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I just made this tonight. It was really flavorful and filling.
1 cup uncooked brown rice
2 cups water
2 (15 ounce) cans black beans
1 (15.5 ounce) can pinto beans
1/2 (10 ounce) can whole kernel corn
1/2 (10 ounce) can diced tomatoes and green chiles
8 (10 inch) flour tortillas
1/2 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.
1 cup uncooked brown rice
2 cups water
2 (15 ounce) cans black beans
1 (15.5 ounce) can pinto beans
1/2 (10 ounce) can whole kernel corn
1/2 (10 ounce) can diced tomatoes and green chiles
8 (10 inch) flour tortillas
1/2 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.