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Make Ahead Lunch Wraps Recipe

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This recipe for Make Ahead Lunch Wraps, by , is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie Darin
Added: Monday, June 1, 2009

Category:
Category:

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

Directions:
Directions:
Combine rice and water in a saucepan, bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove form heat and cool.
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 the rice and cheese.
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.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
I use a product called Rotel for the tomatoes with chilies. I also use 2 cans of it. I use white corn and whole wheat tortillas.

 

 

 

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