Ingredients
Scale
- 1 cup cooked brown rice, warm or at room temperature
- 1 can black beans, rinsed and drained
- 1 green onion, finely sliced (white and green parts)
- 1/2 red or green pepper, diced
- 1/4 cup fresh cilantro, chopped
- juice of 1 lime
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 1–2 cups shredded cheese (I used a combination of Monterrey jack and sharp cheddar–and I don’t measure I just sprinkle it on)
- 6 medium tortillas (try these whole wheat tortillas here if you’re in the mood to make your own)
My Favorite Guacamole
- 2 avocados, mashed
- 1 jalapeno minced
- 1/4 cup cilantro leaves, chopped
- 1 small tomato diced
- kosher salt to taste
- squeeze of a lemon
- Mix together and enjoy!
Instructions
- Mix rice together with chili powder, cumin and garlic salt.
- Add remaining ingredients except for cheese
- Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open.
- Spray the tortillas cooking spray or brush lightly with olive oil.
- Heat a large non-stick skillet (or panini maker) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side.
- Transfer to a plate and repeat with remaining wraps.
- Serve with salsa or my favorite, homemade Guacamole–yum!