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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 16 |
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These are a delicious make-ahead lunch to freeze as a handy lunch to bring to work! Just make, freeze, and then heat in the microwave for a very balanced meal. 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 |
Directions:
1. 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.
2. 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.
3. 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.
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