I'm not usually a big fan of rice and beans or corn but I loved these!
Ingredients
1 cup cooked rice
1 cup cooked meat (chicken, beef, taco-seasoned ground beef, whatever)
1 can black beans, rinsed and drained
1 can sweet corn, rinsed and drained
1/2 can diced tomatoes (moderately drained)
1/4 cup fresh cilantro, chopped
1/2 T chili powder
1 tsp ground cumin
1/2 tsp garlic salt
2 cups shredded cheese
Sour cream
8 burrito-sized tortillas
Directions
1. Mix rice together with chili powder, cumin, and garlic salt. Add remaining ingredients except for cheese and sour cream. Mix well.
2. Sprinkle cheese over tortillas, put a few dollops of sour cream on top of the cheese, then arrange rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving ends open, and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
3. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. (I sprinkled a little more cheese on top and covered the pan to melt the cheese.) Cooking them seam-side down first helps seal the long edge so they don't fall apart. Serve warm. Yields 8 wraps or burritos.
