Lunch Wraps for the Freezer

Submitted by Robyns Cookin

"I originally got this recipe from Allrecipes.com, but have modified it over the years. These wraps are really tasty, but admittedly, are a bit dry and should be served with some sort of sauce on top (hot sauce, enchilada sauce, fresh salsa, or sour cream...etc.). These are cheap, filling, nutritious, and great to have hand in the freezer. I keep some in the freezer at work, and a bottle of Tapatio in my desk (or sometimes I even freeze individual-sized [appx 1/4 cup] homemade red chile sauce in snack-sized ziplocs). I usually use 2 tablespoons of my own taco seasoning mix, but specified one package below, for convenience. I often add additional veggies such as shredded carrots, diced bell pepper and onion, etc."

 

• Ready In: 1hr 45mins
• Ingredients: 9
• Yields: 22 wraps
• Serves: 22

ingredients

• 2 cups brown rice
• 1 (1 1/4 ounce) packet taco seasoning (or appx 2 T homemade mix)
• 3 (15 ounce) cans black beans, drained and rinsed
• 2 (15 ounce) cans pinto beans, drained and rinsed
• 1 cup frozen corn kernels (I always eyeball this amount...1 cup is approximate)
• 1 (14 1/2 ounce) can diced tomatoes, un-drained
• 1 (4 ounce) can diced green chilies
• 22 tortillas (I use 10-inch torts, you may need more or less, depending on how "stuffed" you make them)
• 2 cups 2% cheddar cheese, shredded (I've used all kinds of cheese with good results)

directions

1. Cook rice according to package directions.
2. Transfer to a large mixing bowl and stir in the rest of the ingredients.
3. Divide the mixture evenly among the tortillas.
4. Roll up burrito style.
5. Wrap individually in saran wrap or foil and place into a large freezer bag and place in the freezer.
6. Reheat from frozen in the microwave until cooked (usually around 2 minutes).