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A chili-spiced black bean and rice mixture is wrapped in low-fat flour or whole wheat tortillas.

Spanish Tortillas with Black Beans and Rice

1 (16-ounce) can black beans rinsed and drained (2 cups cooked)
2 cloves garlic, minced
1 onion, chopped
1/2 cup water
1/2 teaspoon chili powder, or to taste
1/4 teaspoon allspice
pepper to taste
4 (9-inch) low-fat flour or whole wheat tortillas
1/2 cup white or brown rice, cooked
4 tablespoons salsa

  1. Coat a medium-size, nonstick pan with cooking spray. Sauté garlic and onion until lightly browned and softened. Add beans, water, chili-powder, allspice, and pepper. Heat until hot and most of the water has been absorbed.
  2. Heat tortillas in oven or on burner.
  3. Put rice in each tortilla, then spoon in beans, and roll each tortilla up. Serve with salsa.

Makes 4 servings

Recipe provided courtesy Michigan Bean Commission.

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