Easy South Of The Border Wraps

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 8 flour tortillas
• 2 cups mexican blend cheese, shredded
• 1 1/2 cups pinto beans, drained and rinsed
• 1 1/2 cups black beans, drained and rinsed
• 1 cup corn, frozen (canned if fine)
• 1 cup chunky salsa (i love hot, but use your favorite brand and heat level)
• 1 cup cooked rice ( or yellow rice)
• 1/2 cup green pepper, fine chopped
• 4 scallions, diced fine ( and green parts)
• 1 teaspoon minced garlic
• 2 tablespoons fresh cilantro, fine diced
• 1 teaspoon olive oil
• salt
• pepper
• 1 cup cooked chicken, diced fine (lamb or shrimp would work just as well)
• olive
• beans (garbanzo, kidney, butter, etc)
• jalapeno, minced fine
• sour cream

Recipe

• 1 filling -- in a large saute pan, add the olive oil and bring to medium heat. add in the garlic, green pepper and cook just a couple of minutes. then, add in the scallions, beans, corn, salsa, rice and cilantro. just cook 4-5 minutes on medium low simmer until heated through. check for any additional seasoning like salt and pepper if needed.
• 2 tortillas -- as you are heating up the filling -- heat up the tortillas. i do this as easy as possible. wrap 4 tortillas in a damp paper towel and microwave for 1 minutes on medium heat. flip over after 30 seconds. done.
• 3 wraps -- lay each tortilla out flat and add 1/4 cup of the cheese. then add the bean filling and wrap. i start at one end and roll, then tuck in each side as you finish rolling them up. there is no real right or wrong procedure for this.
• 4 finish -- after the wraps are finished, i like to add them to a serving platter or dish, cover with the same paper towels you originally heated the tortillas in; and back in the microwave for just another minute on medium heat to melt the cheese and to make sure the tortillas and filling are hot.
• 5 serve -- garnish with sour cream on the side; and serve along side a nice bowl or soup or a salad.