All of the meals I've been enjoying on my McDougall adventure have been delicious. But this is the first entree that has gone way beyond just good. Sure, I added a couple of my own tweaks, like Trader Joe's Spicy, Smoky Peach Salsa and a few slices of avocado, to make it more to my liking. But even without these additions, I think it still would have been great.
I made these with Ezekiel Sprouted Tortillas, because I like that they don't have any oil and are made with sprouted whole grains. But I think that next time I'll splurge and use flour tortillas that are thinner, softer, and more pliable, looking for ones with the least amount of oil. (Please tell me if you know where to find fat-free flour tortillas!)
1 jar of Trader Joe's Spicy Smoky Peach Salsa (or salsa of your choice)
1 jalapeño pepper, diced fine
1 15-oz can black beans, drained and rinsed
1 15-oz can sweet corn, drained
1 14.5 oz-can diced tomatoes
1/2 tsp minced fresh garlic
1/2 tsp chipotle chili powder (or 1 tsp milder chili powder)
1/2 tsp ground cumin
2 cups cooked brown rice (to save time, I used one package of Trader Joe's Frozen Organic Brown Rice)
1 small avocado, sliced
1/2 cup chopped green onions (optional)
Place some of the juice from the tomatoes in a large saucepan with the diced jalapeño. Stir and sauté for a few minutes, until softened. Add beans, corn, tomatoes, garlic, chili, and cumin. Cook, stirring occasionally, for about 8 minutes. Stir in the rice, and heat through.
Wrap the tortillas in a kitchen towel and heat for 1 minute in the microwave or heat each tortilla individually for about 15 seconds on each side in a dry non-stick frying pan over low heat. Spread a line of the bean and rice mixture down the center of each tortilla, layer with 2 tablespoons of salsa, avocado slices, and a few green onions. Roll up and repeat with remaining tortillas.