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.
Quantity
0
Quantity Unit
Prep Time (minutes)
30
Cook Time (minutes)
35
Ready In (minutes)
65
Ingredients
Amount
Measure
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
Steps
Sequence
Step
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.
