Smokey Southwestern Rice Wraps

Tacos for the win! My kids go crazy for tacos and just keep eating, and eating, and eating. Maybe it's because its so hands on and they get to control what goes on it. Well, this Southwestern version is a yummy variation to add to you taco Tuesday repertoire.  
 Smokey Southwestern Rice Wraps
4 strips bacon
1 garlic clove, pressed
2 ½ cups chicken broth
1 cup brown rice
Red pepper flakes to taste
1 cup frozen corn
1 can black beans, drained and rinsed
1/2-1 cup {Homemade} Salsa
2 green onion, chopped
6-8 corn  tortillas, heated in a non-stick pan
1/2 cup shredded cheddar cheese
1 ripe avocado
Combine broth, rice, garlic and red pepper flakes.  Bring to a boil then turn down and let simmer on medium low.  Start the rice about 45 minutes before you want to eat.  Chill out while the rice works.  When rice has about 10 more minutes start cooking the bacon till crispy. Crumble bacon and set aside. Drain excess grease (leave just a little).  In the same pan that you cooked the bacon, pour in the rice (its okay if there’s still a little water in it)   Scrap the bottom of the pan to get all the bits up.   Add salsa, black beans, and corn.  Simmer till water is completing gone.  Stir in crumbled bacon and onions. Top with fresh avocado and cheese. 
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Wednesday, 21 March 2018

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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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