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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.
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