Make Ahead Wraps Oamc Recipes

Steps:

• Combine rice, southwest seasoning and water in a saucepan, and bring to a boil.
• Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender.
• Remove from heat, and cool.
• Place black beans and pinto beans into a colander or strainer, and rinse.
• Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
• Mix in rice and cheese.
• Divide the mixture evenly among the tortillas, and roll up.
• Freeze wraps in single layer on lightly greased cookie sheet.
• When fully frozen, wrap individually; place wraps in large zip-top freezer bags; freeze.
• TO SERVE: Unwrap wraps (that even sounds funny to me) from foil or plastic wrap that you used for freezing.
• Wrap in a paper towel.
• Cook in microwave until heated through (about 2 minutes).
• Or thaw wrap (remove plastic wrap if used in freezing), put foil, and bake at 350F for ten minutes.

Steps:

• Cook bacon in a pan or on a greased rack over a sheet pan in the oven at 350 until done.
• Mix eggs (or egg substitute) with milk.
• In a large pan over medium heat, coat with cooking spray and scramble eggs. Allow them to cook until they are moist and tender but not dry. Add salt and pepper to taste. Allow to cool.
• To assemble, lay a tortilla flat, place one scoop of scrambled eggs, 2 tbs of shredded cheddar cheese, and one slice of bacon (I use a 1/4" measuring cup). Roll into shape.
• OAMC: Assemble wraps while contents are still warm. Wrap with waxed paper and allow to cool. Place into resealable bags, label, refrigerate or freeze.
• To reheat: Place wrap with waxed paper into microwave for 30 seconds on high, more if needed as microwave ovens vary greatly in power.

Steps:

• In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in cheese and ham. , Spoon egg mixture down the center of each tortilla; roll up. Freeze option: Wrap cooled egg wrap in foil and freeze in a freezer container. To use, thaw in refrigerator overnight. Remove foil; wrap tortilla in a moist paper towel. Microwave on high until heated through, 30-60 seconds. Serve immediately.

Steps:

• 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.