Instructions: Combine tomatoes, chiles, onion, vinegar, herbs, and cumin in a bowl. In another bowl, toss beans, rice, and salt until mixed. Stir all but 1/2 cup of tomato mixture with beans and rice. Spoon bean, vegetable, and rice filling into each tortilla. Top wraps with remaining tomato mixture. Serve warm.

Blue cornmeal tortillas more closely resemble piki bread, but yellow corn tortillas may be substituted here. Blue corn tortillas are available in many Latino and gourmet food shops across the country.

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