Pinto Bean, Quinoa, and Wild Rice Wrap

INGREDIENTS

Avocado

1/2 tsp

Coriander, ground

1/4 cup

Flat-leaf parsley or cilantro, leaves

2 cloves

Garlic

Onion, small

1 14 ounce can

Pinto bean

1/2

Red bell pepper

1/3 cup

Red onion

1 cup

Tomato sauce, homemade or jarred

1 cup

Quinoa, cooked

1 cup

Wild rice, cooked

1/2 tsp

Salt

Sea salt and freshly ground black pepper

1 tbsp

Olive oil

9- or 10-inch flour tortillas

1 cup

Cheddar or monterey jack cheese

1 cup

Sour cream

2 teaspoons chile powder or flakes