Make Ahead Mexican Rollups

Serves: 
8
Ingredients: 
  • 3 cups cooked brown rice
  • 1 15-ounce can beans (black, pinto, chili, etc.)
  • 2 cups frozen corn or 1 15-ounce can whole kernel corn
  • 2 cups shredded cheddar, Monterey jack, or hot pepper cheese (8 ounces)
  • 1 cup salsa
  • 8 10-inch or burrito-size tortillas

 

 

Instructions: 
  1. Wash hands.
  2. Prepare rice according to package directions, allowing about 15 minutes for instant rice or about 45 minutes for regular brown rice. Cool completely.
  3. Place beans in a colander or strainer, and rinse to reduce sodium. Transfer to a large bowl.
  4. Thaw frozen corn in microwave; drain and add to bowl. Or, rinse and drain canned corn and add to bowl.
  5. Stir in rice, cheese, and salsa.
  6. Spoon about 1/2 cup filling on each tortilla. Roll or fold up.
Tips: 
  • Freeze this dish for future use: Wrap each in plastic wrap and place in pan in freezer overnight. When completely frozen, place in freezer weight plastic bag. Seal, label with date, and return to freezer. Roll-ups should keep 6 to 8 weeks in the freezer.
  • To use: Thaw in the refrigerator before reheating. Microwave thawed tortillas in the plastic wrap for about 1 minute.
  • For variety, serve this filling mixture on lettuce or spinach for a salad, or use as a dip.
     
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