Wraps, burritos, summer rolls; they're perfect sandwiches whether you're eating on the run or packing a lunchbox. And, many of them can be made ahead, as much as overnight, making them the lunch go-to choice for lots of us. Considering there are some harried mornings when it's hard enough just to get the kids to eat breakfast, a make ahead lunch is just the ticket.
This twist on the classic combo of rice and beans can be assembled the night before, wrapped in waxed paper or plastic wrap and then packed in an insulated bag in the AM.
Rice and Bean On the Go Sandwich
Makes 2 burritos or wraps
1 tablespoons plus 1 teaspoon Dijon mustard
1 tablespoon plus 1 1/2 teaspoons maple syrup
2 1/2 teaspoons cider vinegar
1 1/2 cups cooked black beans or 1 can (15 ounces), rinsed and drained
2 tablespoons tomato paste
1/2 teaspoon ground ginger
coarse salt and ground pepper
1 cup cooked rice (brown, basmati, or your favorite)
2 teaspoons extra-virgin olive oil
2 multi-grain burrito-size tortillas or wraps
3/4 shredded Cheddar cheese (3 ounces)
1. In a small bowl, stir together the Dijon, 1 1/2 teaspoons of the maple syrup, and 1/2 teaspoons of the vinegar; set aside.
2. In another bowl, stir together the black beans, tomato paste, the remaining tablespoon of maple syrup, the remaining 2 teaspoons of vinegar, and ginger; season with salt and pepper. Lightly mash with a potato masher or the back of a wooden spoon.
3. Spread the mustard mixture on both of the tortillas, leaving a 1-inch border all around. Top with the bean mxture and then the rice, leaving a 1-inch border all around. Drizzle the oil over the rice and sprinkle with salt and pepepr. Scatter the cheese over the top and then fold in both sides and roll up from the bottom. If not serving right away wrap tightly in waxed paper or plastic wrap.