This black bean wrap makes the perfect meal and it’s loaded with veggies, rice, and of course, protein packed black beans. My favourite part about this wrap are the black beans that are cooked with grape tomatoes, red onion, chili powder, cumin, and paprika, making them full of flavour. Enjoy!
Ingredients
2 cups water
1 tbsp extra virgin olive oil
Pinch of salt
1 cup uncooked arborio rice
1/2 tbsp extra virgin olive oil
1 garlic clove -finely grated
1 small red onion -diced
1 (540 ml) can black beans-drain the liquid and rinse
1 (283 g) container grape tomatoes -cut into quarters
1/4 cup water
1-2 tsp chili powder -depending on your taste
1 tsp cumin
1 tsp paprika
Dash of cayenne pepper
Salt and black pepper to taste
1 can of corn kernels -drain the liquid
Salt and black pepper to taste
Tortilla wraps
Baby spinach
Cherry tomatoes -cut in half
Directions
- Put the water in a medium pot and bring to a boil.
- Add the oil, salt, and rice. Mix well.
- Cover and reduce the heat to medium-low. Cook for 22-24 minutes.
- Remove from heat and fluff with a fork.
- As the rice cooks, cook the black beans.
- Put the oil in a pan and add in the garlic and red onion. Heat on medium.
- Cook for a few minutes and mix often.
- Add in the black beans, tomatoes, water, chili powder, cumin, paprika, cayenne pepper, salt, and black pepper. Mix often.
- Reduce the heat a little. There should only be a soft boil.
- Cook until the mixture thickens.
- When the black beans are almost done, cook the corn.
- Put the corn, salt, and black pepper into a small pot.
- Heat on medium-low and mix often.
- Line a tortilla wrap with some spinach and top with some black beans, rice, corn, and tomatoes.
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