Pinto Bean, Quinoa, and Wild Rice Wrap

A pinto bean, quinoa, and wild rice wrap, cut in half and garnished with a sprig of parsley.

You can make this wrap flexitarian as opposed to vegetarian by adding 1 1/2 cups shredded or diced chicken breast, whether it’s takeout rotisserie, leftover grilled, or gently poached in a couple cups of chicken stock. I like to toss the chicken with 1/4 cup mayonnaise or drained yogurt before adding it to the wrap as it adds an extra creamy texture to the filling.–Pat Crocker

LC Hippy Dippy Wrap Note

Labels can be so confining. As in, is this hippy dippy wrap vegetarian or is it flexitarian? That depends on you. Whether you want it to be vegan, vegetarian, or free from constraints, it sorta defies narrow-mindedness. Amen to that. One last thing—we like to call this recipe the Woodstock Wrap. What do you think?

Pinto Bean, Quinoa, and Wild Rice Wrap

  • Quick Glance
  • Quick Glance
  • 20 M
  • 45 M
  • Makes 6
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Ingredients


Directions

Preheat the oven to 300°F (150°C). Lightly oil 2 rimmed baking sheets.

Stack the tortillas on top of one another, wrap them tightly in foil, and place in the oven to warm while you make the filling.

Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook, stirring constantly, for 5 minutes or until onion is translucent. Add the garlic, chile powder, coriander, and salt, and cook, stirring constantly, for 2 minutes. Add the tomato sauce and beans. Bring to a boil, reduce the heat, and simmer, stirring occasionally, for about 6 minutes or until most of the liquid has evaporated. Remove from the heat and stir in the parsley or cilantro, rice, and quinoa.

Remove the tortillas from the oven. Working with 1 tortilla at a time, place it flat on a work surface. Spoon about 1/2 cup of the bean mixture on the tortilla, spreading it to within about 1 inch of the edge. Season with salt and pepper. Sprinkle a little of the avocado, red onion, and cheese along the center of each tortilla, roll it into a wrap, and place it on the baking sheet. Repeat. (If you wish to hold the wraps for a while, cover the baking sheet with foil or wrap each wrap individually with foil. Place them in a 200°F (90°C) oven to keep them warm.)

Serve with sour cream, if using.

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    • *To Cook Wild Rice: Bring 1½ cups water or stock to a boil. Stir in 1/2 cup rinsed wild rice. Cover, reduce heat to low, and simmer until tender, about 40 minutes. Makes about 2 cups.

    • Bring 1 cup water or stock to a boil. Stir in 1/2 cup quinoa that has been rinsed in a fine-mesh strainer under cold running water for 3 to 5 minutes. (This removes the bitter saponin coating.) Simmer until tender and you can readily discern a pale curlicue on each grain of quinoa, about 15 minutes. Makes about 1 1/2 cups.

    • To Cook Quinoa

    • Bring 1 cup water or stock to a boil. Stir in 1/2 cup quinoa that has been rinsed in a fine-mesh strainer under cold running water for 3 to 5 minutes. (This removes the bitter saponin coating.) Simmer until tender and you can readily discern a pale curlicue on each grain of quinoa, about 15 minutes. Makes about 1 1/2 cups.

    Recipe Testers' Reviews

    First, consider that I’m not so inclined towards the vegetable end of the food spectrum. I resisted the impulse to add meat to the wrap and tried the recipe as written. That being said, I could enjoy these wraps quite regularly on their own for lunch or for dinner, no meat involved. The combination of beans, rice, and quinoa gives them a lot of substance. The other ingredients’ flavors and textures combine so well that this preparation is almost irresistible…even to a carnivore such as myself! Be sure to season with salt and freshly ground pepper after the filling is spread out on the tortilla, as it really helps the various flavors assert themselves in this wrap. The wraps were a little scant on the Monterey Jack cheese. I would up the amount of cheese to 1 1/4 or 1 1/2 cups so I could be a little more generous with it. By the time I had the last wrap ready to go, they were all still warm, so I didn’t bother putting them back into the oven. Unless you want them piping hot, which I didn’t, they are quite nice “as-is.”

    Wow, this is a great vegetarian wrap. When I added the garlic, chili powder, coriander, and salt to the sautéed onions and peppers, the aroma was amazing. I didn't spread the filling to the edge but spread it over three quarters the tortilla and rolled it. This insured nothing spilled out the rolled end. It only took about 10 minutes in the oven to warm the wraps through. The result was a wrap with so much depth, nobody noticed it was meatless. It is so challenging to find meatless meals that truly satisfy. This one hits the mark.

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