_looking Ahead South Of The Border Wraps Food

_LOOKING AHEAD- SOUTH OF THE BORDER WRAPS

_Looking Ahead- South Of The Border Wraps image

Number Of Ingredients 2

Ingredients

Minestrone Soup
Barbecued Beef

Steps:

Cook a roast in a crock pot for 7-8 hours until meat shreds easily with a fork. Freeze juices in freezer container for Minestrone Soup, Week 16. Use in place of waler. Shred roast with a fork. Use for South of the Border Wraps and Barbecued Beef, Week 15. Prepare as directed and freeze in freezer bag.

EASY SOUTH OF THE BORDER WRAPS

Easy South of the Border Wraps image

The idea came from ... Taco Bell, rice and beans in a tortilla. Friends were coming over and we wanted Mexican so I decided I could probably make it cheaper than taco bell. Bought some cheese and sour cream and presto. Well, mine is a bit different but it turned out really good. It was the start of my clean out the pantry, fridge, and freezer couple of weeks so this was a perfect dish for that. Now, I added 1 very small diced chicken breast to the mix for 4 of the wraps, and the other 4 wraps were just the beans and rice - but either way, they were great. One pan ... just heat - wrap - and serve. Canned beans, frozen or canned corn, leftover white rice (if you don't have left over 1 bag of the "Boil-in-Bag rice" is about the right amount, or just make a quick cup of rice). A jar of chunky salsa (use your favorite brand), shredded Mexican cheese, and just a few fresh vegetables. Besides, you can really get creative with this dish and add jalapenos, cumin or other spices, onion, olives, different beans, roasted peppers, or green chilies, etc. Just have some fun with it. As far as the chicken goes, 1 leftover cooked chicken breast diced, or 1 cup rotisserie chicken works great; or how about pork or even shrimp. Garnish with some sour cream and serve with a corn chowder or even a spicy tomato soup on the side.

Provided by SarasotaCook

Categories Rice

Time 20m

Yield 8 Tortillas, 4-8 serving(s)

Number Of Ingredients 19

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 (white or yellow rice)
1/2 cup green pepper, fine chopped
4 scallions, diced fine (white 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 (pork or shrimp would work just as well)
olive
beans (garbanzo, kidney, butter, etc)
jalapeno, minced fine
sour cream

Steps:

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.
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.
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.
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.
Serve -- Garnish with sour cream on the side; and serve along side a nice bowl or soup or a salad.

Nutrition Facts : Calories 810.5, Fat 29.4, SaturatedFat 14.8, Cholesterol 95.5, Sodium 1554.4, Carbohydrate 95.8, Fiber 16.3, Sugar 8.5, Protein 43.3

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