Make-Ahead Lunch Wraps

Ingredients

Original recipe (1X) yields 16 servings

• 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, drained
• 1 (10 ounce) can diced tomatoes with green chiles
• 16 (10 inch) flour tortillas
• 1 pound shredded pepper Jack cheese

Directions

1. Gather the ingredients.Photographer: Jacob Fox / Food Styling: Shannon Goforth / Prop Styling: Gabriel Greco
2. Combine rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from the heat and let and cool.Photographer: Jacob Fox / Food Styling: Shannon Goforth / Prop Styling: Gabriel Greco
3. Meanwhile, rinse black beans and pinto beans in a colander or strainer. Transfer beans to a large bowl. Mix in corn and diced tomatoes with green chiles, then mix in cooled rice and pepper Jack cheese.Photographer: Jacob Fox / Food Styling: Shannon Goforth / Prop Styling: Gabriel Greco
4. Divide mixture evenly among tortillas and roll up.Photographer: Jacob Fox / Food Styling: Shannon Goforth / Prop Styling: Gabriel Greco
5. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.