Lunch Time Burritos
1 cup uncooked brown rice
1 tsp cumin
4 cups water
Salt to taste
1 package Southwest seasoning, 4 oz
Pepper to taste
4 can (15 oz) black beans
1 tsp garlic powder
2 can (15.5 oz) Pinto beans
1 tsp oregano
1 can (10 oz) whole kernel corn
1 sweet onion, chopped
1 jar (10 oz) Salsa
1 cup cheddar cheese, shredded
16 ten-inch flour tortillas
1 cup Monterey jack cheese, shredded
Prep Day: Combine rice, southwest seasoning and water in a saucepan, and bring to a boil. Reduce heat to low. Cover and simmer for 35 to 40 minutes or until rice is tender. Remove from heat and cool.
Place black beans and pinto beans into a colander or strainer; rinse. Add corn, onion, spices and salsa, 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.
Freeze wraps in single layer on lightly greased cookie sheet. When fully frozen, wrap individually in foil or plastic wrap. Place wraps in large zip-top freezer bags; freeze.
Serve Day: Unwrap wraps from foil or plastic wrap. To heat using microwave, wrap in a paper towel. Cook in microwave until heated through, approximately 2 minutes at 70% power.
To heat in oven, thaw wrap. Remove plastic wrap if used in freezing and wrap in tin foil. Bake at 350F for ten minutes.
Northerly Nosh 