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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. 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. | 2. Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	2	cups	uncooked	1147.08	241.6768	22.8468	8.7848
water	4	cups		0.0	0.0	0.0	0.0
black bean	4	cans		3967.2564	725.5076	251.2984	16.5205
pinto bean	2	cans		-	-	-	-
kernel corn	1	can		276.9265	54.6877	7.6525	3.0018
tomato green chile	1	can	diced	403.4676	0.0	89.7602	2.2667
flour tortilla	16			-	-	-	-
pepperjack cheese	1	pound	shredded	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.