3 Tablespoons olive oil 1/2 zucchini, cut into thin strips 1/2 onion, cut into thin strips 1 red bell pepper, cut into thin strips 1/2 cup frozen corn Salt & pepper 1 cup canned black beans, rinsed and drained 1 cup Spanish rice** 1 avocado, thinly sliced Gf sour cream Gf salsa *4 gluten-free flour tortillas
In a large non-stick skillet heat 2 tablespoons oil over medium-high heat. When hot, add zucchini, onion, red pepper, salt and pepper. Cook and toss until vegetables are just tender. Remove from pan.
Add remaining oil to skillet; adding corn and beans. Cook for a few minutes to heat through.
Heat a separate non-stick skillet over high heat. When hot, add wraps, one at a time for about 1-2 minutes per side, until they begin to brown but are still soft.
To assemble: Place a tortilla on a work surface. Spread a layer of sour cream on tortilla. Place rice in a 1-1/2" strip horizontally across tortilla, a little below center of tortilla. Top rice with a layer of sauteed vegetables, then a layer of bean and corn mixture, 2 avocado slices and finish with a dolop of salsa.
Roll wrap horizontally away from you so that filling is covered. Tuck both sides in towards center and finish rolling tortilla away from you until it is completely wrapped up.
You can serve and eat the wrap this way, or you can place it on the corner of a square of foil and then wrap in the same manner. This will not only keep the wrap warm, but will contain any mess as you eat. To eat, simply tear foil away as you eat.
*We used Don Poncho’s Gluten Free Tortillas **For Spanish rice: 2 cups vegetable stock 1 cup long grain rice 1 garlic clove, cut in half, lengthwise 1 Tablespoon vegetable oil 1/4 cup salsa Salt to taste In a medium saucepan heat oil over medium heat. Add garlic halves and saute until fragrant and golden. Remove garlic and add rice to pan. Stir until rice is opaque. Add broth, salsa and salt to taste. Reduce heat to simmer, cover and cook for 25 minutes.