Recipe - Piki Wraps

1 cup Chopped tomatoes
2 Chipotle chiles, seeded and
minced
One fourth cup Minced red onion
1 tablespoon Apple cider vinegar
1 tablespoon Minced parsley
2 tablespoon Minced cilantro
1 teaspoon Roasted cumin seeds
1 One half cup Cooked black beans
1 cup Cooked wild rice
1 One half teaspoon Salt
6 Blue corn tortillas, warmed

Combine tomatoes, chiles, onion, vinegar, herbs, and cumin in a bowl. In
another bowl, toss beans, rice, and salt until mixed. Stir all but One half cup
of tomato mixture with beans and rice. Spoon bean, vegetable, and rice
filling into each tortilla. Top wraps with remaining tomato mixture. Serve
warm.

Blue cornmeal tortillas more closely resemble piki bread, but yellow corn
tortillas may be substituted here. Blue corn tortillas are available in
many Latino and gourmet food shops across the country.

Total calories per serving: 155 Fat: 1 gram

Vegetarian Journal Mar./Apr. 1997

Posted to MMRecipes Digest V4 #192 by Becky jbowde19@idt.net on Jul 25,
1997