MEXICAN BEEF AND RICE WRAPS

1 lb lean ground beef
1 medium onion, chopped
1 red bell pepper, chopped
1 stalk celery, diced
1 clove garlic, chopped
oil
1 (28 oz) can stewed tomatoes
1 (14 oz) can kidney beans, drained
1 (12 oz) can corn niblets, drained
1/2 tsp chili powder
1 1/4 cup instant rice
TO SERVE:
6 to 8 (10 inch) tortilla wraps
1 1/2 cup grated cheddar cheese

Brown the ground beef with the onion, red pepper, celery, and garlic in oil until meat is cooked

Add the stewed tomatoes, kidney beans, corn, and chili powder. Bring to a boil.

Stir in the instant rice; cover. Remove from heat and let stand 5 minutes.

Spread the mixture on the tortillas and sprinkle the cheese on top. Roll up and serve.

Adapted from unknown source