Make-Ahead Lunch Wraps
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, drained
- 1 (10 ounce) can diced tomatoes with green chiles
- 16 (10 inch) flour tortillas
- 1 pound shredded pepper Jack cheese
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Instructions
- Gather the ingredients.
- Combine rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from the heat and let and cool.
- Meanwhile, rinse black beans and pinto beans in a colander or strainer. Transfer beans to a large bowl. Mix in corn and diced tomatoes with green chiles, then mix in cooled rice and pepper Jack cheese.
- Divide mixture evenly among 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.
- Enjoy.
Source
Original recipe: View Original