Southwestern Black Bean Wrap

I enjoy finding recipes that call for leftover ingredients like leftover chicken or rice.  This wrap is one of those wonderful little recipes.  And it can be altered to your liking - more of one thing or less of another AND it makes a wonderful light lunch that really comes together so quickly.  These wraps have become one of my summer go-to's when I have rice in the refrigerator that I need to use up.  If you give it a try I'm pretty sure you'll find yourself making it again because it's just a wonderful easy-fixin' healthy little recipe.  :)

Southwestern Black Bean Wrap

Yield: 2 wraps

Ingredients

2 tortillas, warmed

1 1/2 teaspoons canola oil

1/2 can black beans, drained and rinsed

3/4 cup cooked rice, white or brown

1 cup baby spinach

2 large eggs, beaten

1/2 cup cheddar cheese, shredded

1/2 avocado, diced

salsa, to taste

fresh cilantro, chopped

Directions

Add the oil to a medium-size skillet and heat over medium heat.  Add the beans, rice and spinach and cook for a few minutes, stirring frequently, until the beans and rice are cooked through and the spinach begins to wilt.  Divide the mixture between the two warmed tortillas.

Spray the same skillet with cooking spray and add the beaten eggs.  Cook until scrambled and divide between the two tortillas, layering on top of the rice mixture.

Top with the cheese, avocado, salsa and cilantro.  Roll up the tortilla, slice in half and serve.

Recipe Source:  Adapted from Runner's World, Meals on the Run.