Quick Lunch Wraps

It's cold here in Montana (surprise, surprise), so we've been doing more hot meals, even for breakfast and lunch. Last week, Josh and I made up a batch of wraps to keep in the freezer. We've been using this recipe for about 7 years now. We go through periods where we eat these for lunch every single day for months at a time. They're tasty, and reasonably healthy and very easy to "grab and go"

Quick Lunch Wraps
2 cups uncooked rice
2 cans pinto beans
2 cans black beans
2 cans kidney beans
1 pound cheese (we use monterrey jack or pepper jack), shredded
1 can whole kernel corn
1 can ro-tel tomatoes (or 1 can petite diced tomatoes and one small can diced chiles)
tortillas (the number depends on the size you get, around 40-50 soft taco size, more if they're fajita sized, less if they're burrito size)

1. Cook the rice according to directions
2. Dump all of the beans into a colander and rinse
3. Pour corn and ro-tel on top of beans (do not rinse)
4. In a LARGE pot or bowl, mix rice, bean mixture and cheese
5. Fill tortillas and wrap each one in plastic wrap, then put in gallon ziplocs and freeze
6. To eat, unwrap and heat on reduced power in the microwave for about 2 minutes if frozen. If you are taking these to work, take them out of the freezer in the morning and take them with you. They'll thaw by lunchtime and just need a quick zap in the microwave to be warm.

**You can use any combination of beans you want, add more chiles if you like your food spicy
**Sometimes when we're craving this, but I don't want to roll all those tortillas, I'll use this as a veggie enchilada stuffing instead. Just layer with corn tortillas, enchilada sauce and more cheese casserole style. I usually get two or three 8x8 pans that freeze well and can be warmed in the oven at 350 for a quick dinner.