Everyday Food's Bean Burritos (Oamc)

Name: Everyday Food's Bean Burritos (Oamc)
Prep time: 1 h
Total time: 1 h
Yield: 8 burritos
Ingredients: 2 cups rice, cooked and cooled (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, if desired); 1/2 teaspoon ground cumin; coarse salt and pepper (to taste); 3 tablespoons tomato paste; 3 (15 ounce) cans pinto beans, drained and rinsed; 10 ounces frozen corn; 6 scallions, thinly sliced; 8 flour tortillas (10-inch); 2 cups monterey jack cheese, shredded; salsa (optional); sour cream (optional)

Submitted by Heather3271

"This recipe is adapted from the November 2005 issue, which recommends using the freeze-wrap-freeze method: "Before wrapping individually, freeze burritos on a baking sheet so they don't come apart in the process; then put back in freezer.""

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Ready In:: 1hr
Ingredients:: 15
Yields:: 8 burritos

ingredients

2 cups rice, cooked and cooled (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, if desired)
¹⁄₂ teaspoon ground cumin
coarse salt and pepper (to taste)
3 tablespoons tomato paste
3 (15 ounce) cans pinto beans, drained and rinsed
10 ounces frozen corn
6 scallions, thinly sliced
8 flour tortillas (10-inch)
2 cups monterey jack cheese, shredded
salsa (optional)
sour cream (optional)

directions

Heat oil in a large saucepan over medium heat. Add onions, garlic, jalapeno, and cumin; season with salt and pepper.
Cook stirring occasionally until golden, 10-12 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, 10-12 minutes.
Add corn; cook to heat through, 2-3 minutes.
Remove from heat; stir in scallions.
Heat tortillas according to package instructions.
Fill with rice, bean mixture, and cheese (assembly instructions below).
Serve immediately with salsa and sour cream, if using, or freeze-wrap-freeze (see above) up to 3 months. (Reheating instructions below).
To Assemble:.
Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla, leaving about 1/2 inch between filling and edge of tortilla. Fold sides in and hold.
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.
Reheating From Frozen:.
Microwave and oven: 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. This is our favorite quick method.
Microwave only: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate, covered with a microwave-safe bowl, and defrost at high power for 3-4 minutes; uncover, and microwave on high 3-4 minutes longer.
Oven only: Remove frozen 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, 5-10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes.).

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RECIPE SUBMITTED BY

Heather3271

Hi! I'm very blessed with a daughter and 3 sons, all teens who don't hate me lol. I am passionate about my family, and being an Italian family makes us all foodies by nature! I love to cook just about anything that's rustic style, and I eat fairly naturally and vegetarian.

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