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Ingredients

Uncooked brown rice

2 cups

Water

4 cups

Black beans

4 (15 ounce) cans

Pinto beans

2 (15.5 ounce) cans

Whole kernel corn

1 (10 ounce) can

Diced tomatoes and green chilis

1 (10 ounce) can

Flour tortillas

16 (10 inch)

Shredded pepperjack cheese

1 pound

Instructions

Step 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.

Step 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 & cheese

Step 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.

Nutrition

Calories 557

Fat

16g

Carbohydrates

80.8g

Protein 22.9g
Cholesterol 30.4mg
Sodium 1312.1mg

Ingredients

Uncooked brown rice

2 cups

Water

4 cups

Black beans

4 (15 ounce) cans

Pinto beans

2 (15.5 ounce) cans

Whole kernel corn

1 (10 ounce) can

Diced tomatoes and green chilis

1 (10 ounce) can

Flour tortillas

16 (10 inch)

Shredded pepperjack cheese

1 pound

Instructions

Step 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.

Step 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 & cheese

Step 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.

Nutrition

Calories 557

Fat

16g

Carbohydrates

80.8g

Protein 22.9g
Cholesterol 30.4mg
Sodium 1312.1mg

Ingredients

Uncooked brown rice

2 cups

Water

4 cups

Black beans

4 (15 ounce) cans

Pinto beans

2 (15.5 ounce) cans

Whole kernel corn

1 (10 ounce) can

Diced tomatoes and green chilis

1 (10 ounce) can

Flour tortillas

16 (10 inch)

Shredded pepperjack cheese

1 pound

Instructions

Step 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.

Step 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 & cheese

Step 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.

Nutrition

Calories 557

Fat

16g

Carbohydrates

80.8g

Protein 22.9g
Cholesterol 30.4mg
Sodium 1312.1mg