Recipe: Southwestern Vegetarian Wrap
These wraps are full of beans, rice, and corn salsa for a filling meal.
Number of Servings: 78 wraps
- 1 #10 can drained black beans
- 1 #10 can drained pinto beans with liquid reserved
- 1 #10 can drained corn
- 1-gallon salsa
- 7 tablespoons grated or finely chopped Michigan garlic
- 2 tablespoons plus 1 teaspoon salt
- 13 cups brown rice
- 4 pounds 14 ounces shredded low fat cheese
- 78 whole wheat wraps
- 2 bunches chopped cilantro (optional)
Bring 6 quarts plus 2 cups water to a boil in a very large pot. Stir in rice, bring pot back to the boil, cover, reduce heat to very low, and cook 20 minutes. Turn off heat, let rice stand covered for 5 minutes, and then fluff.
Heat beans and corn on the stove. (Use some of the liquid the item was canned in or add a small amount of water to prevent beans and corn from scorching).
Combine rice with beans/corn mixture, salt, garlic, and salsa, and mix well. Taste. Add more salsa and spices as desired.
Place 1 cup of bean mixture in the center of the tortilla, add 1 ounce of cheese, cilantro (if using), and roll up the wrap, folding in the sides.Nutrition facts:Calories 503Sodium 1130mgTotal Fat 13.7gSaturated Fat 5.9gRecipe courtesy of Sandy Grady and Theresa Hafner, Denver Public Schools, and Colorado Farm to School.