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Make Ahead Lunch Wraps
October 09, 2003

This recipe is great -- I've used it more times than I can count! I love having such a healthy, filling meal available whenever I need it. When I first started making these, I followed the recipe exactly (I rated it 4 stars), but over time, I've made a couple of modifiations to make these 5 stars!! If it's available, I really like to buy a 14-oz bag of frozen southwest vegetable blend (corn, black beans, poblano chiles, red peppers, and onions). When using this mix, I decrease the beans to 2 cans black, 1 can pinto. Not all grocery stores in my area carry it, so when it's not available, I use 3 cans black beans, 2 cans pinto, and 1 10-oz can Mexicorn (with green and red bell peppers). I started decreasing the cheese to half a pound quite some time ago -- I don't even miss it (I also use whatever kind is on hand). I add a packet of Taco Seasoning to the rice before blending with the rest of the ingredients, and add a can of sliced olives (yummm!). I love to serve Macayo's Taco Sauce over top -- made as described, and these are anything but bland!! These are a must try!!

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