Make Ahead Wraps - OAMC

Make Ahead Wraps - OAMC

Time: 1 hrs 10 mins

Ingredients

• 1 cup uncooked brown rice
• 4 cups water
• 1 (4 ounce) package southwest seasoning
• 4 (15 ounce) cans black beans
• 2 (15 1/2 ounce) cans pinto beans
• 1 (10 ounce) can whole kernel corn
• 1 (10 ounce) jar salsa
• 16 10-inch flour tortillas
• 1 teaspoon cumin
• salt and pepper
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 onion, chopped
• 1 cup cheddar cheese, shredded
• 1 cup monterey jack cheese, shredded

Directions

• 1 Combine rice, southwest seasoning and water in a saucepan, and bring to a boil.
• 2 Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender.
• 3 Remove from heat, and cool.
• 4 Place black beans and pinto beans into a colander or strainer, and rinse.
• 5 Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
• 6 Mix in rice and cheese.
• 7 Divide the mixture evenly among the tortillas, and roll up.
• 8 Freeze wraps in single layer on lightly greased cookie sheet.
• 9 When fully frozen, wrap individually; place wraps in large zip-top freezer bags; freeze.
• 10 TO SERVE: Unwrap wraps (that even sounds funny to me) from foil or plastic wrap that you used for freezing.
• 11 Wrap in a paper towel.
• 12 Cook in microwave until heated through (about 2 minutes).
• 13 Or thaw wrap (remove plastic wrap if used in freezing), put foil, and bake at 350F for ten minutes.