"Inspired by the Taste of Home print magazine, this veggie wrap is heart-healthy and light but filling."
Southwest Veggie Wraps
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Prep time: 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 2 large seeded and diced Roma tomatoes
- 15 oz rinsed and drained Black Beans
- 1 cup cooked and cooled day old Brown Rice
- 1 medium diced Onion
- 1 jalepeno pepper
- 1/3 cup fat-free Sour Cream
- 1/4 cup minced fresh Cilantro
- 2 tablespoons Lime juice
- 1/2 teaspoon ground Cumin
- 1/2 teaspoon Chili powder
- 1/2 teaspoon Salt
- 2 Romaine lettuce
- 6 Whole Wheat Tortillas
Method
Step 1
Combine the first 5 (five) ingredients in a large bowl. In a smaller bowl, mix sour cream, cilantro, lime juice and seasonings; gently combine into the large bowl mixture.
Step 2
Place a leaf of Romaine on the tortilla and scoop about 1/2 c. of mix on top. Roll up and secure with a toothpick, cutting each tortilla roll in half.
Shortcuts (using Leftovers)
Step 1
If you have some pico de gallo, or fresh chunky salsa, you can use that and skip the tomatoes, onion, jalapeno, cilantro, lime juice and salt.
Step 2
If you have leftover rice (try it with cilantro lime rice), you can use that, too, but if refrigerated, just steam it a little to fluff the rice up.