Online Recipe Book


Make Ahead Wraps

Yield
8 wraps
Prep info
10 min prep + 20 min cook & prep + 10 min cool + 20 min assemble + 8 hr freeze + 10 min bake
Prep time
Not set
Cook time
1 hour, 10 minutes
Time required
1 hour, 10 minutes
Oven preheat
N/A
Type
Lunch
Status
Edited
Tags
vegetarian

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.

Notes

History