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Spicy Bean and Rice Wraps

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  • Prep 10 min
  • Total 10 min
  • Servings 6
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Enjoy this spicy bean and rice wrap that’s ready in 10 minutes – perfect for take away dinner.
Updated Sep 20, 2016
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Ingredients

  • 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

Steps

  • 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.

Nutrition

250 Calories, 3 1/2g Total Fat, 9g Protein, 49g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Wrap
Calories
250
Calories from Fat
30
Total Fat
3 1/2g
5%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
720mg
30%
Potassium
400mg
11%
Total Carbohydrate
49g
16%
Dietary Fiber
5g
18%
Sugars
2g
Protein
9g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
25%
25%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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