Ingredients
16
16 servings
- •1 cup uncooked brown rice
- •4 cups water
- •4 (1 ounce) envelopes taco seasoning mix
- •4 (15 ounce) cans black beans, rinsed and drained
- •2 (15 ounce) cans pinto beans, rinsed and drained
- •1 (10 ounce) can whole kernel corn, drained
- •1 (10 ounce) container salsa
- •1 medium onion, chopped
- •1 teaspoon ground cumin
- •1 teaspoon garlic powder
- •1 teaspoon dried oregano
- •salt and ground black pepper to taste
- •16 (10 inch) flour tortillas
- •1 cup shredded reduced-fat Cheddar cheese
- •1 cup shredded reduced-fat Monterey Jack cheese
- •cooking spray
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 470
- Carbohydrate: 79g
- Fat: 9g
- Fiber: 12g
- Protein: 19g
- Sugar: 4g
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