Time
180 min
Serving
16 persons
Calories
470
A delicious lunch wrap. Make, freeze, and reheat.
Ingredients
- uncooked brown rice: 1 cup
- water: 4 cups
- taco seasoning mix: 4 envelopes (1 ounce envelopes)
- black beans: 4 cans (15 ounce cans, drained)
- pinto beans: 2 cans (15 ounce cans, drained)
- whole kernel corn: 1 can (10 ounce can, drained)
- salsa: 1 container (10 ounce container)
- medium onion: 1 piece (chopped)
- ground cumin: 1 tsp
- garlic powder: 1 tsp
- oregano: 1 tsp (dried)
- salt and ground black pepper: (to taste)
- flour tortillas: 16 piece (10 inch)
- reduced-fat Cheddar cheese: 1 cup (shredded)
- reduced-fat Monterey Jack cheese: 1 cup (shredded)
- cooking spray:
Metric Conversion
Stages of cooking
-
Combine rice, water, and taco seasoning in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender, 35 to 40 minutes. Remove from the heat and let cool; it will be soggy.
-
Combine black beans, pinto beans, corn, salsa, onion, cumin, garlic powder, oregano, salt, and pepper in a large bowl; toss to mix. Mix in cooked rice, Cheddar, and Monterey Jack.
-
Divide the bean-rice mixture evenly among the tortillas and roll up.
-
Spray a cookie sheet lightly with cooking spray. Lay tortillas in a single layer on the cookie sheet and place in the freezer until fully frozen, about 2 hours. Wrap each tortilla in plastic wrap or foil and place in a large zip-top bag to store in the freezer until ready to use.
