| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Bean, Rice, Main dish | 6 | Servings |
INGREDIENTS
| 1 | c | Chopped tomatoes |
| 2 | Chipotle chiles, seeded and minced | |
| 1/4 | c | Minced red onion |
| 1 | tb | Apple cider vinegar |
| 1 | tb | Minced parsley |
| 2 | tb | Minced cilantro |
| 1 | ts | Roasted cumin seeds |
| 1 1/2 | c | Cooked black beans |
| 1 | c | Cooked wild rice |
| 1 1/2 | ts | Salt |
| 6 | Blue corn tortillas, warmed |
INSTRUCTIONS
Combine tomatoes, chiles, onion, vinegar, herbs, and cumin in a bowl. In another bowl, toss beans, rice, and salt until mixed. Stir all but 1/2 cup of tomato mixture with beans and rice. Spoon bean, vegetable, and rice filling into each tortilla. Top wraps with remaining tomato mixture. Serve warm. Blue cornmeal tortillas more closely resemble piki bread, but yellow corn tortillas may be substituted here. Blue corn tortillas are available in many Latino and gourmet food shops across the country. Total calories per serving: 155 Fat: 1 gram Vegetarian Journal Mar./Apr. 1997 Posted to MM-Recipes Digest V4 #192 by Becky <jbowde19@idt.net> on Jul 25, 1997
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