Total Preparation Time: 45 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 1.5 hours
Number of Servings: More than 10
Special Features: Make Ahead
Meal Type: Entree
Ingredients
1 cup Uncooked brown rice
4 cups Water
1 (4 ounce) package Southwest seasoning
4 (15 ounce) cans Black beans
2 (15 1/2 ounce) cans pinto beans
1 (10 ounce) can Whole kernel corn
1 (10 ounce) jar Salsa
16 10-inch flour tortillas
1 teaspoon Cumin
Salt and pepper
1 teaspoon Garlic powder
1 teaspoon Oregano
1 Onion, chopped
1 cup Cheddar cheese, shredded
1 cup Monterey jack cheese, shredded
Preparation
1. Combine rice, southwest seasoning and water ina sucepan, and bring to a boil.
2. Reduce heat to low, cover, and simmer for 35-40 min, or until tender
3. Remove from heat, and cool.
4. Place black beans and pinto beans into a colander or strainer, and rinse.
5. Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
6. Mix in rice and cheese.
7. Divide the mixture evenly among the tortillas, and roll up.
8. Freeze wraps in single layer on lightly greased cookie sheet.
9. When fully frozen, wrap individually; place wraps in large zip-top freezer bags; freeze
10. TO SERVE: Unwrap wraps (that even sounds funny to me) from foil or plastic wrap that you wsed for freezing.
11. Wrap in a paper towel.
12. Cook in microwave until heated through (about 2 minutes)
13. Or thaw wrap (remove plastic wrap if used in freezing), put foil, and bake at 350F for ten min.
Cook's Notes
Nutrition Information