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Prep Time: 30 Minutes Cook Time: 11 Minutes |
Ready In: 41 Minutes Servings: 4 |
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A spicy, hearty vegetarian wrap that is a nice way to use left-over rice. Ingredients:
1 tablespoon oil |
1 large onion, chopped |
3 garlic cloves, minced |
2 teaspoons ground cumin |
1 (15 ounce) can black beans, drained and rinsed |
2 canned chipotle chiles, chopped |
1 teaspoon adobo sauce, from the canned chiles |
1/4-1/2 teaspoon salt |
4 large burrito-size flour tortillas, warmed |
1/3 cup sour cream |
2 cups cooked rice |
1/2 cup salsa |
1/4 cup cilantro leaf |
Directions:
1. Add oil to a skillet, heat over medium heat.
2. Add onion and cook, while stirring occasionally, about 5 minutes or until translucent.
3. Add in the garlic and cumin, stir and cook about 1 minute.
4. Add in the black beans, chipotles, adobo sauce, and salt; stir to combine.
5. Simmer about 5 minutes or until heated through (mixture appears dry).
6. Spread a warmed tortilla with 1 1/2 tablespoon sour cream.
7. Place 1/2 cup rice in a horizontal strip about one-third of the way up from the bottom edge of the tortilla. Top with one-fourth of the bean mixture, salsa, and cilantro leaves.
8. Fold in the two sides of the tortilla and roll tortilla away from you (burrito-style).
9. Repeat with remaining ingredients.
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