Bean Burritos 3/4 cup rice (brown or white) 2 tablespoons olive oil 2 medium onions, chopped 4 garlic cloves, chopped 1 jalapeno chile, chopped (ribs and seeds removed, for less heat) 1/2 teaspoon ground cumin Coarse salt and ground pepper 3 tablespoons tomato paste 3 cans (15 ounces each) pinto beans, drained and rinsed 1 bag frozen corn kernels (10 ounces) 6 scallions, thinly sliced 8 burrito-size flour tortillas, 10 inches each 2 cups (8 ounces) shredded Monterey Jack cheese Salsa and sour cream, optional Grated carrots (optional) 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. 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. Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese. Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold sides, and hold them in. 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 per freezing instructions. Note: Freezing Instructions: Wrap individually in plastic and freeze up to 3 months. To reheat from frozen: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes. If only using a microwave, remove from plastic wrap, and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3 to 4 minutes; uncover, and microwave on high 3 to 4 minutes longer. If only using oven, remove burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes). Back to Dinner Recipes