Crispy Bean & Rice Folded Wrap
This Crispy Bean & Rice Folded Wrap is a super easy lunch or dinner. Filled with homemade Mexican rice, beans and veggies!
Ingredients
- 1 cup Mexican rice cooked
- 1 15-ounce can black beans drained and rinsed
- 2 tablespoons taco seasoning
- 4 large tortillas
- 1 large avocado or 2 small
- shredded lettuce
- pico de gallo
- oil for frying
- vegan ranch optional, recipe in notes
- hot sauce, lime wedges optional, for serving
Instructions
- Prepare the Mexican rice according to the instructions.*
- Meanwhile, add the beans, taco seasoning and a couple tablespoons of water to a skillet over medium heat. Cook until heated through and gently mash some of the beans.
- To assemble, lay a tortilla on a flat surface and use a knife to cut a slit from the center of the tortilla to the bottom.
- Starting in the bottom left corner and working clockwise, add a layer of beans, rice, shredded lettuce & avocado/pico. Following the same path, fold the bottom left corner up then around until you have all sides folded in. Repeat with remaining wraps.
- Heat a thin layer of oil in a skillet over medium heat. Place the wrap in the skillet and cook, flipping, until browned on both sides. Remove from the pan and repeat with remaining wraps. Serve hot with ranch, lime wedges & hot sauce.
Video
Notes
*The rice recipe will make more rice than you need. You can also sub pre-made rice from the store.
FOR VEGAN RANCH: combine 4 ounces non-dairy yogurt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 tablespoon dried chives, 1 tablespoon dried parsley, 1/2 diced jalapeño, 2 tablespoons chopped cilantro & 1 tablespoon apple cider vinegar in a bowl. Stir until combined and adjust seasonings as needed.
The nutrition info does not include the yogurt ranch or hot sauce.
Calories: 341kcal, Carbohydrates: 61g, Protein: 12g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Sodium: 1051mg, Potassium: 419mg, Fiber: 10g, Sugar: 4g, Iron: 4mg
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