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Make-Ahead Lunch Wraps
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Prep Time
30
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course
Vegetable Dishes
Cuisine
Mexican
Servings
16
Ingredients
1x
2x
3x
2
cups
of raw brown rice
4
cups
of water
4
cans (15 ounces each) of black beans
2
cans (15.5 ounces each) of pinto beans
1
can (10 ounces) of whole kernel corn
1
can (10 ounces) of diced tomatoes with green chiles
16
flour tortillas (10 inches in size)
1
pound
of pepper Jack cheese
, shredded
Instructions
In a saucepan, combine rice and water and bring it to a boil.
Reduce the heat to low, cover the saucepan, and let it simmer for 35 to 40 minutes or until the rice is tender.
Remove the saucepan from the heat and allow the rice to cool.
In a colander or strainer, rinse the black beans and pinto beans.
Transfer the rinsed beans to a large bowl.
Add corn and diced tomatoes with green chiles to the bowl and mix well.
Mix in the cooled rice and pepper Jack cheese.
Take the tortillas and evenly distribute the mixture onto each one.
Roll up the tortillas.
Individually wrap each rolled tortilla in plastic wrap.
Place the wrapped tortillas into a large freezer bag and freeze.
When ready to eat, reheat the frozen tortillas in the microwave as needed for lunch or snacks.
Keyword
About, All, and, Beans, Canned, Cheese, Dish, Food, Freezer, Grain, Grains, Legumes, Main, Mexican, Peas, Recipes, Vegetable, Whole
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