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Pinto Bean, Quinoa, and Wild Rice Wrap
http://leitesculinaria.com/76476/recipes-pinto-beans-quinoa-wild-r...
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Ingredients
categorized
original
Six 9- or 10-inch flour tortillas
1 tablespoon olive oil
1 small onion, chopped
1/2 red bell pepper, chopped
2 cloves garlic, chopped
2 teaspoons chile powder or flakes
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 cup tomato sauce (homemade or jarred)
One 14-ounce can pinto bean, drained and rinsed
1/4 cup chopped fresh parsley or cilantro
1 cup cooked wild rice, warm or at room temperature (or substitute brown rice or quinoa)
1 cup cooked quinoa, warm or at room temperature
Sea salt and freshly ground black pepper, to taste
1 avocado, diced
1/3 cup finely chopped red onion
1 cup shredded cheddar or Monterey Jack cheese
1 cup sour cream (optional)
Ingredients
categorized
original
Produce
Avocado
(
1
)
Coriander, ground
(
1/2
teaspoon
)
Garlic
(
2
cloves
)
Onion, small
(
1
)
Parsley or cilantro, fresh
(
1/4
cup
)
Pinto bean
(
1
14-ounce can
)
Red bell pepper
(
1/2
)
Red onion
(
1/3
cup
)
Condiments
Tomato sauce, homemade or jarred
(
1
cup
)
Cooking & Baking
Olive oil
(
1
tablespoon
)
Salt
(
1/2
teaspoon
)
Sea salt and freshly ground black pepper
(
1
)
Pasta & Grains
Quinoa, cooked
(
1
cup
)
Wild rice, cooked
(
1
cup
)
Bread & Baked Goods
9- or 10-inch flour tortillas
(
6
)
Dairy
Cheddar or monterey jack cheese
(
1
cup
)
Sour cream
(
1
cup
)
Other
2 teaspoons chile powder or flakes
Preparation
Read recipe preparation on
leitesculinaria.com
Leite's Culinaria
leitesculinaria.com
All 1,588 recipes
Social Stats
50.8
Rating
1-100
6
Tweets
56
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Views
207
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Recipe Stats
Published August 15, 2011 (1 year ago).
35 people saved this recipe.
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