Make Ahead Lunch Wraps

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.

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 or snacks.