This Granola is so good that I can’t keep even a double batch around for more than a few days. It makes the perfect snack any time of the day and disappears fast! Good thing it’s so easy to make.

This is a very basic recipe adapted from one my sister-in-law shared. It can be made in no time, and has room for lots of variations to suit your pantry and your tastes.

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My good friend Angie shared these with me years ago. I recently rediscovered the recipe, and what a find! These work great in the freezer for lunches on the days that there are no leftovers! I knew these were a winner with both my little sister and my husband were really excited about them.

We had them for dinner before I packaged them up and froze them, that way I could add some more corn and tomatoes to suit my husband’s tastes.

2 cups brown rice, cooked
4 cans (15 oz) black beans*
2 cans (15 oz) pinto beans*
1 can (10 oz) corn
1 can (10 oz) diced tomatoes and green chilies
16-20 10 inch flour tortillas
1 lb pepper jack cheese, shredded

1. Place beans in a colander and rinse. Add corn and diced tomatoes. Toss to mix. Transfer to large bowl and mix in rice and cheese.

2. Divide the mixture evenly among the tortillas and roll up. Wrap individually in plastic wrap, place into a large Ziploc freezer bag and freeze.

Reheat as needed in the microwave for lunch or snacks.

*To use dry beans:
1 can beans equals about 1 1/2 cup cooked dry beans.
1 cup dry beans yields about 2 cups cooked beans
Cook about 3/4 cup dry beans for every can of beans you want to replace.

You can buy all kinds of flavored diced tomatoes these days – you may want to experiment with roasted garlic and onion, italian, olive oil and garlic.