Spanish Tortillas with Black Beans and Rice

Chili-spiced black bean and rice wrapped in flour or whole wheat tortillas.

Recipe Ingredients:

1 (16-ounce) can black beans drained and rinsed (2 cups cooked)
2 cloves garlic, minced
1 onion, chopped
1/2 cup water
1/2 teaspoon chili powder, or to taste
1/4 teaspoon allspice
Ground black pepper to taste
4 (8 to 10-inch) flour or whole wheat tortillas
1/2 cup white or brown rice, cooked
Salsa for accompaniment

Cooking Directions:

1. Coat a medium-size, nonstick pan with cooking spray. Sauté garlic and onion until lightly browned and softened. Add beans, water, chili-powder, allspice, and pepper. Heat until hot and most of the water has been absorbed.
2. Heat tortillas in oven or on burner.
3. Put rice in each tortilla, then spoon in beans, and roll each tortilla up. Serve with salsa.

Makes 4 servings

Recipe provided courtesy Michigan Bean Commission.