Easy South of the Border Wraps
Ready In: 20 mins
Serves: 4-8
Yields: 8 Tortillas
Ingredients
- 8 flour tortillas
- 2 cups Mexican blend cheese, shredded
- 1 1⁄2 cups pinto beans, drained and rinsed
- 1 1⁄2 cups black beans, drained and rinsed
- 1 cup corn, frozen (canned if fine)
- 1 cup chunky salsa (I love hot, but use your favorite brand and heat level)
- 1 cup cooked rice (white or yellow rice)
- 1⁄2 cup green pepper, fine chopped
- 4 scallions, diced fine (white and green parts)
- 1 teaspoon minced garlic
- 2 tablespoons fresh cilantro, fine diced
- 1 teaspoon olive oil
- salt
- pepper
Optional Additions
- 1 cup cooked chicken, diced fine (pork or shrimp would work just as well)
- olive
- beans (garbanzo, kidney, butter, etc)
- jalapeno, minced fine
Garnish
- sour cream
Directions
- Filling -- In a large saute pan, add the olive oil and bring to medium heat. Add in the garlic, green pepper and cook just a couple of minutes. Then, add in the scallions, beans, corn, salsa, rice and cilantro. Just cook 4-5 minutes on medium low simmer until heated through. Check for any additional seasoning like salt and pepper if needed.
- Tortillas -- As you are heating up the filling -- heat up the tortillas. I do this as easy as possible. Wrap 4 tortillas in a damp paper towel and microwave for 1 minutes on medium heat. Flip over after 30 seconds. Done.
- Wraps -- Lay each tortilla out flat and add 1/4 cup of the cheese. Then add the bean filling and wrap. I start at one end and roll, then tuck in each side as you finish rolling them up. There is no real right or wrong procedure for this.
- Finish -- After the wraps are finished, I like to add them to a serving platter or dish, cover with the same paper towels you originally heated the tortillas in; and back in the microwave for just another minute on medium heat to melt the cheese and to make sure the tortillas and filling are hot.
- Serve -- Garnish with sour cream on the side; and serve along side a nice bowl or soup or a salad.
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