
Rice and bean lunch wraps
690 cals, 30p, 84c, 19f (per meal)
1 cup (190g)
2 cup(s) (479mL)
2 can(s) (878g)
1 can (~16 oz) (277g)
1 11oz can (190g)
6 tortilla (approx 10" dia) (432g)
1/2 lbs (227g)
1 can (~10 oz) (280g)
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.