Spicy Bean And Rice Wraps Recipes

SPICY RICE AND BEANS

Steps:

• Saute onion, garlic, celery and jalapeno pepper in canola oil in large non stick frying pan for 3 minutes, stirring occasionally.
• Add cumin, coriander, chili powder and rice.
• Cook on medium, stirring occasionally until golden.
• Stir in carrot, water, bouillon powder and bay leaf.
• Cover; Simmer on medium low for 20 minutes.
• Stir in beans, tomato and corn.
• Cover; heat for 15 to 20 minutes until liquid is absorbed.
• Remove and discard bay leaf.
• Stir in cilantro and 1 tablespoon parsley.
• Garnish with remaining parsley.

RICE AND BEANS WRAPS

Steps:

• Cook rice. Bring 2 cups water and 1 cup rice to boil on stove top in a 2 quart sauce pan. Allow to boil 5 minutes. Reduce heat to simmer. Cover and simmer till all liquid is absorbed. Check on it after 30 minutes of cooking. If water is not yet absorbed, continue to cook. Check every 10 minutes to see progress until all water is absorbed.
• Combine picante sauce and black beans with with cooked rice.
• Spoon 1/3 Cup of the rice mixture into the center of a flour tortillia.
• Top with about 3 Tbs. shredded cheese.
• Wrap burrito-style.
• Wrap in foil.
• Repeat until all of the rice and beans mixture is used.
• Place wraps in a 300F oven to keep warm until time to serve.
• Serve with warm tortillia chips.

SPICY BEAN AND RICE WRAPS

Steps:

• In 10-inch nonstick skillet, mix beans, rice and water. Heat to boiling. Reduce heat to medium-low; cover and cook 5 to 8 minutes or until rice is tender. Meanwhile, chop bell pepper and tomato; set aside.
• Spoon bean mixture evenly onto center of each warm tortilla. Top each evenly with bell pepper and tomato. To roll each, fold 1 end of tortilla up over filling; fold right and left sides over folded end, overlapping edges. Roll up tightly (if needed, secure with toothpick). Wrap each wrap securely with foil; take with you for an on-the-go dinner.