Freezer Lunch Wraps

Combine cooked rice and water in a saucepan, stirring until the mixture is well combined. Place the saucepan over high heat and bring the rice to a rolling boil. Once boiling, decrease the heat to a low simmer, cover the saucepan with a lid, and let it cook for 35 to 40 minutes or until the rice is tender. Remove the saucepan from the heat source and allow it to cool down.

Concurrently, sort through black beans and pinto beans in a fine-mesh strainer or colander. Transfer the sorted beans to a large serving container. Combine the beans with corn, diced tomatoes containing green chiles, and then mix in cooled cooked rice and shredded pepper Jack cheese.

Divide the bean mixture evenly among tortillas, then roll up each one tightly. Wrap each rolled-up tortilla individually in plastic wrap and place them into a large freezer bag. Once sealed, place the bag in the freezer to store for future use. To reheat as needed, simply microwave the desired amount of tortillas for a quick and easy lunch or snack.