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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 16 |
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I was thinking that if you can make breakfast burritos to freeze than you have to be able to make a healthy wrap for lunch. Here is the result. Feel free to change it up to whatever sounds good to you! Ingredients:
1 cup uncooked brown rice |
4 cups water |
1 (4 ounce) package southwest seasoning |
4 (15 ounce) cans black beans |
2 (15 1/2 ounce) cans pinto beans |
1 (10 ounce) can whole kernel corn |
1 (10 ounce) jar salsa |
16 10-inch flour tortillas |
1 teaspoon cumin |
salt and pepper |
1 teaspoon garlic powder |
1 teaspoon oregano |
1 onion, chopped |
1 cup cheddar cheese, shredded |
1 cup monterey jack cheese, shredded |
Directions:
1. Combine rice, southwest seasoning and water in a saucepan, and bring to a boil.
2. Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender.
3. Remove from heat, and cool.
4. Place black beans and pinto beans into a colander or strainer, and rinse.
5. Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
6. Mix in rice and cheese.
7. Divide the mixture evenly among the tortillas, and roll up.
8. Freeze wraps in single layer on lightly greased cookie sheet.
9. When fully frozen, wrap individually; place wraps in large zip-top freezer bags; freeze.
10. TO SERVE: Unwrap wraps (that even sounds funny to me) from foil or plastic wrap that you used for freezing.
11. Wrap in a paper towel.
12. Cook in microwave until heated through (about 2 minutes).
13. Or thaw wrap (remove plastic wrap if used in freezing), put foil, and bake at 350F for ten minutes.
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