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Make Ahead Lunch Wraps
January 07, 2006

This is a fantastic idea, and a great base recipe. Now I don't know about you, but when I'm pregnant I want restaurant-quality food and I'll spend the time sometimes to get it. To make these taste like high-quality fresh mexican restaurant wraps, add the following to the original recipe: 1 large white onion 2 large red bell peppers Lots of olive oil 2 T brown sugar juice of one lime I carmelized the onion and bell pepper together with 2 T brown sugar. This took awhile, but it was worth it. Towards the end of carmelizing, add the can of corn to the pan and sautee it with the rest. Add some salt and pepper to taste. (Since we didn't use the diced tomatoes, I just added one 4 oz can of green chiles to the mix towards the end of carmelizing.) Let this cool sligtly, then add the cheese to the onion mixture to help it melt. Mix with the rice and beans. Add the juice of one lime to the mix. Spoon into ezekiel tortillas or whole wheat tortillas and just to make yourself feel more like a chef, put a piece of dark lettuce under the burritos to serve. I cooked 1 c of quinoa to 2 c water for 15 min then let rest uncovered in place of 2 c uncooked brown rice. This comes out to about the same volume vs. 2 c rice and is a complete protein grain in itself. Rinse quinoa well before cooking if you try it.

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