Bean and Rice Tortillas / Wraps Daily Recipe Swap at Recipelink.com From: Barbara, Memphis 5-23-2005
Freeze these individually for a quick grab and go lunch. 1 cup uncooked long grain rice (Even better if you have leftover cooked rice) 2 cups water 2 cans (15 oz each) black beans, drained 1 (15 oz) can red kidney beans, drained 1 tsp. olive oil 1 small onion, chopped 1 clove garlic, minced 1 (10 oz) can whole kernel corn, drained 1 (19 oz) can diced tomatoes 1 cup salsa ground cumin (to taste) cayenne pepper or green chiles (to taste) 2 packages(10 inch) flour or corn tortillas shredded cheese Combine rice and water and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until tender. Remove from heat and cool. Drain and rinse beans well; set aside. In a large pot, add oil and saute onion and garlic until tender, about 5 minutes. Add 1/2 the beans and mash together with a potato masher or fork. Add remaining beans and spices. Heat through. Remove from heat and mix in corn, tomatoes, salsa, and cooked rice. Let cool. Divide mixture among tortillas, sprinkle on shredded cheese, roll and wrap individually in plastic wrap. Place in large freezer bag. FOR A SINGLE SERVING: Reheat in microwave as needed. FOR A MEAL: Place defrosted tortillas in a baking pan, top with some salsa and shredded cheese. Bake at 350 for 15-25 minutes until heated through. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
