1 cup cooked black beans
1 bell pepper sliced thin
1 small yellow onion sliced thin
1 tomato diced
1 tablespoon olive oil
1 clove garlic minced
1-2 jalapenos chopped fine
1 teaspoon chili powder
salt to taste
Optional; shredded cheese

Saute onions, bell peppers, jalapeno and garlic in olive oil until tender. Set aside. On medium heat use same saute pan to heat beans and rice for 3 minutes then add tomatoes and cook for 5 minutes. If you are going to freeze these lay out one small sheet of aluminum foil at a time with a tortilla on top. First put 1/2 cup bean and rice mix an inch from the end nearest you. Then top with pepper and onion mix, following with shredded cheese if you like, and roll it up in the foil. For reheating put a sheet of wax paper in lunchbox to rewrap for microwave heating at work or school.

Makes 5-6 wraps.
This recipe is easily doubled to make about 10 wraps.