Title: Vegetable Tortillas
Categories: Entree Vegetarian
Yield: 4 Servings
| 4 | | Wheat tortillas |
| FILLING |
| 1 | tb | Olive oil |
| 1 | | Onion, chopped |
| 1 | | Red bell peper, seeded and chopped |
| 2/3 | c | Long-grain and wild rice |
| 1 | ts | Chili powder |
| 1/3 | c | Drained canned red kidney beans |
| 1 1/4 | c | Vegetable stock |
| 1 3/4 | c | Peeled, cored and chopped fresh pineapple |
| | | Sour cream |
| | | Salsa |
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.