Name: Bean Burritos
Prep time: 1 h
Cook 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 -

Ingredients for - Bean Burritos

1. 3/4 c. rice (brown or white)

2. 2 tbsp. olive oil

3. 2 medium onions, chopped

4. 4 garlic cloves

5. 1 jalapeno chile

6. 1/2 tsp. ground cumin

7. Coarse salt and ground pepper

8. 3 tbsp. tomato paste

9. 3 can pinto beans

10. 1 bag frozen corn kernels

11. 6 scallions

12. 8 burrito-size flour tortillas

13. 2 c. shredded Monterey Jack cheese

14. Salsa and sour cream, optional

How to cook deliciously - Bean Burritos

1 . Stage

Cook rice according to package instructions; set aside.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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

5 . Stage

Assemble: 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.

6 . Stage

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