Southwest Veggie Wraps

• Vegetarian

• Produce

  • 1 (15 ounce can Black beans, reduced-sodium
  • 1 tsp Cilantro
  • 1 (15 ounce can Corn
  • 1 cup Spinach, fresh leaves

• Condiments

  • 1 tbsp Lime juice

• Pasta & Grains

  • 1 1/2 cups Brown rice, cooked

• Baking & Spices

  • 1 tsp Chili powder

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 8 Tortillas, whole wheat

• Dairy

  • 2 cups Mexican-blend cheese
  • 1 Sour cream, light

Found on chocolateslopes.com

Description

Ingredients

• 1 1/2 cups cooked brown rice
• 1 teaspoon chili powder
• 1 teaspoon cilantro
• 1 teaspoon cumin
• 1 tablespoon lime juice
• 1 (15 ounce) can reduced sodium black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 cup fresh spinach leaves
• 2 cups shredded Mexican-blend cheese
• 8 whole wheat tortillas
• Light sour cream (optional)

Directions

• In a large bowl combine cooked rice, chili powder, cilantro, cumin and lime juice.
• Add black beans and corn.
• Lay tortilla out flat, add a few spinach leaves in middle of tortilla, topped with 1/2 cup of the rice/beans mix. Sprinkle about 2 tablespoons of cheese over top of the mix.
• Fold tortilla sides toward the center and place seam side down on a warmed griddle or large skillet.
• Cook tortillas until cheese is melted.
• Repeat steps for the remaining tortillas.

Nutrition