1 c rice
2 cups water
2 cans black beans
1 can pinto beans or pinto beans with jalapenos
1 can whole kernel corn
1 can Rotel diced tomatoes and green chiles
1 can green chiles
16 (10 inch) flour tortillas
1 pound shredded pepperjack cheese
Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover and simmer for 25-30 minutes. Remove from heat. Place beans in a colander and rinse. Drain tomatoes, corn and green chiles. Transfer beans and vegetables to a large bowl. Mix in rice and cheese. Divide the mixture evenly among the tortillas and roll up. Wrap individually in plastic wrap and put in a large freezer bag and freeze. Reheat in the microwave.
Time: 1 hour Makes: 16
I usually have these in my freezer at all times for quick lunches.