Bean and Rice Veggie Wraps

This is a recipe that started out as "black bean and rice burritos", and has grown over time. It's good for you, easy to make, and surprisingly filling! Also, it doesn't cost too much to make, but makes quite a bit. If you have left overs, they store well in an airtight container in the fridge. You can even pre-wrap them before you put them in the fridge. They're pretty good hot or cold, but I prefer mine warm.

* 1/2 cup uncooked brown rice
* Oil of your choice
* 1 clove of garlic, finely minced
* 1 green chili pepper, finely chopped
* 1 can black beans
* 1/2 can pinto beans
* 1/4 can whole kernel corn
* 1 tomato, diced
* 1/4 cup shredded pepper jack cheese
* 4 T salsa of your choice (Or to taste)
* Hot sauce of your choice, to taste (This is optional, but I like my food spicey)
* Salt and Pepper to taste
* Flour tortillas

1. Cook brown rice according to instructions on the package.

2. While rice is cooking, prepare your other ingredients. First, mince your garlic clove, and chop up your chili pepper. Put a bit of oil in a frying pan over low-medium heat, and throw in the garlic and chili. Keep these moving with a spatula, or your garlic may burn. (This step is actually optional. You can just throw in the chili raw, but I prefer mine to be softer. Cooking also takes out a bit of the heat if you're not into spicey) Cook until the chili is as soft as you like it.

2. Pour black beans and pinto beans in a colander over the sink, and rinse. Once rinsed, put beans in a large bowl and add the chili and garlic to the bowl.

3. Drain corn and add to the bowl.

4. Chop tomatoes, and add to the bowl.

5. Shred cheese, add to the bowl.

6.Once your rice is done cooking, add this to the bowl while it's still warm. Mix everything together.

7. Add salsa, salt, pepper, and hot sauce. Mix, and add more of these last ingredients to taste if needed.

8. Spoon mixture into tortillas, and wrap burrito style.

This makes around 6 wraps, depending on how full you like your wraps to be. Enjoy!