Rice and Bean Burritos
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 tablespoon goya extra virgin olive oil
- 1 medium yellow onion, finely chopped (about 1 1/2 cups)
- 1 goya jalapeno pepper, finely chopped (optional)
- 2 teaspoons goya minced garlic or 4 garlic cloves, finely chopped
- 1⁄2 teaspoon goya cumin
- goya pinto beans
- 3 cups cooked long-grain rice
- 1 1⁄2 cups shredded sharp cheddar cheese
- 1⁄4 cup plus 2 tbsp. goya corn, cooked according to package directions (canned or frozen)
- 2 scallions, finely chopped
- 2 tablespoons chopped fresh cilantro
- 60 inches goya flour tortillas, warmed
-
For Garnish
- goya guacamole, thawed
- goya pico de gallo
- goya salista seasoning
- sour cream
directions
- Heat oil in medium saucepan over medium-high heat. Add onions; cook until soft and translucent, about 7 minutes. Stir in jalapeno pepper, garlic and cumin; cook until fragrant, about 30 seconds more. Add beans and their liquid to saucepan; bring bean mixture to a boil. Using potato masher, submersion blender or fork, mash beans until broken. Cook, stirring constantly until mixture is thick, about 5 minutes.
- To assemble burritos, mound ½ cup rice, ½ cups bean mixture, ¼ cup cheese, 2 tablespoons corn, 1 tablespoons chopped scallions and 1 teaspoons cilantro on one side of tortilla. Roll up tortilla into burrito shape (see below). Place burrito, seam-side down on serving plate or platter. Repeat with remaining ingredients.
- Serve burritos with guacamole, pico de gallo, salista and sour cream, if desired.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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