These wraps are fantastic! I made them to have on hand for my DH's lunches and dinners while he's on the road. I love knowing that he's not eating junk, but it makes me happy that he's also enjoying his meals. This recipe fit the bill and is made better by having a bunch on hand, ready to go. I felt nervous cooking the rice with all that water, but it absorbed it as it cooled . I used the Emeril's southwest spice mix, that's posted on this site, only using half of what was called for and my wraps had plenty of flavor. I left out the salt called for in this recipe, because the seasoning mix had plenty.Thanks for sharing the recipe!
I used Emerils southwest seasoning as suggested by other reviews. I only used about 1/2 what was called for and it was plenty seasoned. These are awesome wraps, I will make again.
We loved these! We like to spread mashed sweet potatoes over the torilla before rolling these up tastes delicious!
we really enjoyed these. I also used the Emeril's southwestern seasoning recipe, which makes 4 oz/1/2 cup exactly. I cooked the rice in my rice cooker with the seasonings, used cooked dried black beans instead of canned, frozen corn rather than canned, and smaller tortillas (made 20 with some filling left over, which we plan to use as a warm dip with tortilla chips). I found it was easier to form the wraps when I microwaved the tortillas between two damp paper towels for about 30 seconds-- did this in batches of 4-5 tortillas. It makes them more pliable. I will make this again, but probably not for a while because I have 18 more in my freezer.
These are DELICIOUS! I didn't use as much brown rice as called for (I don't think it tastes good in it) and I added some fresh cilantro and probably a little extra cheese. I wrapped these individually in foil and then put several into one gallon size freezer bag. I put them in the fridge the night before and then put them (Foil and everything) into the toaster oven for 20 minutes at 350 degrees and MAN oh MAN are these delicious! So far they have been in the freezer 3 months and still taste great. Totally worth the time to do these.
Thanks for posting this recipe, I have been making these for about 15 years. My girls used to taken them to school for lunches and they were a great after school snack. I don't remember where I first got the recipe but its been well used in our family. Sometimes I add little chicken.
Fantastic! I loved them and the family loved them. I am not much of a cook so it doesn't appear you can really mess up this recipe as you adjust it to your tastes. I cut the recipe in half just in case we didn't like them. I also "cheated" using Uncle Ben's Santa Fe microwavable rice and taco seasoning in leiu of southwest seasoning (like others, I wasn't sure what this was and didn't have it on hand). Rather than taking 35-40 minutes to cook the rice, I made these in about 5 - 10 minutes using the microwavable rice. This recipe is definately going into the family rotation.
Love this! So healthy too! I have made them several times mixing up the grains and beans each time.
I used whole grain tortillas. I take two out of freezer, top with my homemade enchilada sauce and a bit more cheese, then bake til piping hot! Especially great with a dollop of low fat sour cream. I hade some filling left over so I added some tomato sauce and chicken broth and had an awesome soup!
I've made these a few times and find its a versatile recipe. I like to use TVP (textured veg protein) in addition. Sometimes I sauté some bell peppers and onions to throw in and usually omit the corn just based on personal preference. I also try to use whole wheat tortillas because I'm a whole grain nut. I usually tack another 30 seconds onto the microwave time to make sure its piping hot in the middle. Great for a last minute lunch!