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Make-Ahead Lunch Wraps

These tasty make-ahead lunch wraps are filled with beans, corn, tomatoes, and cheese. Just make, freeze, and heat in the microwave as needed.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 16 servings
Course: Lunch
Cuisine: American, Mexican Inspired
Calories: 557
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 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

Method
 

  1. Gather the ingredients.
  2. 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.
  3. 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.
  4. Divide mixture evenly among tortillas and roll up.
  5. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.
  6. Enjoy.

Nutrition

Calories: 557kcalCarbohydrates: 81gProtein: 23gFat: 16gSaturated Fat: 7gCholesterol: 30mgSodium: 1312mgFiber: 14gSugar: 2g

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