Ingredients
16
16 servings
- •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
- 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.
- 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.
- 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.
Nutritional Facts
Per 16 servings
- Calories: 557
- Carbohydrate: 81g
- Fat: 16g
- Fiber: 14g
- Protein: 23g
- Sugar: 2g
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