Tomato Rice Tortillas with Black Beans and Corn

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This is like, two dishes in one, because you can eat them in two different ways, which will give you different tastes. Firstly , that is to wrap it in a tortilla. Secondly, you can eat the rice and beans next to each other the way it is. I personally love eating the rice and beans without the wrap, but it’s up to you what you prefer.

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So yes, I kind of bought too much tomatoes last week and this was an excellent way to use it!

I never cooked rice with tomatoes before but it really turned out amazing, it gave the rice an extra flavour. I think this could totally be a new thing, just cooking rice with different flavours!

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It’s funny but almost everywhere I see tortilla wraps, there’s beans and corn. It seems like black beans and corn go hand in hand like tomato and basil, so I had to put it here, haha. I really loved the sweetness it brought.

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Oh, if you’re using beans with no sodium, be sure to add more salt.

Be really careful when you’re rolling up the tortillas. I find that they’re so difficult that they break apart so easily. If you’re not carefully when you’re fliping them, they could all fall out one or both sides.

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Tomato Rice Tortillas with Black Beans and Corn

Whole grain flour Tortillas
A handful of leafy green spring mix (arugula, baby lettuce, baby spinach, radicchio)

Rice
3 Roma tomatoes
1 cup water
2 cups brown jasmine rice
1/4 cup water
1 tablespoon extra virgin olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon Himalayan/sea salt

Beans and Corn
1 cup cooked/canned black beans
1/4 cup frozen corn
1 teaspoon extra light olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
A few sprinkles Himalayan/sea salt (if black beans contain no sodium, add 1/4 teaspoon)
A few sprinkles Italian herbs
2 sundried tomatoes in olive oil
1 sprig parsley

To make the Rice: Chop the Roma tomatoes in three or four pieces and put it in a high speed blender along with the cup of water. Blend until it’s completely smooth and thick, then pour it over the brown jasmine rice in a small saucepan.

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Let it soak for about an hour, then stir it around, and add the 1/4 cup water, olive oil, paprika, garlic powder, onion powder and salt. Stir some more until everything is even.

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Bring the saucepan of rice to boil, which can take 3-5 minutes.

Turn the heat down to medium low (3-4) and simmer for about 35-38 minutes, be sure to stir every 15 minutes so the bottom doesn’t burn.

To make the beans and corn: Be sure to rinse and drain the beans well. Add the beans, frozen corn and olive oil in the frying pan and turn the heat to medium high (5-6). Let it warm up for about a minute, then add the vinegar, cumin, cayenne pepper, salt and Italian herbs. Let it cook for about 6-8 minutes, while you continuously stir it.

Meanwhile, dice the parsley and sundried tomato very finely.

After the beans and corn has been cooking a little while and a lot of the liquid is gone, turn the heat to low (2) and add the parsley and sundried tomato. Stir for a final minute or two, then turn the heat off. Spoon the mixture into a bowl and set aside while you wait for the rice.

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To assemble: Lay the tortilla wrap on a flat surface like a wooden cutting board. Add a few green leaves in the middle, then add a few spoonfuls of rice and top it with some beans and corn.

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Carefully wrap it up and if possible, turn it around and cut in the middle.

You can also eat the rice and beans on its own.

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Tomato Rice Tortillas with Black Beans and Corn
Serves: 4
 

Ingredients
Whole grain flour Tortillas
  • A handful of leafy green spring mix (arugula, baby lettuce, baby spinach, radicchio)
Rice
  • 3 Roma tomatoes
  • 1 cup water
  • 2 cups brown jasmine rice
  • ¼ cup water
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon Himalayan/sea salt
Beans and Corn
  • 1 cup cooked/canned black beans
  • ¼ cup frozen corn
  • 1 teaspoon extra light olive oil
  • 1 teaspoon balsamic vinegar
  • ½ teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • A few sprinkles Himalayan/sea salt (if black beans contain no sodium, add ¼ teaspoon)
  • A few sprinkles Italian herbs
  • 2 sundried tomatoes in olive oil
  • 1 sprig parsley

Instructions
  1. To make the Rice: Chop the Roma tomatoes in three or four pieces and put it in a high speed blender along with the cup of water. Blend until it’s completely smooth and thick, then pour it over the brown jasmine rice in a small saucepan.
  2. Let it soak for about an hour, then stir it around, and add the ¼ cup water, olive oil, paprika, garlic powder, onion powder and salt. Stir some more until everything is even.
  3. Bring the saucepan of rice to boil, which can take 3-5 minutes.
  4. Turn the heat down to medium low (3-4) and simmer for about 35-38 minutes, be sure to stir every 15 minutes so the bottom doesn’t burn.
  5. To make the beans and corn: Be sure to rinse and drain the beans well. Add the beans, frozen corn and olive oil in the frying pan and turn the heat to medium high (5-6). Let it warm up for about a minute, then add the vinegar, cumin, cayenne pepper, salt and Italian herbs. Let it cook for about 6-8 minutes, while you continuously stir it.
  6. Meanwhile, dice the parsley and sundried tomato very finely.
  7. After the beans and corn has been cooking a little while and a lot of the liquid is gone, turn the heat to low (2) and add the parsley and sundried tomato. Stir for a final minute or two, then turn the heat off. Spoon the mixture into a bowl and set aside while you wait for the rice.
  8. To assemble: Lay the tortilla wrap on a flat surface like a wooden cutting board. Add a few green leaves in the middle, then add a few spoonfuls of rice and top it with some beans and corn.
  9. Carefully wrap it up and if possible, turn it around and cut in the middle.
  10. You can also eat the rice and beans on its own.


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