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Make Ahead Wraps -Oamc

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Ingredients

Adjust Servings:
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

Nutritional information

518.8
Calories
101 g
Calories From Fat
11.3 g
Total Fat
4.4 g
Saturated Fat
13.7 mg
Cholesterol
697.3 mg
Sodium
82.9 g
Carbs
15 g
Dietary Fiber
3 g
Sugars
22.8 g
Protein
329 g
Serving Size

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Make Ahead Wraps -Oamc

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    Cuisine:

    These are DELICIOUS! I didn't use as much brown rice as called for (I don't think it tastes good in it) and I added some fresh cilantro and probably a little extra cheese. I wrapped these individually in foil and then put several into one gallon size freezer bag. I put them in the fridge the night before and then put them (Foil and everything) into the toaster oven for 20 minutes at 350 degrees and MAN oh MAN are these delicious! So far they have been in the freezer 3 months and still taste great. Totally worth the time to do these.

    • 90 min
    • Serves 16
    • Easy

    Ingredients

    Directions

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    Make Ahead Wraps – OAMC,I was thinking that if you can make breakfast burritos to freeze than you have to be able to make a healthy wrap for lunch. Here is the result. Feel free to change it up to whatever sounds good to you!,These are DELICIOUS! I didn’t use as much brown rice as called for (I don’t think it tastes good in it) and I added some fresh cilantro and probably a little extra cheese. I wrapped these individually in foil and then put several into one gallon size freezer bag. I put them in the fridge the night before and then put them (Foil and everything) into the toaster oven for 20 minutes at 350 degrees and MAN oh MAN are these delicious! So far they have been in the freezer 3 months and still taste great. Totally worth the time to do these.,These wraps are fantastic! I made them to have on hand for my DH’s lunches and dinners while he’s on the road. I love knowing that he’s not eating junk, but it makes me happy that he’s also enjoying his meals. This recipe fit the bill and is made better by having a bunch on hand, ready to go. I felt nervous cooking the rice with all that water, but it absorbed it as it cooled . used the Emeril’s southwest spice mix, that’s posted on this site, only using half of what was called for and my wraps had plenty of flavor. I left out the salt called for in this recipe, because the seasoning mix had plenty.Thanks for sharing the recipe!


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    Steps

    1
    Done

    Combine Rice, Southwest Seasoning and Water in a Saucepan, and Bring to a Boil.

    2
    Done

    Reduce Heat to Low, Cover, and Simmer For 35-40 Minutes, or Until Tender.

    3
    Done

    Remove from Heat, and Cool.

    4
    Done

    Place Black Beans and Pinto Beans Into a Colander or Strainer, and Rinse.

    5
    Done

    Transfer to a Large Bowl. Add Corn, Onion, Spices and Salsa, and Toss to Mix.

    6
    Done

    Mix in Rice and Cheese.

    7
    Done

    Divide the Mixture Evenly Among the Tortillas, and Roll Up.

    8
    Done

    Freeze Wraps in Single Layer on Lightly Greased Cookie Sheet.

    9
    Done

    When Fully Frozen, Wrap Individually; Place Wraps in Large Zip-Top Freezer Bags; Freeze.

    10
    Done

    to Serve: Unwrap Wraps (that Even Sounds Funny to Me) from Foil or Plastic Wrap That You Used For Freezing.

    Avatar Of Michael Nguyen

    Michael Nguyen

    Pho connoisseur whipping up aromatic and flavorful bowls of Vietnamese noodle soup.

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