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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | Rice, uncooked brown, long-grain, raw (yields 2 cups cooked) | 4 | cups (8 fl oz) | water | 4 | cans (15 oz) | black beans, canned | 4 | cups | Beans, pinto, canned 15.5 oz (2 cans) | 1 | can (303 x 406) | Whole kernel corn 10 oz | 1 | can (16 fl oz) | tomatoes, canned with green chilies 10 oz | 16 | tortillas (approx 10" dia) | Tortillas, whole-wheat | 16 | ounces | Pepper Jack Cheese shredded |
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Steps
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Sequence
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Step
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| | 1 | 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.
4. Reheat as needed in the microwave for lunch or snacks. |
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