Tomato Rice Tortillas with Black Beans and Corn
Whole grain flour Tortillas
- A handful of leafy green spring mix (arugula, baby lettuce, baby spinach, radicchio)
- 3 Roma tomatoes
- 1 cup water
- 2 cups brown jasmine rice
- ¼ cup water
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon Himalayan/sea salt
Beans and Corn
- 1 cup cooked/canned black beans
- ¼ cup frozen corn
- 1 teaspoon extra light olive oil
- 1 teaspoon balsamic vinegar
- ½ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- A few sprinkles Himalayan/sea salt (if black beans contain no sodium, add ¼ teaspoon)
- A few sprinkles Italian herbs
- 2 sundried tomatoes in olive oil
- 1 sprig parsley
- To make the Rice: Chop the Roma tomatoes in three or four pieces and put it in a high speed blender along with the cup of water. Blend until it’s completely smooth and thick, then pour it over the brown jasmine rice in a small saucepan.
- Let it soak for about an hour, then stir it around, and add the ¼ cup water, olive oil, paprika, garlic powder, onion powder and salt. Stir some more until everything is even.
- Bring the saucepan of rice to boil, which can take 3-5 minutes.
- Turn the heat down to medium low (3-4) and simmer for about 35-38 minutes, be sure to stir every 15 minutes so the bottom doesn’t burn.
- To make the beans and corn: Be sure to rinse and drain the beans well. Add the beans, frozen corn and olive oil in the frying pan and turn the heat to medium high (5-6). Let it warm up for about a minute, then add the vinegar, cumin, cayenne pepper, salt and Italian herbs. Let it cook for about 6-8 minutes, while you continuously stir it.
- Meanwhile, dice the parsley and sundried tomato very finely.
- After the beans and corn has been cooking a little while and a lot of the liquid is gone, turn the heat to low (2) and add the parsley and sundried tomato. Stir for a final minute or two, then turn the heat off. Spoon the mixture into a bowl and set aside while you wait for the rice.
- To assemble: Lay the tortilla wrap on a flat surface like a wooden cutting board. Add a few green leaves in the middle, then add a few spoonfuls of rice and top it with some beans and corn.
- Carefully wrap it up and if possible, turn it around and cut in the middle.
- You can also eat the rice and beans on its own.
Source Recipe HERE