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Title: Vegetable Tortillas
Categories: Entree Vegetarian
Yield: 4 Servings

4 Wheat tortillas
1tbOlive oil
1 Onion, chopped
1 Red bell peper, seeded and chopped
2/3cLong-grain and wild rice
1tsChili powder
1/3cDrained canned red kidney beans
1 1/4cVegetable stock
1 3/4cPeeled, cored and chopped fresh pineapple
  Sour cream

To make the filling, heat the oil, then add the onion and bell pepper, and fry for 3 minutes. Stir in the rice and chili powder. Add the beans, stock and pineapple, and cook for 20 minutes. Put the tortillas into the mixture briefly to soften. Remove and spoon in the filling. Roll up, and serve with sour cream and salsa.