Cheese, Rice and Black Bean Wrap
Wrap with cheese, rice and black beans from Spoonsparrow are simply the best when you want something uncomplicated!
Ingredients
- 125 g natural rice
- Salt
- 200 g black beans (drained weight; canned)
- 1 yellow bell pepper
- 1 beef tomato
- 1 Shallot
- 1 Garlic clove
- 1 tbsp Olive Oil
- Pepper
- 1 tsp paprika powder
- 1 tsp cumin powder
- Cayenne pepper
- chili flakes
- 10 g coriander (0.5 bunch)
- 4 whole wheat tortilla sheets
- 50 g cheddar cheese (1 piece)
Instructions
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1.
Cook rice in 2.5 times the amount of salted water according to package instructions until al dente.
-
2.
Drain beans, rinse and let dry. Wash pepper, halve it and remove seeds and white membranes. Slice into thin strips. Cut tomato into pieces. Peel shallot and garlic and finely dice them.
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3.
Heat olive oil in a pan. Add shallot and garlic and sauté for 2 minutes over medium heat. Add beans and pepper and cook briefly. Stir in tomato pieces, season with salt, pepper, paprika, cumin, cayenne and chili flakes. Wash coriander, shake dry and mix with the rice.
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4.
Warm tortilla sheets according to package instructions. Spread the bean-rice mixture on them, leaving a 1.5 cm border. Grate cheddar cheese over the mixture. Fold the opposite sides slightly inwards and roll up the wraps. Cut diagonally in half and wrap in parchment paper.
