Southwest Bean and Rice Wraps
Created by Kchurchill5 on February 7, 2012
- Servings: 4-8
- Prep Time: 5m
- Cook Time: 15-25m
- Recipe #4538
Ingredients
- 8 to 10 flour tortillas
- 1 1/2 cups pinto beans, drained and rinsed
- 1 1/2 cups black beans, drained and rinsed
- 1 cup cooked white or yellow rice
- 1 cup corn (frozen works great)
- 1 cup chunky salsa (I like a hot spice, but use what you like)
- 1 teaspoon garlic, minced
- 4 scallions, diced (white and green parts)
- 2 cups Mexican blend cheese, shredded
- 2 tablespoons cilantro, fine chopped
- 1/2 teaspoon cumin
- 1 teaspoon olive oil
- Salt and pepper to taste
- Garnish: sour cream -- extra salsa
- Optional: --- chicken, pork, shrimp, or ground beef
- Jalapenos, mushrooms, olives, red or green bell peppers, or other beans
How to Make
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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.
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Step 2: Finish ... Add in the rice, cilantro, and taste again for any seasoning. Mix well and heat through.
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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.
How to Make
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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!