Ingredients:
1. Tortillas - 3 medium size
2. Cooked Rice (can be any type of rice preferably brown rice) - 1/4 cup
3. Boiled kidney beans/black beans - 1/4 cup
4. Chopped Tomatoes - 1 no.
5. Chilly flakes - 1 tsp.
6. Oregano powder - 1/2 tsp.
7. Cumin/zeera powder - 1/2 tsp.
8. Mustard sauce - 1/4 tsp.
9. Sour cream- 2 tbsp.
10. Salt to taste
Cooking method:
1. Mix all the ingredients except sour cream and oregano powder, and allow it to sit on low flame until the bean and rice are warmed up with the spices.
2. Add oregano powder in the end to the dish for the flavour to remain.
3. Apply Mexican salsa in one of the tortilla and place another tortilla over it. Apply on this the sour cream and place the third tortilla. On this final wrap, place the rice and bean mix, and wrap it over. This way wrapping does not go soggy if it is packed for travelling too.
4. Place the Rice and Bean wrap on a baking tray in the pre-heated oven for approximately 8 mins. Cut the wrap diagonally into two halves and enjoy the delicious wrap.
*the spices and ingredients can be altered depending upon the availability of the ingredients, and also once preferences of the taste with regard to spices, sourness and flavour.