Bean Burrito

Bean Burrito
Adapted from marthastewart.com
Bean Burrito

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

Adapted from marthastewart.com

Ingredients

  • 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

Directions

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.

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