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New Orleans Red Beans And Rice Wraps

Ingredients

1 tablespoon vegetable oil
1 cup chopped onion
cup chopped celery
cup chopped green bell pepper
2 garlic cloves, minced
1 tablespoon paprika
2 teaspoons dried oregano
1 teaspoon onion powder
1 bay leaf
1 (15-ounce) can red beans, drained
1 pound andouille sausage, sliced
1 cup hot cooked rice
4 (10-inch) flour tortillas

Details

Makes: 4


Method

Heat the oil in a large skillet. Sauté the onion, celery, bell pepper, garlic, paprika, oregano, onion powder and bay leaf in the hot oil for 5 minutes or until the onion is tender. Stir in the beans.


Brown the sausage in a skillet over medium-high heat, adding water if necessary to prevent the sausage from sticking or burning; drain. Add the sausage and rice to the bean mixture and mix well. Discard the bay leaf. Spoon an equal amount of the mixture onto each tortilla. Roll to enclose the filling, tucking in the ends.

RED BEANS AND RED KIDNEY BEANS ARE SIMILAR, BUT NOT IDENTICAL, ALTHOUGH THEY ARE OFTEN USED INTERCHANGEABLY. THE TRUE RED BEANS SHOULD BE USED FOR AUTHENTIC CAJUN DISHES; THEY ARE CREAMIER AND THE SKINS ARE MORE TENDER. RED KIDNEY BEANS ARE GENERALLY USED IN CHILI AND THREE-BEAN SALAD.

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