Rice And Beans Wraps Recipes

QUICK BEAN AND RICE BURRITOS

Steps:

• In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes. , Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes., Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.

RICE AND BEAN ROLL-UPS

Steps:

• Heat oven to 350°F. Spread 1/2 cup of the salsa in ungreased rectangular baking dish, 13x9x2 inches.
• Mix rice, tomatoes, bell pepper, black beans and corn. Spread about 1 cup rice mixture on each tortilla; roll up tortilla. Place seam sides down on salsa in baking dish. Spoon remaining 1 cup salsa over tortillas. Sprinkle with cheese.
• Cover and bake 30 to 35 minutes or until heated through and cheese is melted.

VEGETARIAN BEAN AND RICE BURRITO

Steps:

• Gather the ingredients.
• In a large microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.
• In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute.
• Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.
• Spoon the cilantro-lime rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.
• Wrap the burritos : Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.
• Cut in half, and serve immediately.

VEGGIE BROWN RICE WRAPS

Steps:

• In a large cast-iron or other heavy skillet, saute red pepper and mushrooms in oil until tender. Add garlic; cook 1 minute. Add the rice, beans, corn, green onions, cumin, pepper and salt. Cook and stir until heated through, 4-6 minutes. , Spoon 3/4 cup onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; serve immediately.

RICE AND BEANS WRAPS

Steps:

• Cook rice. Bring 2 cups water and 1 cup rice to boil on stove top in a 2 quart sauce pan. Allow to boil 5 minutes. Reduce heat to simmer. Cover and simmer till all liquid is absorbed. Check on it after 30 minutes of cooking. If water is not yet absorbed, continue to cook. Check every 10 minutes to see progress until all water is absorbed.
• Combine picante sauce and black beans with with cooked rice.
• Spoon 1/3 Cup of the rice mixture into the center of a flour tortillia.
• Top with about 3 Tbs. shredded cheese.
• Wrap burrito-style.
• Wrap in foil.
• Repeat until all of the rice and beans mixture is used.
• Place wraps in a 300F oven to keep warm until time to serve.
• Serve with warm tortillia chips.

BUTTERNUT SQUASH AND WILD RICE VEGAN BURRITO WRAP

Steps:

• Preheat oven to 425 degrees Fahrenheit. Peel and cut butternut squash into cubes. (I watched this youtube video tutorial on how to cut squash.)
• Place cut squash in a mixing bowl and add a drizzle of vegetable broth, pinch of salt and dash of pepper. Mix evenly and place in a baking sheet. (You want to make sure that all the little cubes are nice and wet from the broth!) Roast for 40 to 50 minutes until soft and tender. About halfway through (within 20 to 25 minutes) I sprinkled the squash again with more veggie broth.
• While squash is roasting - prepare wild rice in your preferred method. I used a rice cooker by placing 1 cup of rice with 2 cups of vegetable broth ( you can also use water) and letting the cooker do the rest. If you do not have a rice cooker, there are other methods you can use such as cooking the rice on stove top. The rice bag will usually have cooking instructions.
• In a saucepan over medium heat, add 1/2 cup of vegetable broth, chopped onion, minced garlic and sliced red bell peppers and cook until soft and tender. Add spices and herbs at this point (cumin and cayenne powder, salt and pepper). Feel free to experiment and add your own.
• Once most of the vegetable broth has evaporated from saucepan go ahead and add black beans (if using canned beans make sure to drain), wild rice and butternut squash cubes to the saucepan and stir until evenly mixed.
• Now it is time to stuff the tortillas or raw wraps - Add black bean stuffing to tortillas and add your favorite toppings. I used mixed greens, tomatoes, avocados, and jalapenos.
• Drizzle on some hot sauce or your favorite vegan sauce (we used this delicious cilantro-cashew vegan sauce) and fold into a burrito and serve. If your burrito folding skills are not the best (mine aren't) you can always fold it in half and insert a toothpick to hold it all together.

CRISPY BLACK BEAN AND RICE BURRITOS

Steps:

• Heat a large skillet to medium heat, add the bell peppers, onion, beans, corn, cilantro, butter, juice of the lime, and spices, saute for 2-4 minutes on high. Remove from heat and set aside.
• To make the wraps, Lay tortilla flat on plate or counter, add 1/4 cup of the bean mixture, 2 tablespoons rice, 2-3 tablespoons cheese. Be sure to leave about 2-3 inches from the corners. Wrap burrito by folding over the edges. Continue this for all 8 burritos.
• After the burritos are wrapped heat a large skillet or pan, add 1 teaspoon oil, place the burritos on the skillet for 1-2 minutes on each side until they are golden and crispy. For the "ridges" use a griddle that has the ridged lines.
• Serve warm with sour cream or salsa.

VEGETARIAN CORN, BEAN AND RICE WRAPS

Steps:

• Cook brown rice as package directs. For extra flavor, add a tablespoon of vegetarian bouillon--it makes it really tasty.
• As brown rice is cooking, sauté the onion in a tablespoon of extra virgin olive oil. Once onion is softened and browned a bit, add drained and rinsed beans and corn. Turn off heat.
• Once rice is done, add to the corn and beans. Mix well. Then mix in 1 to 2 (depending on taste) cans of tomato sauce.
• Cook until hot.
• **Note: Taco seasoning can be substituted instead of tomato sauce**.
• Serve in tortillas with salsa if desired.

BLACK BEAN AND RICE BURRITOS

Steps:

• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.
• Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.
• Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.