#783: Make Ahead Lunch Wraps

This is a recipe that can be made ahead, put together and then eaten later.  It would make for a very quick, healthy lunch or dinner.  I knew my family would not eat this with me, and I don't enjoy flour tortillas very much (unless it's in the form of a chimichanga or enchilada).  Personally I'd rather eat corn tortillas.  So I made the "filling" for this and then will heat up the filling when ready to eat and put inside corn tortillas instead. 
1 cup uncooked brown rice (I used 1/2 c COOKED rice)
4 cups water
Salt to taste
1 package Southwest seasoning, 4 oz (I couldn't find this see note below)
2 cans (15 oz) black beans (I used 1 can)
1 can (15.5 oz) Pinto beans (I used 2 cans)
1 can (10 oz) whole kernel corn (I used 3/4 c frozen corn)
1 sweet onion, chopped (I used red onion)
1/2 jar (10 oz) Salsa
1/2 cup cheddar cheese, shredded
8 ten-inch flour tortillas
1 cup Monterrey jack cheese, shredded (I omitted)

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.

Last Minute Assembly:
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.

Southwest Seasoning: I could not find this so I googled it and basically just added a little bit (about 2-3 shakes of each) of the following ingredients: chili powder, paprika, garlic powder, black pepper, oregano and crushed red pepper.

 

I made many changes to this recipe to make it healthier. The main different to my version though used less brown rice and cheese. My "filling" made TEN heaping half cup portions for 3.5 ww+ pts per serving (tortilla pts not included).  This could easily fill 2 tortillas!