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Vindaloo Lounge

Ready In: 45 Minutes

Prep Time: 15 Minutes

Cook Time: 5 Minutes

Serves 4

INGREDIENTS

1 tbsp olive oil
3/4 cup diced celery
3/4 cup diced onion
1 dash kosher salt
2 cups cooked basmati rice, warm
15 ½ oz Canned red kidney beans, drained
15 ½ oz garbanzo beans, drained
¾ cup sauce, vindaloo sauce
4 each Flour tortilla, 10"

Vindaloo Lounge

DIRECTIONS

Heat the olive oil in a large nonstick skillet over medium heat. Add the celery and onion.
Season with 1/2 teaspoon kosher salt and cook until tender, 5 to 7 minutes.
Reduce heat. Add the rice, kidney and garbanzo beans, and vindaloo sauce. Mix well. Divide among the tortillas and wrap .