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
Preparation
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.
