Resource Pantry

Ingredients

• 2 cups of uncooked brown rice
• 4 cups of water
• 4 (15 ounce) cans of black beans
• 2 (15.5 ounce) cans of pinto beans
• 1 (10 ounce) can of whole kernal corn
• 1 (10 ounce) can of diced tomatoes
• 16 flour tortillas
• 1 pound of shredded pepperjack cheese

Servings: 16

Instructions

• 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.
• 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.
• 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.