• 2 cups uncooked brown rice
  • 4 cups water
  • 4 (15 ounce) cans black beans
  • 2 (15.5 ounce) cans pinto beans
  • 1 (10 ounce) can whole kernel corn
  • 1 (10 ounce) can diced tomatoes and green chiles
  • 16 (10 inch) flour tortillas
  • 1 pound shredded pepperjack cheese
  • Directions

  • Step 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.


  • Step 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.

  • Step 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.

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