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
  • 10-12 burrito-size flour tortillas, 10 inches each
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • Salsa and sour cream, 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. Add cooked rice and mix to combine. Remove from heat; stir in scallions.

Assemble: Mound 1/2 cup rice/bean mixture, and 2 Tbsp 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.

Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.

To cook from frozen state: Unwrap and microwave for 2 minutes. Bake at 400 degrees for 10 minutes.

Recipe courtesy of Martha Stewart

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