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. Simple salad with tomatoes and carrots
98cal, 4p, 7c, 3f (per meal)
2 hearts (1000g)
1 medium (61g)
2 medium whole (2-3/5" dia) (246g)
3 tbsp (45mL)
1
In a large bowl, add the lettuce, tomato, and carrots; mix.
2
Pour dressing over when serving.
