s Make-Ahead and Freeze Mexican Wraps s   


This easy-to-mix filling makes a lot of tasty lunches or dinners.
Yields: 32 Servings

Ingredients

2 cups Rice Uncooked (brown or white)
4 cups Water (add salt or garlic salt for more flavor)
4 cans (15 oz. each) Black beans
2 cans (15 oz. each) Pinto beans
1 can (10 oz.) Corn
1 can (10 oz.) Tomatoes and green chilies (Ro-tel brand)
1 lb. Pepper jack cheese shredded
32 (10 inch) Flour tortillas
2 Bell peppers , any color, sliced into stripes
 
Instructions
 Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 35-40 minutes or until rice is tender. Remove from heat and cool.

Place beans into a colander and rinse. Add corn and tomatoes to colander, drain and mix with beans. Transfer to a large bowl.

Mix in rice and cheese.

Divide the mixture evenly among the tortillas, adding 2-3 sliced of pepper to each wrap before rolling up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze.

Reheat as needed in the microwave for lunch or snacks. These are also good if warmed in the microwave and then heated on the grill to make a nice crispy crust.



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Everyday Cheapskate blog

Cuisine :   Mexican    

Main Ingredient :   Beans