Sunday, July 01, 2007

Black Bean Wraps

Truly travel-friendly.. all you need is a can opener, cheese and tortilla. If you can't tell, I've been excited about wraps ever since I discovered teff tortillas (La Tortilla Factory)-- they actually hold together and taste great warm. Heat these up for a hot lunch or quick snack. I loved the black beans/cumin combo.

Serves 3
15 minutes
-can opener
-medium saucepan or pot (-OR- just a bowl if mixing cold)
Quick and simple

1 (15 oz) can Bush Black Beans
3/4th of one (15 oz) can DelMonte whole kernel corn
1/2 to 1 tsp. ground cumin
[1 tsp. chives-- optional]
3 GF tortillas (rice or corn or teff)
Enough cheese for topping-- cheddar or mozzarella

1. Open and drain the can of black beans. Rinse beans several times with cold water before placing in the saucepan.
2. Open and drain the can of corn. Pour 3/4th of the corn into the saucepan with the beans-- I think the whole can of corn would overbalance the beans.
3. Heat beans and corn over medium-low heat. Stir in ground cumin and washed, diced chives. Don't let the beans burn to the bottom of the pan; these don't need more than 10 minutes of heating.
4. Heat up GF tortillas until they are pliable; microwave will work: 20 seconds on 'high'. Fill with hot beans and corn. Sprinkle with cheese of choice. Roll up and eat warm or cold**.

** These freeze really well... make a couple wraps in advance, then roll up finished product in tin foil. Take frozen wraps with you on a trip and eat chilled when they finally defrost. I've had these keep cold for ~5 hours before when I covered the tin foil in a towel (or newspaper) to reduce the heat transfer.

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