Categories: Mexican
Ingredients
- 3/4 cups Rice (brown or white)
- 2 Tbsps olive oil
- 2 medium onions, chopped
- 4 garlic cloves (chopped)
- 1 jalapeno chile (chopped (ribs and seeds removed, flor less heat))
- 1/2 tsps. ground cumin
- Coarse salt and ground pepper
- 3 Tbsp tomato paste
- 3 cans 15 oz each Pinto beans
- 1 bag (10 oz) frozen corn kernels
- 6 scallions (thinly slice)
- 8 10-in burrito size flour tortillas
- 2 cups 8 oz shredded Monterey Jack cheese
- Salse and sour cream to serve
Directions
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Cook rice according to package instructions; set aside. Meanwhile, 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.
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Add 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.
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Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese. assemble; mount 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. Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.