Mexican · Lunch
Black Bean Rice Wrap
A Tex-Mex wrap built around seasoned black beans and cooked rice, warmed in a flour tortilla with sautéed onion, bell pepper, corn, melted Monterey Jack, and a squeeze of lime. Cumin and chili powder season the bean mixture, while salsa and cilantro add brightness.
$3
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
582Calories
21.2gProtein
18.4gFat
81.8gCarbs
9.2gSugar
14.8gFiber
1224mgSodium
27mgChol
7.1gSat Fat
1050mgPotassium
288mgCalcium
4.9mgIron
0.3mcgVitamin B12
41mgVitamin C
vegetarian
low-cholesterol
high-fiber
spice-route
hidden-gems
quick-lunch
vegan
Instructions
1
Prep
Slice onion and bell pepper thinly; drain beans; measure rice, corn, salsa, and cheese.
2
Sauté
Heat oil in a small skillet over medium heat and cook onion and bell pepper for 4 minutes, stirring occasionally, until onion is translucent and pepper softens at the edges.
3
Simmer
Add black beans, corn, cumin, chili powder, and salt to the skillet; cook over medium-low heat for 3 minutes, stirring, until heated through and lightly coated in spice.
4
Plate
Warm tortilla in a dry pan over medium heat for 20 seconds per side until pliable, lay flat, spread rice down center, spoon bean mixture on top, scatter cheese, salsa, cilantro, and lime juice, fold sides in and roll tightly into a sealed cylinder, slice diagonally and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, about 1 cup cooked black beans
- 2/3 cup110g cooked white rice
- 22 flour tortilla, 10-inch (about 55g)
- 11 onion (about 30g)
- 11 bell pepper (about 35g)
- 4 tbsp40g corn kernels
- 2 oz56g monterey jack cheese
- 4 tbsp60g tomato salsa
- 2 tsp2 tsp lime juice
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp salt
- 2 tsp10ml olive oil
