A delicious lunch wrap. Make, freeze, and reheat.
Combine rice, water, and
in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender, 35 to 40 minutes. Remove from the heat and let cool; it will be soggy.
Combine black beans, pinto beans, corn, salsa, onion, cumin, garlic powder, oregano, salt, and pepper in a large bowl; toss to mix. Mix in cooked rice, Cheddar, and Monterey Jack.
Divide the bean-rice mixture evenly among the tortillas and roll up.
Spray a cookie sheet lightly with cooking spray. Lay tortillas in a single layer on the cookie sheet and place in the freezer until fully frozen, about 2 hours. Wrap each tortilla in plastic wrap or foil and place in a large zip-top bag to store in the freezer until ready to use.
Per Serving: 470 calories; protein 19.3g; carbohydrates 78.7g; fat 8.6g; cholesterol 6.5mg; sodium 1744.5mg.