Mexican Vegetarian Wrap (Dairy)

Ingredients 1 15 1/2-ounce can black beans, drained 1/2 cup chopped and seeded red bell pepper 1/2 cup chopped and seeded yellow bell pepper 3/4 cup cooked white rice, warm 1/4 cup chopped fresh cilantro 1/4 cup picante sauce 1 tablespoon catsup 1/2 teaspoon ground cumin 1/2 cup grated Monterey jack cheese 2 10- or 11-inch flour tortillas

Instructions

Heat the beans in a large saucepan over medium heat. Stir in the peppers, rice, cilantro, picante sauce, catsup and cumin; cook until warm, 2 to 3 minutes.  Divide the bean mixture between the tortillas and top with the cheese. Wrap by folding the sides towards the center, folding the bottom towards the center and continuing to roll. 

Serving Size

Makes 2 servings. This recipe can be doubled or tripled.

Notes

This wrap is like a burrito, filled with savory black beans, crunchy peppers, rice and Mexican seasonings. Fresh Cilantro, as well as basil, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water. Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the alternate procedure listed below in "Special Instructions".

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About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .