Make Ahead and Freeze Mexican Wraps

I tried this recipe the other day, it turned out really good and it's quite easy. A couple of notes: it makes a ton. It says it's for 16 tortillas, I halved the recipe, filled 12 tortillas, and still had enough left over for one or two more. I would say if you make the full recipe you will need a lot more than 16 tortillas. Also, I used frozen corn, cheddar cheese, and put in a full can of diced tomatoes, since I didn't know what to do with half a can of leftover tomatoes. I didn't try freezing any of them because they all got eaten. Enjoy!

2 cups uncooked brown rice
4 cups water with salt added (may use garlic salt)
4 (15-ounce) cans black beans
2 (15.5-ounce) cans pinto beans
1 (10-ounce) can whole kernel corn
1 (10-ounce) can diced tomatoes and green chilies (or your favorite salsa)
16 (10-inch) flour tortillas
1 pound shredded pepper jack cheese

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.

While rice is cooking, place black beans and pinto beans into a colander or strainer and rinse. Add corn and diced tomatoes with green chilies and mix. Transfer to a large bowl and mix in rice and cheese.

Divide the mixture evenly among the tortillas and roll up.

If freezing: wrap individually in plastic wrap, place into a large freezer bag and freeze. Reheat as needed in the microwave for lunch or snacks.