Meal Details
1. Rice and bean lunch wraps
690 cals, 30p, 84c, 19f (per meal)
2/3 cup (127g)
1 1/3 cup(s) (316mL)
1 1/3 can(s) (585g)
2/3 can (~16 oz) (185g)
2/3 11oz can (127g)
4 tortilla (approx 10" dia) (288g)
1/3 lbs (151g)
2/3 can (~10 oz) (187g)
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
350 cals, 5p, 10c, 28f (per meal)
6 tbsp minced (90g)
6 tbsp (90mL)
3 avocado(s) (603g)
3 medium whole (2-3/5" dia) (369g)
1 1/2 tbsp (23mL)
1/2 tbsp (5g)
1/2 tbsp (9g)
1/2 tbsp, ground (3g)
Recipe has been scaled from original by 3x. 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.