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Spicy Rice and Black Bean Wrap

Wrap up supper in minutes with this fast and flavourful Mexican-style filling featuring the goodness of rice and black beans.

2 cups cooked medium or short grain U.S. rice 500 mL
1 cup cooked black beans 250 mL
1 cup chopped tomato 250 mL
1 can (4.5 oz/127 mL) green chilies 1
1 to 2 tbsp vegetable oil 15 to 25 mL
1 tbsp lime juice 15 mL
2 tsp chili powder 10 mL
1 tsp ground cumin 5 mL
Salt
6 flour tortillas 6
3/4 cup prepared guacamole 175 mL
3/4 cup Shredded lettuce 175 mL
Shredded Cheddar or Monterey Jack cheese, optional

In large bowl, combine rice, beans, tomato and chilies. Whisk together oil, lime juice, chili powder, cumin and salt; stir into rice mixture. Spread about 2 tbsp (30 mL) guacamole on each tortilla. Divide rice mixture evenly among tortillas. Top with lettuce and cheese, if using. Roll up; slice in half to serve.

Makes 6 servings.

Source www.riceinfo.com
Gluten Free Modification Recipe
*Use GF tortillas and check guacamole for gluten.

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