When I have a little free time and some leftover rice, I love putting together a batch of these Southwestern Wraps. These wraps are simply delicious! Not to mention, they are freezer friendly! Another bonus, they are versatile too. You can use any leftover rice you have, the beans of your choice, your favorite cheese. Well, I think you get the idea. Today, I will show you the way I love to put these together for a quick lunch.
Layers of brown rice, black beans, salsa, corn and cheese on a flour tortilla! Wrapped up and heated in the oven to make for a filling and yummy wrap for lunch or a last minute dinner! My preference of tortillas is whole wheat flour tortillas. But as with the rest of the ingredients, you can use what you have on hand. I have used cheddar and jalapeno flour tortillas for this wrap before, and they were delicious! Today, I will share my standard go-to recipe. Feel free to follow or change it up with the ingredients you prefer!
- 8 8- in whole wheat flour tortillas
- 1 1/2 cups brown rice
- 1 15- oz can black beans
- 1 cup corn canned or frozen (thawed)
- 1/2 cup salsa
- 1 1/2 cups shredded sharp cheddar cheese
- Lay out the tortillas and even distribute the rice, beans, corn, salsa and cheese on each tortilla. Be careful not to overfill the tortillas. Roll each tortilla and folding in the sides so the filling does not fall out. Wrap each rolled tortilla in foil.
- Preheat the oven to 350 degrees.
- Place the desired amount of foiled wrapped tortillas in the oven and bake for 15 to 20 minutes.
- Place the foil wrapped tortillas, unbaked, in a freezer bag. Remove as much air from the bag as possible. Place in the freezer for up to 3 months.
- To heat from frozen, follow baking instructions, but add an additional 10 to 15 minutes to the bake time.