Pinto Bean Wraps – Leslie Probert Campus Ed 2007 Handout #26
1 T. oil
¼ t. dried, minced garlic
1 c. uncooked long grain rice
1 ¾ c. soaked and cooked dry beans OR
1 ½ c. water (15 oz. can pinto beans—drained & rinsed)
¼ t. cumin
½ c. salsa
1 (8 oz.) can tomato sauce
1 (4 oz.) can diced green Chiles Optional: grated cheese or cheese spread, lettuce, tomatoes, sour cream, etc.
In a saucepan, lightly brown rice in oil on medium-high heat. Add next 6 ingredients and simmer, covered 20 minutes until liquid is absorbed. Add pinto beans and salsa to hot rice. Spread warmed tortillas with cheese or cheese spread and fill with pinto bean mixture. Top with lettuce, tomatoes and sour cream, if available. Fills 10 tortillas.
1 T. oil
¼ t. dried, minced garlic
1 c. uncooked long grain rice
1 ¾ c. soaked and cooked dry beans OR
1 ½ c. water (15 oz. can pinto beans—drained & rinsed)
¼ t. cumin
½ c. salsa
1 (8 oz.) can tomato sauce
1 (4 oz.) can diced green Chiles Optional: grated cheese or cheese spread, lettuce, tomatoes, sour cream, etc.
In a saucepan, lightly brown rice in oil on medium-high heat. Add next 6 ingredients and simmer, covered 20 minutes until liquid is absorbed. Add pinto beans and salsa to hot rice. Spread warmed tortillas with cheese or cheese spread and fill with pinto bean mixture. Top with lettuce, tomatoes and sour cream, if available. Fills 10 tortillas.
