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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (331g) Recipe makes 16 servings The following items or measurements are not included below: southwest seasoning |
||
| Calories 519 | ||
| Calories from Fat 101 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.3g | 17% | |
| Saturated Fat 4.4g | 22% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 13mg | 4% | |
| Sodium 706mg | 29% | |
| Potassium 764mg | 21% | |
| Total Carbohydrate 83.0g | 27% | |
| Dietary Fiber 15.0g | 59% | |
| Sugars 3.1g | ||
| Protein 22.8g | 45% | |
Make Ahead Wraps - OAMC
By: Tish
Jan 27, 2005
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!
SERVES 16
Ingredients
- 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
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 onion, chopped
- 1 cup cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
Directions
1
Combine rice, southwest seasoning and water in a saucepan, and bring to a boil.2
Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender.3
Remove from heat, and cool.4
Place black beans and pinto beans into a colander or strainer, and rinse.5
Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.6
Mix in rice and cheese.7
Divide the mixture evenly among the tortillas, and roll up.8
Freeze wraps in single layer on lightly greased cookie sheet.9
When fully frozen, wrap individually; place wraps in large zip-top freezer bags; freeze.10
TO SERVE: Unwrap wraps (that even sounds funny to me) from foil or plastic wrap that you used for freezing.11
Wrap in a paper towel.12
Cook in microwave until heated through (about 2 minutes).13
Or thaw wrap (remove plastic wrap if used in freezing), put foil, and bake at 350F for ten minutes.
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- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Rice
- Main Ingredient > Beans
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Microwave
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For Large Groups
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > To Go... > Brown Bag
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Cilantro in Canada
On Sep 2, 2009
These were excellent. I used what I had on hand so I left out the cheeses and used white rice that I had left over. I mixed the southwest seasoning in after I had combined the remaining ingredients. These made a great vegetarian dinner. Thanks for the recipe.
From: MinouStars
On Aug 30, 2009
These are soooo delicious! I made them as part of my oamc for when I start University this Fall, these will be soooo convenient! Thanks for posting the recipe!!
From: Jewelies
On Mar 1, 2005
Excellent - I cooked my rice in my rice cooker along with Tish's Emeril's Southwestern Spice #30984 then just mixed everything together in a large bowl. Fabulous taste and these will be great to have on hand for lunches. Thanks Tish!
From: HeatherDiane
On Mar 29, 2005
I couldn't figure out what a package of southwest seasoning was, so I used (2) packages of taco seasoning - and this worked out great! The rice by itself with the packages of taco was a little much, but wrapped up with all the other ingredients it was delicious. My husband is scarfing these up when he doesn't feel liking cooking anything else, and I have been bringing them for lunches and they are quite tasty! They are perfect when you add a little sour cream and/or salsa to them after you have reheated them. Yum, yum - this is a do over! Thanks, Tish!
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