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 |
