Ingredients
2 cups cooked brown rice
2 T extra virgin coconut oil
1/2 cup chopped red onion
1 jalapeño pepper, seeded and finely chopped
5 cups canned black beans, rinsed and drained
1 1/2 cups frozen corn kernels, thawed
1 1/4 cups cherry tomato halves
2 scallions, thinly sliced
2 T coarsely chopped parsley
2 tsp red wine vinegar
sea salt and black pepper
1 package of Paleowraps
Preparation
Heat the oil in a large skillet over medium heat. Add the onion and jalapeño. Cook, stirring, for 1 minute. Add the beans, corn, tomatoes, and 3 T water and cook, stirring, 1 or 2 minutes, until just heated through. Remove from heat. Mix in cooked brown rice. Toss with the scallions, cilantro, and vinegar. Season to taste with sea salt and black pepper.
