Make Ahead Lunch Wraps recipe

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

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.

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.

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.