Ingredients
- 1 can crushed pineapple in juice
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 2 bunches green onions (some tops are OK), diced
- 1/4 cup cilantro, diced
- ground red pepper to taste (or can used fresh minced habanero)
- Spanish rice (your favorite recipe or can use mix - check ingredients)
- 4-8 whole wheat tortillas - I use soft taco size
Start with pineapple in a large mixing bowl. Add all peppers, onion, and cilantro. Add red pepper until it is spicy enough for you (should be a nice combination of sweet and spicy). Chill while you make Spanish rice. You can use either the packaged kind (check ingredients) or your favorite recipe. When this is done, heat the tortillas in the microwave or on the burner. Fill with a mixture of pineapple stuff and Spanish rice.
I like more pineapple stuff than rice. Sometimes I also throw spinach leaves in there. Roll up and eat. It''s pretty juicy, especially towards the end of the batch, so I would recommend a fork or else a paper towel handy. Or, you can put it in vegan pita bread. If you are only serving one, one batch of this should last you a whole week.
Serves: 4-8
Preparation time: 20 minutes