CASAMIENTO WRAPS
Once the cooked rice and beans are in the refrigerator, this dish comes together in 5 minutes. The "refried" red bean recipe below makes enough for about 16 servings. The vegetable brown rice instructions makes enough for about 8 servings.
Provided by Foodie Goes Healthy
Categories Entree
Time 1h40m
Number Of Ingredients 17
Steps:
- Sort the beans to remove little rocks and damaged beans. Rinse to remove mud.
- Place a large pot on the stove and stir in water, salt, beans, garlic and 1 onion cut into quarters. Turn the flame on high, leave uncovered and bring to a boil. Then, reduce the flame to medium low, stir, and let simmer.
- Stir occasionally and leave uncovered for most of the cooking time. Monitor the beans for enough water and doneness. Cook until the beans are tender. The cooking time varies from bag to bag and takes from one to two hours. The beans are not ready if they are white inside and have a sandy texture. Taste several beans in the pot for doneness, sometimes some beans are cooked and some are not. When the beans are done, you want about one cup of cooking liquid left in the pot. If most of the water cooks out before the beans are soft, add an additional 1 cup of hot water as needed. Once much of the water has cooked out, finish cooking with the lid ajar to keep the beans moist.
- In a sauté pan on medium low heat, sauté 1/2 of a chopped onion in 1 tablespoon oil until the onion turns light brown and caramelizes.
- Once the beans are tender, purée them with the remaining cooking liquid (about 1 cup) and the caramelized onions. Use an immersion blender in the pot or a regular blender.
- Then add 1 teaspoon more oil to the sauté pan and lightly re-fry the puréed beans. Start with the flame on medium and stir frequently to prevent the beans from sticking. Once the beans start swelling and boiling, reduce the flame to medium low. Continue cooking and stirring for about 20 minutes or until the beans are a consistency that is not too watery and not too dry. The consistency is similar to mashed potatoes.
- In a medium-sized pot heat the olive oil. Add the chopped vegetables, and sauté on medium low heat until tender.
- Add a small amount of the broth and purée the vegetables using an immersion blender in the pot, or use a regular blender.
- Have the pureed vegetables in the pot, and add the rice, the rest of the broth, and salt. Stir, then bring to a boil using high heat. Then reduce the flame to low, cover and cook for the time recommended on the rice package, usually about 40 minutes. Cook rice until just done and each grain has a slight firmness to it. Do not over cook.
- In a bowl stir together some refried red beans and vegetable brown rice with a 50-50 ratio.
- Place a tortilla on a microwaveable plate. Add the rice and beans mixture on top. Also add any toppings that need heating like corn, cheese, chicken, sautéed vegetables, etc. Microwave until warm, about 1 minute.
- Add on any cold toppings like cilantro, lettuce, avocado, salsa, and a squeeze of lime.
- Fold up the wrap and enjoy.
Nutrition Facts : Calories 514 kcal, Carbohydrate 90 g, Protein 23 g, Fat 6 g, SaturatedFat 1 g, Sodium 421 mg, Fiber 13 g, Sugar 3 g, ServingSize 1 serving
RICE AND BEANS WRAPS
This is a favorite in our family. It's super easy to make. It's healthy. AND it travels well when you have to fit a meal into a night of sports or other kids' activities. We wrap these in foil, individually. Warm in the oven at 300F, then put into a small cooler (no ice, of course) to keep hot until ready to eat. Stow along a bag of tortillia chips too!!!
Provided by Vals Home
Categories One Dish Meal
Time 50m
Yield 8-10 wraps
Number Of Ingredients 6
Steps:
- Cook rice. Bring 2 cups water and 1 cup rice to boil on stove top in a 2 quart sauce pan. Allow to boil 5 minutes. Reduce heat to simmer. Cover and simmer till all liquid is absorbed. Check on it after 30 minutes of cooking. If water is not yet absorbed, continue to cook. Check every 10 minutes to see progress until all water is absorbed.
- Combine picante sauce and black beans with with cooked rice.
- Spoon 1/3 Cup of the rice mixture into the center of a flour tortillia.
- Top with about 3 Tbs. shredded cheese.
- Wrap burrito-style.
- Wrap in foil.
- Repeat until all of the rice and beans mixture is used.
- Place wraps in a 300F oven to keep warm until time to serve.
- Serve with warm tortillia chips.
BEAN AND VEGGIE WRAPS
Black beans, mushrooms, spinach leaves and Cheddar cheese find themselves tasty and nutrient-rich partners in this quick wrap sandwich.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat tortillas as directed on package.
- Meanwhile, spray 10-inch skillet with cooking spray; heat over medium heat. Cook mushrooms and onion in skillet about 4 minutes, stirring frequently, until onion is crisp-tender. Stir in beans; heat through. Stir in spinach; remove from heat.
- Divide bean mixture among tortillas. Sprinkle with cheese. Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
Nutrition Facts : Calories 280, Carbohydrate 57 g, Cholesterol 0 mg, Fiber 10 g, Protein 18 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 730 mg
RICE & BEAN ENCHILADAS
Filling and great value for money, try these Mexican-inspired vegetarian wraps for a speedy and spicy supper
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Heat the rice following the pack instructions, then stir in the Cajun seasoning and most of the spring onions.
- Heat oven to 200C/180C fan/gas 6. Spread the tortillas with the refried beans, then top with rice. Spread half the salsa on the base of a baking dish. Roll up the wraps, arrange on top of the salsa, dot over half the yogurt and sprinkle over the cheese. Cook for 30 mins until golden and bubbling. Serve sprinkled with the rest of the spring onions, with the remaining yogurt and salsa on the side.
Nutrition Facts : Calories 634 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 4.81 milligram of sodium
VEGETARIAN CORN, BEAN AND RICE WRAPS
I decided to stop eating meat and I was looking through the pantry and decided to throw this stuff together--it's really tasty and healthy.
Provided by Jadore Dior
Categories Lunch/Snacks
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Cook brown rice as package directs. For extra flavor, add a tablespoon of vegetarian bouillon--it makes it really tasty.
- As brown rice is cooking, sauté the onion in a tablespoon of extra virgin olive oil. Once onion is softened and browned a bit, add drained and rinsed beans and corn. Turn off heat.
- Once rice is done, add to the corn and beans. Mix well. Then mix in 1 to 2 (depending on taste) cans of tomato sauce.
- Cook until hot.
- **Note: Taco seasoning can be substituted instead of tomato sauce**.
- Serve in tortillas with salsa if desired.
Nutrition Facts : Calories 384.6, Fat 6, SaturatedFat 0.9, Sodium 619.1, Carbohydrate 73.8, Fiber 15.1, Sugar 9.1, Protein 15.8
BEANS, RICE & CHEESE BURRITOS RECIPE BY TASTY
Here's what you need: flour tortillas, refried bean, spanish rice, shredded mexican cheese blend
Provided by Claire Nolan
Categories Dinner
Yield 6 burritos
Number Of Ingredients 4
Steps:
- Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice and cheese.
- Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
- To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
- Enjoy!
Nutrition Facts : Calories 318 calories, Carbohydrate 43 grams, Fat 10 grams, Fiber 3 grams, Protein 12 grams, Sugar 1 gram
VEGGIE BROWN RICE WRAPS
Salsa gives a bit of zip to the brown rice and bean filling in the meatless tortilla wraps Lisa Sullivan shares from St. Marys, Ohio.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large cast-iron or other heavy skillet, saute red pepper and mushrooms in oil until tender. Add garlic; cook 1 minute. Add the rice, beans, corn, green onions, cumin, pepper and salt. Cook and stir until heated through, 4-6 minutes. , Spoon 3/4 cup onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; serve immediately.
Nutrition Facts : Calories 377 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 675mg sodium, Carbohydrate 62g carbohydrate (4g sugars, Fiber 7g fiber), Protein 15g protein.
QUICK BEAN AND RICE BURRITOS
These hearty and zippy burritos can be whipped up in a jiffy. -Kimberly Hardison, Maitland, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes. , Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes., Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.
Nutrition Facts : Calories 290 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 504mg sodium, Carbohydrate 49g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein.
BLACK BEAN AND RICE BURRITOS
An easy and expandable burrito base. Add bacon, avocado, pico de gallo, or whatever you wish. Sprinkle each burrito with Cheddar and Monterey Jack cheeses, lettuce, and sour cream. Wrap, eat, and be happy.
Provided by Bobikel
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.
- Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.
- Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.
Nutrition Facts : Calories 428.2 calories, Carbohydrate 72.5 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 7.9 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 894.9 mg, Sugar 3.3 g
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