Make-Ahead Burritos

A delicious lunch wrap. Make, freeze, and reheat.

The ingredient of Make-Ahead Burritos

1. 1 cup uncooked brown rice
2. 4 cups water
3. 4 (1 ounce) envelopes taco seasoning blend
4. 4 (15 ounce) cans black beans, rinsed and drained
5. 2 (15 ounce) cans pinto beans, rinsed and drained
6. 1 (10 ounce) can comprehensive kernel corn, drained
7. 1 (10 ounce) container salsa
8. 1 medium onion, chopped
9. 1 teaspoon ring cumin
10. 1 teaspoon garlic powder
11. 1 teaspoon dried oregano
12. salt and field black pepper to taste
13. 16 (10 inch) flour tortillas
14. 1 cup shredded reduced-fat Cheddar cheese
15. 1 cup shredded reduced-fat Monterey Jack cheese
16. cooking spray

The instruction how to make Make-Ahead Burritos

1. attach rice, water, and taco seasoning in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender, 35 to 40 minutes. sever from the heat and let cool; it will be soggy.
2. include black beans, pinto beans, corn, salsa, onion, cumin, garlic powder, oregano, salt, and pepper in a large bowl; toss to mix. amalgamation in cooked rice, Cheddar, and Monterey Jack.
3. Divide the bean-rice incorporation combination evenly accompanied by the tortillas and roll up.
4. Spray a cookie sheet lightly in the manner of cooking spray. Lay tortillas in a single growth almost the cookie sheet and place in the freezer until fully frozen, approximately 2 hours. Wrap each tortilla in plastic wrap or foil and place in a large zip-top bag to growth in the freezer until ready to use.

Nutritions of Make-Ahead Burritos

calories: 469.6 calories
carbohydrateContent: 78.7 g
cholesterolContent: 6.5 mg
fatContent: 8.6 g
fiberContent: 12.4 g
proteinContent: 19.3 g
saturatedFatContent: 2.8 g
servingSize:
sodiumContent: 1744.5 mg
sugarContent: 4.2 g
transFatContent:
unsaturatedFatContent: