Black Bean Wrap

I used to make this recipe in my gluten free, dairy free, sugar free days.  I’d swap out the wheat tortilla for a rice tortilla. Or not use any tortilla at all and just mound it on a bed of mixed greens on my plate.  I was careful to read salsa labels, as most have sugar in them. I’ve only found one brand without sugar, and I can’t remember the name, but the label has a windmill on it.  It’s more expensive than the other brands, but to my mind tastes better.

Black Bean Sweet Potato Wraps

1 ½ cups brown rice
½ cup wild rice
pinch sea salt
1 large sweet potato
3 cups cooked black beans
1 large avocado
salsa
mixed greens
tortillas

Cook rice in 4 cups boiling water for 45 minutes.

Peel, dice and cook yam in boiling water for 20 minutes. Mash.

Lay wrap on plate and put a small amount of rice in the middle, some black beans, some sweet potato, some mashed avocado, some salsa and some mixed greens. Fold in one end and wrap.

 

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