Name: Make-Ahead Lunch Wraps
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 16
Cuisine: Mexican Inspired, American
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

Ingredients

16 serv.

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

Instructions

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1 Gather the ingredients.
2 Combine rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from the heat and let and cool.
3 Meanwhile, rinse black beans and pinto beans in a colander or strainer. Transfer beans to a large bowl. Mix in corn and diced tomatoes with green chiles, then mix in cooled rice and pepper Jack cheese.
4 Divide mixture evenly among tortillas and roll up.
5 Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.
6 Enjoy.