Make-ahead Mexican Rollups
Serves: 8
Spanish translation (pdf)
Ingredients
- 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
Instructions
- Wash hands.
- 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, rinse and drain canned corn and add to bowl.
- Stir in rice, cheese, and salsa.
- Spoon about 1/2 cup filling on each tortilla. Roll or fold up.
Tips
- To freeze 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.
- To use: Best if thawed in the refrigerator before reheating. Microwave thawed tortillas in the plastic wrap for about 1 minute.
November 29th, 2010 saat: 3:56 pm
My personal cousin recommended this web site and she has been totally right continue the fantastic function!
February 16th, 2011 saat: 5:00 am
May I thaw it not in refrigerator?
March 6th, 2011 saat: 1:23 pm
I would like to know how much dry rice (brown) is needed to make 3 cups cooked.
Thanks!
August 6th, 2011 saat: 6:02 am
Well, I just learned something today. Thanks for sharing that.
August 16th, 2011 saat: 12:55 pm
Instant brown rice doubles in volume as it cooks so you would need to start with about 1.5 cups of instant rice
August 16th, 2011 saat: 1:33 pm
Yes, if you have time, that would work. Peggy