Make Ahead Mexican Rollups

  • 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



  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.
  • 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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