Ingredients
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, drained
2 teaspoons garlic powder
1 teaspoon ground cumin
2 cups cooked rice
12 (6 inch) flour tortillas, warmed
4 ounces process cheese (eg. Velveeta), cut into 12 slices
1 cup sour cream
Directions
In a large skillet, combine the beans, tomatoes, garlic powder and cumin; heat through. Stir in the rice. Spoon about 1/3 cupful off-center on each tortilla. Top with cheese. Fold sides and ends over filling and roll up. Serve with sour cream.
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