Make Ahead Lunch Wraps

By mollydahma

Ingredients

• 2 * 2 cups uncooked brown rice
• 4 * 4 cups water
• 4 * 4 (15 ounce) cans black beans
• 2 * 2 (15.5 ounce) cans pinto beans
• 1 * 1 (10 ounce) can whole kernel corn
• 1 * 1 (10 ounce) can diced tomatoes and green chiles
• 16 * 16 (10 inch) flour tortillas
• 1 * 1 pound shredded pepperjack chee

Details

Servings 16
Adapted from allrecipes.com

Preparation

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. Reheat as needed in the microwave for lunch or snacks.

Nutritional Information open nutritional information

Amount Per Serving Calories: 242 | Total Fat: 10.2g | Cholesterol: 30mg
Nutritional Information
Make Ahead Lunch Wraps

Servings Per Recipe: 16

Amount Per Serving

Calories: 242

* Total Fat: 10.2g
* Cholesterol: 30mg
* Sodium: 459mg
* Total Carbs: 27.3g
* Dietary Fiber: 4.1g
* Protein: 10.7g