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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Super easy, super delicious....freezable lunch wraps Ingredients:
2 cups uncooked brown rice |
4 (15 ounce) cans black beans |
2 (15 1/2 ounce) cans pinto beans |
1 (10 ounce) can whole kernel corn |
diced tomatoes with green chilies |
16 (10 inch) flour tortillas |
1 lb shredded monterey jack pepper cheese |
Directions:
1. It won't let me put the correct ingredients so please use 1 10 oz can of diced tomatoes with green chilies and Pepper Jack cheese rather than Monterrey Jack. Sorry, not sure why it won't recognize the right ingredients!
2. 1. Cook brown rice according to package. Drain and cool.
3. 2. Place black beans and pinto beans into strainer and rinse. Add corn and diced tomatoes with chilies and toss to mix. Transfer to a large bowl and mix in rice and cheese.
4. 3. Divide the mixture evenly among the tortillas and roll up. Wrap individually in plastic wrap and freeze. Reheat in microwave!
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