These are great to make ahead of time and then stick in the freezer individually. Then just throw them in the microwave at lunch time.
Prep Time (minutes)
Cook Time (minutes)
Ready In (minutes)
Rice, uncooked brown, long-grain, raw (yields 2 cups cooked)
cups (8 fl oz)
cans (15 oz)
black beans, canned
Beans, pinto, canned 15.5 oz (2 cans)
can (303 x 406)
Whole kernel corn 10 oz
can (16 fl oz)
tomatoes, canned with green chilies 10 oz
tortillas (approx 10" dia)
Pepper Jack Cheese shredded
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.