Name: Bean Burritos
Prep time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 3/4 c. rice (brown or white); 2 tbsp. olive oil; 2 medium onions, chopped; 4 garlic cloves; 1 jalapeno chile; 1/2 tsp. ground cumin; Coarse salt and ground pepper; 3 tbsp. tomato paste; 3 can pinto beans; 1 bag frozen corn kernels; 6 scallions; 8 burrito-size flour tortillas; 2 c. shredded Monterey Jack cheese; Salsa and sour cream, optional

Step 1Cook rice according to package instructions; set aside.

Step 2Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.

Step 3Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.

Step 4Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.

Step 5Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.

Step 6Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.

Bean Burritos

Ingredients

Directions

Recipe Headquarters