Try this Make-Ahead Lunch Wraps recipe, or contribute your own.
Suggest a better description1. 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.
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 301 | ||
Calories from Fat: 105 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 25.2mg | 8 % | |
Sodium 344.9mg | 12 % | |
Potassium 144.8mg | 4 % | |
Total Carbohydrate 36.9g | 11 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 35.1g | ||
Protein 11.5g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 301
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