Southwestern Steak, Black Beans and Rice Wraps

Published: August 27, 2008

Makes 8 wraps

2 tablespoons canola oil

1 tablespoon lemon juice

4 cups reserved black beans and rice

8 (10-inch) sun-dried tomato, spinach or flour tortillas

2 cups reserved cooked, sliced Southwestern steak

4 cups shredded lettuce

1 cup salsa

2 ripe medium avocados, peeled, seeded and diced

•In large bowl, combine canola oil and lemon juice. Add reserved black beans and rice and toss gently to blend. If desired, warm mixture in microwave on high 2-3 minutes.

•Working with 2 tortillas at a time, warm tortillas in microwave on high 15 seconds and place on cutting board. Spoon 1/2 cup of black beans and rice down center of each tortilla. Top each with 1/4 cup sliced steak, 1/2 cup lettuce, 2 tablespoons salsa and 1/4 cup avocado. Fold up bottom and wrap two sides over. Repeat.

•Tip: For lighter style wraps, use Bibb lettuce leaves in place of tortillas.

•Nutrition information per wrap: 530 calories, 20 g fat, 22 g protein, 64 g carbohydrate, 8 g dietary fiber, 25 mg cholesterol and 950 mg sodium.

•Sources: Certified Angus Beef, USA Rice Federation, Canolainfo and Electronic Color Editorial Services.

Comments