Chili Bean Wrap

Name: Chili Bean Wrap
Prep time: 30 min
Cook time: 11 min
Total time: 41 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon oil; 1 large onion, chopped; 3 garlic cloves, minced; 2 teaspoons ground cumin; 1 (15 ounce) can black beans, drained and rinsed; 2 canned chipotle chiles, chopped; 1 teaspoon adobo sauce, from the canned chiles; 1/4-1/2 teaspoon salt; 4 large burrito-size flour tortillas, warmed; 1/3 cup sour cream; 2 cups cooked rice; 1/2 cup salsa; 1/4 cup cilantro leaf

Submitted by ratherbeswimmin

"A spicy, hearty vegetarian wrap that is a nice way to use left-over rice."

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Ready In:: 41mins
Ingredients:: 13
Serves:: 4

ingredients

1 tablespoon oil
1 large onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1 (15 ounce) can black beans, drained and rinsed
2 canned chipotle chiles, chopped
1 teaspoon adobo sauce, from the canned chiles
¹⁄₄ - ¹⁄₂ teaspoon salt
4 large burrito-size flour tortillas, warmed
¹⁄₃ cup sour cream
2 cups cooked rice
¹⁄₂ cup salsa
¹⁄₄ cup cilantro leaf

directions

Add oil to a skillet, heat over medium heat.
Add onion and cook, while stirring occasionally, about 5 minutes or until translucent.
Add in the garlic and cumin, stir and cook about 1 minute.
Add in the black beans, chipotles, adobo sauce, and salt; stir to combine.
Simmer about 5 minutes or until heated through (mixture appears dry).
Spread a warmed tortilla with 1 1/2 tablespoon sour cream.
Place 1/2 cup rice in a horizontal strip about one-third of the way up from the bottom edge of the tortilla. Top with one-fourth of the bean mixture, salsa, and cilantro leaves.
Fold in the two sides of the tortilla and roll tortilla away from you (burrito-style).
Repeat with remaining ingredients.