Recipe by Melissa Pietrosanti
"These are a delicious make-ahead lunch to freeze as a handy lunch to bring to work! Just make, freeze, and then heat in the microwave for a very balanced meal."
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uncooked brown rice
4 (15 ounce) cans
2 (15.5 ounce) cans
1 (10 ounce) can
whole kernel corn
1 (10 ounce) can
diced tomatoes and green chiles
16 (10 inch)
shredded pepperjack cheese
This is a fantastic idea, and a great base recipe.
Now I don't know about you, but when I'm pregnant I want restaurant-quality food and I'll spend the time sometimes to get it. To make these taste like high-quality fresh mexican restaurant wraps, add the following to the original recipe:
1 large white onion
2 large red bell peppers
Lots of olive oil
2 T brown sugar
juice of one lime
I carmelized the onion and bell pepper together with 2 T brown sugar. This took awhile, but it was worth it. Towards the end of carmelizing, add the can of corn to the pan and sautee it with the rest. Add some salt and pepper to taste.
(Since we didn't use the diced tomatoes, I just added one 4 oz can of green chiles to the mix towards the end of carmelizing.) Let this cool sligtly, then add the cheese to the onion mixture to help it melt. Mix with the rice and beans. Add the juice of one lime to the mix. Spoon into ezekiel tortillas or whole wheat tortillas and just to make yourself feel more like a chef, put a piece of dark lettuce under the burritos to serve.
I cooked 1 c of quinoa to 2 c water for 15 min then let rest uncovered in place of 2 c uncooked brown rice. This comes out to about the same volume vs. 2 c rice and is a complete protein grain in itself. Rinse quinoa well before cooking if you try it.
As written, this is such a bland recipe. Taking the other suggestions into consideration, such as the taco seasoning and cilantro, this is a wonderful meal.
Healthy, hearty, easy and cheap! I made a half recipe which yielded 10 stuffed 10-inch tortillas. I do recommend the following additions (based on half recipe):
1) season your rice when you cook it (try salt, garlic powder, chili powder)
2) substitute good fresh salsa for the canned tomatoes; my grocery store sells a decent one in the produce aisle.
3) add 1/2 cup chopped fresh cillantro; in my opinion, this makes it!
4) add 4 oz can diced jalapenos
5) add 1T ground cumin and 1T mexican oregano to the mixture.
6) use a one-cup measure to fill the tortillas
This recipe is great -- I've used it more times than I can count! I love having such a healthy, filling meal available whenever I need it. When I first started making these, I followed the recipe exactly (I rated it 4 stars), but over time, I've made a couple of modifiations to make these 5 stars!! If it's available, I really like to buy a 14-oz bag of frozen southwest vegetable blend (corn, black beans, poblano chiles, red peppers, and onions). When using this mix, I decrease the beans to 2 cans black, 1 can pinto. Not all grocery stores in my area carry it, so when it's not available, I use 3 cans black beans, 2 cans pinto, and 1 10-oz can Mexicorn (with green and red bell peppers). I started decreasing the cheese to half a pound quite some time ago -- I don't even miss it (I also use whatever kind is on hand). I add a packet of Taco Seasoning to the rice before blending with the rest of the ingredients, and add a can of sliced olives (yummm!). I love to serve Macayo's Taco Sauce over top -- made as described, and these are anything but bland!! These are a must try!!
Awesome convenient, & healthy! The basic recipe is a little bland, but of course you can tweak & add spices to your liking. One extra step that I took and haven't seen posted is that I pulsed 1/3 of the bean mixture in the food processor before adding the rice & cheese. Then I mixed the processed beans & all other ingredients together. We liked that it held together a little better that way.
Really, really enjoyed this recipe! Thanks!!
Easy to make and very tasty. You will probably need extra tortillas, though...I mixed up a half recipe and it made 10 wraps. I have found that they are best when thawed overnight in the refrigerator, and heated up for about 2 minutes in the microwave.
wow, with a few adjustments (huge thanks to everybody's reviews!), these are FANTASTIC! it's just me and my boyfriend, so i halved the recipe. still, we used 8" tortillas and ended up with 15 wraps! not that we mind, cuz they're so good :) we added taco seasoning to the rice after cooking it, so the flavors could blend while it cooled. (i used the "taco seasoning I" recipe off this site) also, we added cilantro (mmm...) and a 4 ounce can of chiles. i used about 3/4 cup of the mixture per wrap (remember, 8" tortillas) and they are SO filling and delicious with sour cream and salsa. thanks for a healthier, yet still quick and easy alternative to "lean pockets!"
Reading the ingredients I wondered how in the world this could have been so highly rated by so many people, because it seemed so ordinary. I tried it anyway, and my family loved it. I cut everything in half except the tomatoes and subbed mexican style stewed toms for the tomatoes and chilies because the tomatoes and chilies are too spicy for my smaller children. They asked to have it again so I made another batch and froze them. Even my toddler ate a whole one!
* Percent Daily Values are based on a 2,000 calorie diet.
Make Ahead Lunch Wraps
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 461
** Calories from Fat: 141
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