Make Ahead Lunch Wraps recipe

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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 chiles
16 (10 inch) flour tortillas
1 pound shredded pepperjack cheese

Nutrition Info

557.3 calories
carbohydrate: 80.8 g
cholesterol: 30.4 mg
fat: 16 g
fiber: 13.6 g
protein: 22.9 g
saturatedFat: 6.7 g
servingSize: -
sodium: 1312.1 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

16 wraps

Recipe Note

These are a delicious make-ahead lunch to freeze as a handy lunch to bring to work! Just make, freeze, and then heat in the microwave for a very balanced meal.

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