Make Ahead Burrito Wraps

Tonight was soccer night - again. I love watching my daughter play soccer and I love watching my husband coach, but it totally messes with my schedule. When you get off of work at 5, have to be on the soccer field at 6, get home at 7:30 and want to have the kids in bed by 8 there isn't much time for things like dinner and breathing.

I've resorted to fast dinners that we can eat either on the go or when we get a spare moment. I stumbled upon a new stand by that totally fits the bill - make ahead burrito wraps. Of course I got the recipe from http://www.allrecipes.com/. Thanks for turning me on to that website, Cara, it's kept my family well fed.

The recipe makes a large batch of 20 burritos. I wrap them individually in saran wrap and then in a ziploc baggie. They work well for a quick healthy lunch or dinner. My kids even like them, which is hard to come by.

INGREDIENTS
2 cups uncooked brown rice
4 cups water
2 (15 ounce) cans black beans
1 (15.5 ounce) cans pinto beans
1 (10 ounce) can whole kernel corn
1 (10 ounce) can diced tomatoes and green chiles

1 chopped onion

1 chopped green pepper
20 (10 inch) flour tortillas
1 pound shredded pepperjack cheese

1 tablespoon chili powder

1 teaspoon cumin

DIRECTIONS
Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.
Place black beans and pinto beans into a colander or strainer, and rinse.

Saute onion, green pepper and corn in 1 tbsp olive oil. Add chili powder and cumin to pan. When soft, remove from heat and cool. Add diced tomatoes with green chilies to the veggie mixture 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. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks. I find that 1 1/2 minutes works great for defrosted burritos.