Puerto Rican Sunday Bean and Rice Wraps

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Eating healthy is hard, but it's a lot better when you can make healthy Hispanic food. If you're only feeding one or two, this is a great recipe to make on a Sunday afternoon so you can put a few wraps in the freezer for lunches too. Super simple:

Ingredients:
- 1 can black beans (seasoned or unseasoned)
- 2 cups of rice
- 8 corn tortillas (8")
- 1/4 cup cilantro (fresh ideally or dried)
- 1/2 cup Red or green salsa
- 1/2 cup yogurt (we're using cashew-milk yogurt right now)
- 1 cup shredded cheese (optional)
- Seasonings for beans (ideally sofrito)

Steps:

  1. Cook rice while preparing other ingredients
  2. Cook beans with plenty seasonings (we use sofrito, which makes it officially Puerto Rican)
  3. Wash cilantro and break into small pieces
  4. When rice is done transfer to bowl and mix in the cilantro
  5. Microwave tortillas wrapped in wet paper towel on high for 45 seconds
  6. Mix salsa with yogurt in a small bowl
  7. Lay tortillas flat on countertop
  8. Fill each tortilla with a small amount of rice
  9. Drizzle the rice liberally with the salsa-yogurt
  10. Add beans on top
  11. Sprinkle with shredded cheese (optional)
  12. Carefully roll the wrap up and seal with a piece of rice
  13. Enjoy with more salsa!
How to freeze: put one wrap in a sandwich sized plastic bag, will keep frozen for three months. Microwave to reheat.

Look for a special Puerto Rican sofrito recipe soon!


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