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

Submitted by homeycookbook

Prep Time:

30 mins

Cook Time:

40 mins

Total Time:

1 hr 10 mins

Servings:

16

Yield:

16 wraps

Jump to Nutrition Facts

10

Prep Time:

30 mins

Cook Time:

40 mins

Total Time:

1 hr 10 mins

Servings:

16

Yield:

16 wraps

Jump to Nutrition Facts

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 with green chiles
• 16 (10 inch) flour tortillas
• 1 pound shredded pepper Jack cheese

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Directions

1. 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.
2. 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.
3. Divide mixture evenly among 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.