Make-Ahead Lunch Wraps

2 cups Uncooked brown rice 
4 cups Water 
4 (15 ounce) cans Black beans 
2 (15.5 ounce) cans Pinto beans 
1 (10 ounce) can Whole kernel corn 
1 (10 ounce) can Diced tomatoes and green chiles 
16 (10 inch) flour tortillas 
1 pound Pepper Jack cheese, shredded 

1. 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. 

Nutrient Information:  560 Calories, 13 g Total Fat, 5 g Saturated Fat, 82 g Carbohydrates, 25 g Protein,  290 mg Calcium, 12 g Fiber

Source: www.mealsmatter.org