Thursday, January 3, 2013



Ten-inch tortilla wraps
Basmati rice…1 cup
Black beans…14 oz. can, drained and rinsed
Diced tomatoes…14 oz. can
Portabella mushrooms – small…6-9
Leek…white and light green part thinly sliced
Kale…about 2 cups, chopped
Garlic…2 medium cloves, sliced lengthwise
Enchilada sauce
Three cheese mix
Olive oil
Salt and pepper
Fresh lime juice


Cook the Kale in boiling water for 5 minutes, drain, and set aside.

Cook the cut up mushrooms and leek in olive oil over high heat until well done – about 10 minutes.  After 5 minutes add the kale to the pan and the juice of ½ lime.  Remove from the heat and set aside.

Cook the rice per the directions on the package, in the water used for the Kale

In a separate pan, cook the garlic in olive oil until soft, then add the tomatoes and beans, plus cumin and cilantro. Cook until all the tomato juice has evaporated.

In meat loaf or bread baking pan, place a thin layer of salsa on the bottom.  Place the tortilla so half of it covers the bottom and add a layer of the tomato-bean mixture.  Fold the remaining half of the tortilla over and cover with a layer of rice.  Place a second tortilla over this, and add a layer of the mushrooms and Kale.  Fold over the tortilla and add a thin layer of salsa, cover this with the enchilada sauce and cover with a generous layer of the cheese.

Bake at 350 degrees, covered, for 10 minutes, and uncovered another 5-10 minutes.

Serve with sour cream or low fat yogurt.

Note…the sequence of the layers of ingredients is entirely arbitrary, as are the ingredients. 

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