Meal Details
1. Rice and bean lunch wraps
690cal, 30p, 84c, 19f (per meal)
2/3 can (~10 oz) (187g)
1/3 lbs (151g)
4 tortilla (approx 10" dia) (288g)
2/3 11oz can (127g)
2/3 can (~16 oz) (185g)
1 1/3 can(s) (585g)
1 1/3 cup(s) (316mL)
2/3 cup (127g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
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.
2
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.
3
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.
2. Tomato and avocado salad
157cal, 2p, 4c, 12f (per meal)
1 1/3 medium whole (2-3/5" dia) (164g)
1/4 tbsp, ground (2g)
1/4 tbsp (4g)
1/4 tbsp (2g)
2 tsp (10mL)
1 1/3 avocado(s) (268g)
2 2/3 tbsp (40mL)
2 2/3 tbsp minced (40g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.