Vegetarian Corn Bean And Rice Wraps Recipes

VEGETARIAN CORN, BEAN AND RICE WRAPS

Steps:

• Cook brown rice as package directs. For extra flavor, add a tablespoon of vegetarian bouillon--it makes it really tasty.
• As brown rice is cooking, sauté the onion in a tablespoon of extra virgin olive oil. Once onion is softened and browned a bit, add drained and rinsed beans and corn. Turn off heat.
• Once rice is done, add to the corn and beans. Mix well. Then mix in 1 to 2 (depending on taste) cans of tomato sauce.
• Cook until hot.
• **Note: Taco seasoning can be substituted instead of tomato sauce**.
• Serve in tortillas with salsa if desired.

RICE PAPER WRAPS WITH VEGETABLES

Steps:

• In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface. About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some cilantro leaves followed by some red pepper, yellow pepper, snow peas, mushrooms, bean sprouts, buckwheat noodles and a little ginger. Season, to taste, with salt and pepper. Sprinkle the top 1/3 of the rice wrapper with black sesame seeds. Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom.
• To serve, slice the roll in half on a bias. Serve with Orange-Chili Dipping Sauce.
• In a medium sized bowl, whisk together the sesame oil and rice wine vinegar. Toss the cooked buckwheat noodles in the sesame mixture. Set aside.
• Whisk together all the ingredients in a mixing bowl. Allow the sauce to stand for 30 minutes so that the flavors can infuse. Serve at room temperature.

BLACK BEANS, CORN, AND YELLOW RICE

Steps:

• Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.

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.

CORN, RICE & BEAN BURRITOS

Steps:

• In a large skillet, heat oil over medium-high heat. Add corn, onion and pepper; cook and stir until tender. Add garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through., Spoon 1/2 cup filling across center of each tortilla; top with cheese, yogurt and green onions. Fold bottom and sides of tortilla over filling and roll up. Serve with salsa.

VEGGIE BROWN RICE WRAPS

Steps:

• In a large cast-iron or other heavy skillet, saute red pepper and mushrooms in oil until tender. Add garlic; cook 1 minute. Add the rice, beans, corn, green onions, cumin, pepper and salt. Cook and stir until heated through, 4-6 minutes. , Spoon 3/4 cup onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; serve immediately.

VEGETARIAN RED BEANS AND RICE

Steps:

• Place beans into a large pot with water. Bring to a boil; reduce heat and let simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour.
• Drain and rinse the beans. Return to the pot with broth, garlic, and bay leaves; bring to a boil. Reduce heat, cover, and let simmer for 1 hour and 15 minutes.
• Stir in diced tomatoes, pimentos, green chiles, bell pepper, sweet red pepper, onion, celery, parsley, vinegar, paprika, salt, red pepper flakes, cumin, and hot sauce. Cover and let simmer until beans and vegetables are tender and gravy is thick, about 1 hour. Remove bay leaves. Serve over cooked rice.

BLACK BEAN AND VEGETABLE WRAPS

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Add garlic and stir 30 seconds. Add bell peppers, zucchini, squash, and onion and sauté until crisp-tender, about 8 minutes. Mix in cumin and sauté until vegetables are tender, about 2 minutes longer. Season with salt and pepper. Place beans in large bowl; mash coarsely with fork. Mix in vegetables and cheese.
• Place tortillas on work surface. Spoon 1/4 of filling down center of each. Sprinkle each with 1 tablespoon cilantro. Roll up tortillas, enclosing filling. Arrange wraps, seam side down, on baking sheet. (Can be made 1 hour ahead. Let stand at room temperature.)
• Preheat oven to 350°F. Cover wraps with foil. Bake until filling is just heated through, about 10 minutes. Cut each wrap into 2 or 3 sections.

EASY CORN AND BLACK BEAN WRAPS

Steps:

• Cook frozen corn as directed on bag; cool.
• In large bowl, mix corn, beans, chiles, green onions and lime juice. Serve immediately, or cover and refrigerate until ready to serve.
• To serve, spoon about 1/2 cup corn mixture on each tortilla; top with 1 tablespoon each of sour cream, salsa and cheese. Fold up bottom; fold sides in to enclose filling.