| 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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