Spanish Tortillas with Black Beans and Rice
Chili-spiced black bean and rice wrapped in flour or whole wheat tortillas.
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
- 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.
- Heat tortillas in oven or on burner.
- 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.