Make Ahead Lunch Wraps

Ingredients

• 3/4 cup uncooked brown rice
• 1-1/2 cups water
• 1-1/2 (15 ounce) cans black beans
• 3/4 (15.5 ounce) can pinto beans
• 3/8 (10 ounce) can whole kernel corn
• 3/8 (10 ounce) can diced tomatoes and green chiles
• 6 (10 inch) flour tortillas
• 6 ounces shredded pepperjack cheese

Directions

1. 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.
2. 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.
3. 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.