Ingredients Jump to Instructions ↓

  1. 2 cups uncooked brown rice

  2. 4 cups water

  3. 4 (15 ounce) cans black bean s

  4. 2 (15 1/2 ounce) cans pinto bean s

  5. 1 (10 ounce) can whole kernel corn

  6. 1 (10 ounce) can diced tomatoes and green chile s

  7. 16 (10 inch) flour tortillas

  8. 1 pound shredded pepperjack cheese

Instructions Jump to Ingredients ↑

  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.


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