1 (15 oz.) can black beans, drained
1/4 cup salsa
1 cup cooked brown rice
4 flour tortillas
1 cup shredded leaf lettuce or spinach
1 tomato, diced

Combine black beans, salsa and rice in a saucepan and simmer gently for 3 minutes, stirring occasionally. Remove from heat, cover, and let sit for 5 minutes.

In an ungreased skillet, heat a tortilla until warm and soft, then spread a line of the bean mixture down the center. Top with lettuce, tomato, and more salsa, if desired. Roll the tortilla around the filling, then repeat with the remaining tortillas.

Serves 4.

Submitted by: Debra Burgess