Make Ahead Lunch Wraps

I found a new easy favorite for dinners/lunch. Yeah!


Ingredients

* 2 cups uncooked brown rice
* 4 cups water ( I cooked the brown rice with chicken stock instead of water... I watch way too much food network)
* 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 ( I used plain old diced tomatoes, but I would use 2 cans next time.)
* 16 (10 inch) flour tortillas
* 1 pound shredded pepperjack cheese

Directions

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.

I added cilantro and a pound of browned ground beef to the mix.... delicious! I really do suggest halving the recipe, though, unless you are TRYING to fill up the freezer. I had just enough tortillas for last night's dinner and Ken's lunch today, so I just froze portions in ziplock baggies. It's also great over salad, like I'm having for lunch today. Yum!