Make Ahead Lunch Wraps recipe
All Recipes World Cuisine Recipes Latin American Mexican
Ingredients
- 2 cups uncooked brown rice 4 cups water 4 (15 ounce) cans black beans 2 (15.5 ounce) cans pinto beans 1 (10 ounce) can whole kernel corn 1 (10 ounce) can diced tomatoes and green chiles 16 (10 inch) flour tortillas 1 pound shredded pepperjack cheese
Nutrition Info
- 557.3 caloriescarbohydrate: 80.8 gcholesterol: 30.4 mgfat: 16 gfiber: 13.6 gprotein: 22.9 gsaturatedFat: 6.7 gservingSize: -sodium: 1312.1 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Make Ahead Lunch Wraps
Directions
-
Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.
Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.
Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.