, and a pinch of both salt and pepper. Mix well to combine and cook 5 minutes until everything is blended.
Step 2
Finish ... Add in the rice, cilantro, and taste again for any seasoning. Mix well and heat through.
Step 3
Wraps ... I like to heat the tortillas in the oven, but the microwave also works fine. Just make sure to only wrap 5 at a time, otherwise they won't heat through. I wrap mine in foil for the oven; but a damp paper towel works fine to heat in the microwave. Add cheese to a warm tortilla and top with the rice and beans, sour cream and wrap up. If you want you can serve the sour cream as a garnish rather than in the wrap.
Step 4
Serve ... Add a salad for a perfect light dinner. Using the small tortillas make a nice size for a snack or an appetizer, and the bigger ones for more of a dinner entree. Either way, experiment with the fillings. ENJOY!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to rinse the beans before adding them to the recipe to remove any excess salt.
- For a spicier wrap, add jalapenos or other hot peppers.
- Instead of pinto beans, use kidney beans. This substitution will add a richer flavor to the wrap, as kidney beans are slightly sweeter and creamier than pinto beans.
- Instead of Mexican blend cheese, use feta cheese. This substitution will add a salty and tangy flavor to the wrap, which will provide a nice contrast to the sweetness of the beans and salsa.
Vegetarian Southwest Bean and Rice Wraps Omit the optional proteins and replace with diced mushrooms, jalapenos, olives, red or green bell peppers, or other beans. Add the desired ingredients to the sauté pan with the garlic and scallions and cook for 1 minute. Then add in the beans, corn, salsa, cumin, and a pinch of both salt and pepper. Mix well to combine and cook 5 minutes until everything is blended.
Vegetarian Fajita Rice Wraps Omit the optional proteins and replace with diced mushrooms, jalapenos, olives, red or green bell peppers, or other beans. Add the desired ingredients to the sauté pan with the garlic and scallions and cook for 1 minute. Then add in the beans, corn, fajita seasoning, and a pinch of both salt and pepper. Mix well to combine and cook 5 minutes until everything is blended. Serve in wraps with lettuce, tomatoes, and guacamole.
Tomatillo Avocado Salsa: This fresh, creamy salsa pairs perfectly with the Southwest Bean and Rice Wraps. The bright, citrusy flavors of the tomatillos and the creamy, nutty notes of the avocado complement the smoky, spicy flavors of the wraps. Plus, it adds a nice contrast in texture.
Mexican-Style Street Corn: This Mexican-style street corn is the perfect side dish to accompany the Southwest Bean and Rice Wraps. The sweet and smoky flavors of the corn pair nicely with the smoky, spicy flavors of the wraps, while the creamy cheese and spicy chili powder add a nice contrast in texture. Plus, the bright, tangy flavors of the lime juice and cilantro add a nice touch of freshness.
FAQ
Q: Can I make this recipe vegetarian?
A: Yes! This recipe is perfect for vegetarians. Simply omit the optional ingredients such as chicken, pork, shrimp, or ground beef and you have a delicious vegetarian meal. You can also add in additional vegetables such as jalapenos, mushrooms, olives, red or green bell peppers, or other beans to add flavor and texture. Enjoy!
Q: Can I freeze this dish?
A: Yes, this dish can be frozen. Allow the dish to cool completely before transferring it to an airtight container or freezer bag. When you are ready to eat it, thaw it overnight in the refrigerator and reheat it in the oven or microwave. Enjoy!
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Fun facts:
The first taco-like wrap was invented in Mexico in the early 19th century, and it was called a "taco". It consisted of a maize tortilla filled with a variety of ingredients, including beef, pork, chicken, cheese, and vegetables.
The popularity of tacos and taco-like wraps has grown in the United States, thanks in part to celebrities like Selena Gomez and Taylor Swift, who have both been seen eating tacos in public.