A new recipe that we just tested for a catering event next week. We originally were going to make these with chicken but we made a vegetarian version for a family event and they were so yummy that we decided to keep them vegetarian. We didn't even miss the chicken. These are easy to make, they look really pretty and best of all they taste delicious. They are a really good summer bbq appetizer because they are best served at room temperature.
6 flour tortillas (we used whole wheat)
1 1/2 - 2 cups white rice cooked and cooled
Juice from 1/2 a lime
1 can black beans, drained and mashed
1 cup shredded mexican blend cheese
1/4 cup of cilantro, divided
1 jar of corn salsa (we used the kind from Tradcr Joes)
1/2 a jalapeno chopped finely and add to the corn salsa (omit if you don't want the extra spice)
1 orange pepper, sliced very thin
1 scallion, sliced length wise thinly
Place cooked and cooled rice to a medium bowl and squeeze the juice from 1/2 a lime onto rice and add 1 tablespoon of cilantro and stir to combine. Add shredded cheese to mashed black beans in a microwave safe bowl and cook on hi for 45 seconds. Remove from microwave and stir to combine well. If cheese isn't completely melted return to microwave for 15 second increments until melted. Take a flour tortilla and using a sharp knife cut off the rounded edges on all 4 side to cut tortilla into a square shape. Spead a thin layer of mashed black beans/cheese onto the cut tortilla leaving a 1/2 inch border on all side. Next press down a small amount of rice into the black beans in an even layer. Next, add the rest of the ingredients in a neat line in the middle of the rice. You want to be able to see each ingredient when you roll up your tortilla so it's important to carefully place your peppers, corn salsa, scallions and extra chopped cilantro.
Roll up your tortilla starting from the bottom (side closest to you) and roll up, tightly without ripping tortilla. Once rolled you may need to use a little extra mashed black bean/cheese mixture to help seal the edge. Once rolled up, use a very sharp knife and cut your roll in half. Then cut each half into equal thirds. You will end up discarding the very ends of the roll, just have that as a snack ;). Turn rolls on their sides and serve immediately.
**you can make these an hour or so in advance and refrigerate until ready to serve. They hold up really well.
2 ripe avocados
1/2 cup sour cream
1/4 cup cilantro, chopped
Blend all ingredients in a food processor until combined well. Serve as dipping sauce. Also makes a fantastic dip for chips!