I've been into making things in advance and freezing them and these are really good to heat up for lunch at work.
MinReady In:1 Hr 5 Min
2 cups uncooked brown rice
4 cups water
4 (15 ounce) cans black beans (or one bag cooked black beans)
2 (15.5 ounce) cans pinto beans
1 (10 ounce) can whole kernel corn
1 (10 ounce) can diced tomatoes and green chiles
1 packet taco seasoning
cumin to taste
onion powder to taste
minced garlic to taste
16 (10 inch) flour tortillas
1 pound shredded pepperjack cheese
1.Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.
2.Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese. Add taco seasoning, cumin, onion powder and garlic
3.Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch.
These are good with sour cream or dipped in lite ranch.