Here is a super easy dinner full of flavor and healthy as well. My kids were unsure of it but after eating them, they were hooked. If you have a rice cooker, add rice and cook while making the rest. When rice is done assemble and toast. Feel free to add some diced chicken if you wish. I served mine with homemade guacamole, fresh pico and sour cream. With the left overs I made up a few wraps, put them in the fridge and then toasted them the next day or lunch. Here's to a more healthy new year!
Crispy Southwest Wraps
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Makes 6 wraps
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
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!
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