Ingredients:
2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, drained
2 teaspoons garlic powder
1 teaspoon ground cumin
1 cup cooked rice
12 (6 inch) flour tortillas, warmed
1 1/2 cup mozzerella cheese, grated
1 cup sour cream
1 cup chopped lettuce or sprouts
Directions:
In a large skillet, combine the beans, tomatoes, garlic powder and cumin; heat on medium for about 5 minutes, stirring occasionally. Stir in the rice.
Take off the heat,
Spoon about 1/3 cup full of the mixture off-center on each tortilla. Top with cheese and lettuce or sprouts. Fold sides and ends over filling and roll up. Serve with sour cream.
By Elisa Shine
Published: May 5, 2010
