Make-Ahead Mexican Roll-Ups - cooking recipe

Ingredients

3 cups cooked brown rice
1 (15 ounce) can chili beans
2 cups frozen corn
2 cups colby-monterey jack cheese, shredded
1 cup salsa
8 flour tortillas, 10-inch

Preparation

Prepare rice according to package directions, allowing about 15 minutes for instant rice or about 45 minutes for regular brown rice. Cool completely.
Place beans in a colander or strainer and rinse to reduce sodium. Transfer to a large bowl.
Thaw frozen corn in microwave. Drain and add to bowl. Or, if using can corn, just drain and add to bowl.
Stir in rice, cheese, and salsa and spoon about 1/2 cup filling on each tortilla and roll or fold up.
To freeze for future use, wrap eacch in plastic wrap and place in pan in the freezer overnight. When completely frozen, place in freezer safe plastic bag. Seal, label with date and return to freezer.