Make Ahead Lunch Wraps...

2 cups uncooked brown rice
4 cups water
1 pkg. taco seasoning
4 15oz. cans black beans
2 15.5oz. cans pinto beans
1 10oz. can whole kernel corn
1 10oz. can diced tomatoes and green chilies
16 10-inch flour tortillas
1 lb. shredded pepperjack cheese

Combine rice, water and taco seasoning in a saucepan and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until tender. Remove from heat, and cool.

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.

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 and snacks.