Description
A delicious lunch wrap. Make, freeze, and reheat.
Ingredients
- 1 cup uncooked brown rice
- 4 cups water
- 4 (1 ounce) envelopes taco seasoning mix
- 4 (15 ounce) cans black beans, rinsed and drained
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 1 (10 ounce) can whole kernel corn, drained
- 1 (10 ounce) container salsa
- 1 medium onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- salt and ground black pepper to taste
- 16 (10 inch) flour tortillas
- 1 cup shredded reduced-fat Cheddar cheese
- 1 cup shredded reduced-fat Monterey Jack cheese
- cooking spray
Instructions
- Combine rice
- water
- and taco seasoning in a saucepan; bring to a boil. Reduce heat to low
- cover
- and simmer until tender
- 35 to 40 minutes. Remove from the heat and let cool; it will be soggy.
- Combine black beans
- pinto beans
- corn
- salsa
- onion
- cumin
- garlic powder
- oregano
- salt
- and pepper in a large bowl; toss to mix. Mix in cooked rice
- Cheddar
- and Monterey Jack.
- Divide the bean-rice mixture evenly among the tortillas and roll up.
- Spray a cookie sheet lightly with cooking spray. Lay tortillas in a single layer on the cookie sheet and place in the freezer until fully frozen
- about 2 hours. Wrap each tortilla in plastic wrap or foil and place in a large zip-top bag to store in the freezer until ready to use.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 3 hrs
Servings: 16