Crispy Southwest Wraps

From Brian and Sarah Matthews

Makes 6 wraps

1 cup cooked brown rice (warm or at room temperature)

1 can black beans, rinsed and drained

1 green onion, finely sliced

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of one lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

1-2 cups shredded cheddar cheese

6 medium tortillas

Mix rice together with chili powder, cumin and garlic salt.  Add remaining ingredients except for cheese.  Sprinkle cheese over tortillas, leaving 1/2 inch border around edges, then arrange rice mixture down the center of each tortilla.  Roll stuffed tortillas leaving edges open.  Spray the tortillas with cooking spray or brush w/ olive oil.  Heat a large non-stick skillet over medium heat for one minute.  Arrange two wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side.  

Serve with salsa, guacamole, and sour cream.  

Sarah's note

My very favorite meal right now! I find that I like when the whole thing is crispy, so I let them cook on all four sides- takes a little longer but it's worth it.