Make Ahead Wraps
Ingredients
- 1 c white rice (uncooked)
- 2 oz Emeril's Essence (or Cajun seasoning, or southwest seasoning, or taco seasoning)
- 1.75 c water
- 800 g canned black beans (3 cups)
- 400 g canned pinto beans (1.5 cups)
- 140 g canned corn (whole kernel, 5oz)
- 1/2 c chopped onion
- 1/2 t cumin
- salt
- freshly ground black pepper
- 1/2 t garlic powder
- 1/2 t oregano
- 140 g salsa (5 oz)
- 1/2 c shredded cheddar cheese
- 1/2 c shredded mozzarella cheese
- 8 flour tortillas (10", or more smaller ones)
Method
1a. Combine rice, Emeril's, and water in a saucepan; bring to a boil.
1b. Reduce heat to low, cover; simmer for 20 minutes, until tender.
1c. Remove from heat; cool.
2a. While that cooks, place the black beans and pinto beans in a colander or strainer; rinse.
2b. Transfer the beans to a large bowl. Add the corn, onion, spices, and salsa; toss to mix.
2c. When the rice is cooked, mix in rice and cheese.
3. Divide the mixture evenly among the tortillas; roll them up.
4a. Freeze wraps in a single layer on a lightly greased cookie sheet.
4b. When fully frozen, wrap individually; place them in large ziplock bags; freeze.
5a. To serve: Unwrap wraps from foil or plastic wrap, wrap in a paper towel.
5b. Cook in microwave about 2 minutes, until heated through.
5c. Or thaw wrap, put in foil, and bake at 350F for 10 minutes.