Prep Time::20 mins
Cook Time::40 mins
Additional Time:: 2 hrs
Total Time:: 3 hrs
Servings::16
Yield::16 burritos
Ingredients
1 cup uncooked brown rice
4 cups water
4 (1 ounce) envelopes taco seasoning mix
4 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
1 (10 ounce) can whole kernel corn, drained
1 (10 ounce) container salsa
1 medium onion, chopped
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
salt and ground black pepper to taste
16 (10 inch) flour tortillas
1 cup shredded reduced-fat Cheddar cheese
1 cup shredded reduced-fat Monterey Jack cheese
cooking spray
Directions
Combine 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. Remove from the heat and let cool; it will be soggy.
Combine black beans, pinto beans, corn, salsa, onion, cumin, garlic powder, oregano, salt, and pepper in a large bowl; toss to mix. Mix in cooked rice, Cheddar, and Monterey Jack.
Divide the bean-rice mixture evenly among the tortillas and roll up.
Spray a cookie sheet lightly with cooking spray. Lay tortillas in a single layer on the cookie sheet and place in the freezer until fully frozen, about 2 hours. Wrap each tortilla in plastic wrap or foil and place in a large zip-top bag to store in the freezer until ready to use.
Cook's Note:
To serve, unwrap a burrito and place on a microwave-safe plate. Microwave on high for 2 minutes. Or, place a foil-wrapped burrito on a baking sheet and bake in a 350 degrees F (175 degrees C) oven for 10 minutes.