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Categories:Viewed: 31 - Published at: 3 years ago
Ingredients
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 2 cups cooked rice
- 12 flour tortillas (6 inches), warmed
- 4 ounces process cheese (Velveeta), cut into 12 slices
- 1 cup sour cream
Method
- In a large skillet, combine the beans, tomatoes, garlic powder and cumin; heat through. Stir in the rice. Spoon about 1/3 cupful off-center on each tortilla. Top with cheese. Fold sides and ends over filling and roll up. Serve with sour cream.
