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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Make Ahead Lunch Wraps Recipe

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This recipe for Make Ahead Lunch Wraps is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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