Community Pick
Make Ahead Wraps - OAMC
"I was thinking that if you can make breakfast burritos to freeze than you have to be able to make a healthy wrap for lunch. Here is the result. Feel free to change it up to whatever sounds good to you!"
photo by children from A to Z
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
16
ingredients
- 1 cup uncooked brown rice
- 4 cups water
- 1 (4 ounce) package southwest seasoning
- 4 (15 ounce) cans black beans
- 2 (15 1/2 ounce) cans pinto beans
- 1 (10 ounce) can whole kernel corn
- 1 (10 ounce) jar salsa
- 16 10-inch flour tortillas
- 1 teaspoon cumin
- salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 onion, chopped
- 1 cup cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
directions
- Combine rice, southwest seasoning and water in a saucepan, and bring to a boil.
- Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender.
- Remove from heat, and cool.
- Place black beans and pinto beans into a colander or strainer, and rinse.
- Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
- Mix in rice and cheese.
- Divide the mixture evenly among the tortillas, and roll up.
- Freeze wraps in single layer on lightly greased cookie sheet.
- When fully frozen, wrap individually; place wraps in large zip-top freezer bags; freeze.
- TO SERVE: Unwrap wraps (that even sounds funny to me) from foil or plastic wrap that you used for freezing.
- Wrap in a paper towel.
- Cook in microwave until heated through (about 2 minutes).
- Or thaw wrap (remove plastic wrap if used in freezing), put foil, and bake at 350F for ten minutes.
Questions & Replies
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Reviews
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These wraps are fantastic! I made them to have on hand for my DH's lunches and dinners while he's on the road. I love knowing that he's not eating junk, but it makes me happy that he's also enjoying his meals. This recipe fit the bill and is made better by having a bunch on hand, ready to go. I felt nervous cooking the rice with all that water, but it absorbed it as it cooled . I used the Emeril's southwest spice mix, that's posted on this site, only using half of what was called for and my wraps had plenty of flavor. I left out the salt called for in this recipe, because the seasoning mix had plenty.Thanks for sharing the recipe! -
I used Emerils southwest seasoning as suggested by other reviews. I only used about 1/2 what was called for and it was plenty seasoned. These are awesome wraps, I will make again. -
We loved these! We like to spread mashed sweet potatoes over the torilla before rolling these up tastes delicious! -
we really enjoyed these. I also used the Emeril's southwestern seasoning recipe, which makes 4 oz/1/2 cup exactly. I cooked the rice in my rice cooker with the seasonings, used cooked dried black beans instead of canned, frozen corn rather than canned, and smaller tortillas (made 20 with some filling left over, which we plan to use as a warm dip with tortilla chips). I found it was easier to form the wraps when I microwaved the tortillas between two damp paper towels for about 30 seconds-- did this in batches of 4-5 tortillas. It makes them more pliable. I will make this again, but probably not for a while because I have 18 more in my freezer. -
These are DELICIOUS! I didn't use as much brown rice as called for (I don't think it tastes good in it) and I added some fresh cilantro and probably a little extra cheese. I wrapped these individually in foil and then put several into one gallon size freezer bag. I put them in the fridge the night before and then put them (Foil and everything) into the toaster oven for 20 minutes at 350 degrees and MAN oh MAN are these delicious! So far they have been in the freezer 3 months and still taste great. Totally worth the time to do these.
see 43 more reviews
Tweaks
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YUM! These were delicious. I think the mixture could also be used as a side - rice/beans. I was picking at it in the bowl before making the burritos. It was good cold and warm. For dinner we rolled them up and covered with enchilada sauce/cheese and baked (didn't freeze prior). My variation -- used a 1oz. package of Taco seasoning instead of a 4oz pkg of southwest seasoning. And didn't add in cheese as I wanted to make this less fattening. Didn't seem lacking in taste at all. This will be a recipe i make over and over again. -
we really enjoyed these. I also used the Emeril's southwestern seasoning recipe, which makes 4 oz/1/2 cup exactly. I cooked the rice in my rice cooker with the seasonings, used cooked dried black beans instead of canned, frozen corn rather than canned, and smaller tortillas (made 20 with some filling left over, which we plan to use as a warm dip with tortilla chips). I found it was easier to form the wraps when I microwaved the tortillas between two damp paper towels for about 30 seconds-- did this in batches of 4-5 tortillas. It makes them more pliable. I will make this again, but probably not for a while because I have 18 more in my freezer.
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I used 3 cans of kidney beans instead of the black beans. Cooked the onion (personal preference), and added 1 cup of shredded chicken to the rice, used taco seasoning, before mixing it all together. Froze 10, kept 3 out. One for my lunch and 2 for hubby's. He called me before I got to mine and said how good it was. Just diped into some salsa, YUMMY! -
The southwest seasoning that I used was TOO strong for one batch, so I ended up doubling the batch. I also used kidney beans instead of black beans. My husband would have liked tapatio hot sauce added in.
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
