Spanish Rice and Beans Burrito Wrap
Posted by Andrew Lace
Chili Powder, Shredded Cheddar Cheese, Salt, Bell Pepper, Sour Cream, Minced Garlic Clove, Onion, Whole Wheat Tortillas, Canned Black Beans, Brown Rice, Tomatoes, Cumin
This Flour Tortilla Press Create Perfect 6-inch Tortillas
Spanish Rice and Beans Burrito Wrap Recipe
This Spanish Rice and Beans Burrito Wrap is a filling and nutritious lunch or dinner option. Brown rice, black beans, and vegetables provide a good source of fiber, protein, and vitamins. The wrap is simple to make and can be topped with your favorite ingredients.
Ingredients
- 1 teaspoon chili powder
- 1/4 cup of shredded cheddar cheese
- 1/4 teaspoon of salt
- 1/4 cup of chopped bell pepper
- Toppings: sour cream and salsa (optional)
- 1 minced garlic clove
- 1/4 cup of chopped onion
- 4 whole wheat tortillas
- 1/2 cup of canned black beans, drained and rinsed
- 1 cup cooked brown rice
- 1/2 cup of canned diced tomatoes
- 1/2 teaspoon cumin
Time Needed
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Instructions
- Sauté onion and bell pepper in a large skillet over medium heat until tender, about 5 minutes.
- Cook for another minute after adding the garlic.
- Add black beans, diced tomatoes, chili powder, cumin, and salt to taste.
- Stir in the cooked brown rice until thoroughly combined.
- Microwave tortillas for 10-15 seconds, or until warm.
- Fill each tortilla with a scoop of the rice and bean mixture and top with shredded cheddar cheese.
- Fold the tortilla's sides inward and tightly roll it up.
- If desired, top with sour cream and salsa.
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