Bean Burritos

Ingredients

• 3/4 cup rice (brown or white)
• 2 tablespoons olive oil
• 2 medium onions chopped
• 4 garlic cloves chopped
• 1 jalapeño 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 box frozen corn kernels (10 ounces)
• 6 scallions thinly sliced
• 8 burrito-size (10-inch) flour tortillas
• 2 cups shredded Monterey Jack cheese (8 ounces)
• Salsa and sour cream (optional)

Instructions

1. 1
   Cook rice according to package instructions; set aside.
2. 2
   Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeño, 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. 3
   Add beans and 1 ½ 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. 4
   Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese. Assemble: Mound ¼ cup rice, ¾ cup bean mixture, and ¼ 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.
5. 5
   Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.