Experimentation: Southwestern Wraps I'm home alone this weekend, so I get to go back to my bachelor cooking roots: you make it you eat it. I have some tortillas that need to be eaten, and a long list of honey-do's to work on, so I figured I'd get some work out of my slow cooker and rice cooker.

Your challenge, if you are brave enough to accept it, is to ignore the look of the finished product. My challenge was to make it as healthy as possible and still have some taste.



Now I present to you, Southeastern Wraps:

Ingredients
Large tortillas
20 oz No Fat refried Beans
6 Oz Boca burger meatless crumbles
12 oz Rotel diced tomatoes and chili's
12 oz no salt added whole kernel corn
1 cup uncooked rice
Jalapeños, hot sauce, black pepper, seasoning, and shredded cheese to taste

Place all ingredients except the rice in the slow cooker on high. Cook rice, and add to the slow cooker immediately. Cook for about 3-4 hours. Heat tortillas and the scoop about a half cup into your tortilla. Top it with shredded cheese, wrap it up and eat like a burrito.

Because I cook with no salt but like food with flavor, I add a lot of pepper and peppers to my meals. I use different spices and have plenty of varies of no-salt seasoning for different tastes. I used the Boca Burger because I didn’t want to brown ground beef.

America's Best Barbecue  ¶ 3:58 PM