Description
A nourishing, plant-based wrap filled with spiced beans, rice, vegetables, and creamy avocado, perfect for a balanced meal any time of day.
Ingredients
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1 cup uncooked brown rice
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1 tablespoon olive oil
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1 medium onion, diced
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3 cloves garlic, minced
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1 red bell pepper, diced
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1 cup corn kernels
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1 can (15 ounces / 425 g) black beans, drained and rinsed
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1 can (15 ounces / 425 g) pinto beans, drained and rinsed
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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½ teaspoon chili powder
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½ teaspoon ground coriander
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¾ teaspoon salt
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¼ teaspoon black pepper
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1 cup canned diced tomatoes, drained
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2 cups fresh spinach, chopped
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1 avocado, sliced
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Juice of 1 lime
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4 large whole wheat tortilla wraps
Instructions
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Cook the brown rice according to package instructions and set aside.
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Heat olive oil in a skillet and sauté the onion until soft.
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Add garlic, bell pepper, and corn; cook until tender.
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Stir in beans, spices, salt, and pepper.
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Add diced tomatoes and cooked rice; heat through.
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Fold in spinach until wilted and finish with lime juice.
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Warm tortillas, fill with the mixture, add avocado, and wrap tightly.
Notes
Store leftover filling in the refrigerator for up to four days or freeze for later use. Assemble wraps fresh for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes