Ingredients

• 1 cup uncooked brown rice
• 4 cups water
• 4 , 1 ounce
• 4 , 15 ounce
• 2 , 15 ounce
• 1 , 10 ounce
• 1 , 10 ounce
• 1 medium onion , chopped
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 16 , 10 inch
• 1 cup shredded reduced-fat Cheddar cheese
• 1 cup shredded reduced-fat Monterey Jack cheese
• cooking spray

Instructions

1. 1 Combine rice, water, and taco seasoning 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.
2. 2 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.
3. 3 Divide the bean-rice mixture evenly among the tortillas and roll up.
4. 4 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.

Nutrition per serving