Spicy Bean and Rice Wraps

 

1

can (15 oz) spicy chili beans, undrained

3/4

cup uncooked instant rice

1/3

cup water

1

medium bell pepper (any color)

1

medium tomato

6

flour tortillas (8 inch), heated

• 1 In 10-inch nonstick skillet, mix beans, rice and water. Heat to boiling. Reduce heat to medium-low; cover and cook 5 to 8 minutes or until rice is tender. Meanwhile, chop bell pepper and tomato; set aside.
• 2 Spoon bean mixture evenly onto center of each warm tortilla. Top each evenly with bell pepper and tomato. To roll each, fold 1 end of tortilla up over filling; fold right and left sides over folded end, overlapping edges. Roll up tightly (if needed, secure with toothpick). Wrap each wrap securely with foil; take with you for an on-the-go dinner.