Pinto Bean, Quinoa, And Wild Rice Wrap

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Leite's Culinaria


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Six 9- or 10-inch flour tortillas

1 tablespoon olive oil

1 small onion, chopped

1/2 red bell pepper, chopped

2 cloves garlic, chopped

2 teaspoons chile powder or flakes

1/2 teaspoon ground coriander

1/2 teaspoon salt

1 cup tomato sauce, homemade or jarred

One 14-ounce can pinto bean, drained and rinsed

1/4 cup chopped fresh parsley or cilantro

1 cup cooked wild rice, warm or at room temperature; or substitute brown rice or quinoa (see below)

1 cup cooked quinoa, warm or at room temperature

Sea salt and freshly ground black pepper, to taste

1 avocado, diced

1/3 cup finely chopped red onion

1 cup shredded cheddar or Monterey Jack cheese

1 cup sour cream (optional)

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