Mexi-veggie Wrap

INGREDIENTS:

1 c rice (white or brown)

1/2 can black beans

1/4 red bell pepper

4 tortilla wraps

1/4 c salsa

2 avocados

handful of lettuce

 

 

 

 

 

 

 

yield: 4 wraps

I hate being in the kitchen when it's hot outside, so I try to avoid it at all costs. We eat a lot of salads and a lot of wraps in the summer. Here's one that I like to make instead of the normal veggie wrap. I used left over rice, so I don't have any pictures of making it. When it's hot outside I like to make pasta and rice at night, when it's cool, that way you don't have boiling water adding more heat and humidity to the air. Then you can just pull out the amount that you need for the next day and it's ready to go.

I put the rice, beans and 2 T of salsa in a bowl and microwave for 20 seconds. You can always heat on the stove if you prefer, but it's such a small amount and time, which is why I like the microwave. I don't heat it enough to be hot, just enough not to be cold.

Make sure you have a nice ripe avocado. Not one that's too soft or too hard. For each wrap I like to use 1/2 an avocado.

Scrape the fruit with a spoon to get it out of the skin. This will leave some chunks, but for the most part will have a consistency of guacamole.

Spread the avocado on the tortilla.

This is a great salsa (bought it at Winco), it's nice and fresh and is made in California. By all means though, if you want to make your own salsa- go for it! Buying it just cuts down on some steps and I don't have tomatoes ready yet for fresh salsa.

Even though it's "medium" this salsa is a little too spicy for the kids, so I don't put that much on for their wraps, just add as much as you like.

Add lettuce, any lettuce will do, but I prefer iceburg or butter lettuce when I have tacos or wraps.

Slice up the peppers and add on top of the lettuce.

Add rice and beans on top of peppers.

Time to roll the wrap. Fold sides in on top of the beans and rice. The avocado will act somewhat like a glue to hole the tortilla in place.

Take the bottom of the tortilla and fold it up on top of rice, sort of "tucking in" all of the ingredients.

Roll the wrap on top of itself.

Slice in half, or serve it whole.

Lunch in 5 minutes. Fast (and healthy) food. Enjoy.

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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