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Bean Burritos Recipe

   
 

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     Bean Burritos

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   1 hour

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
ground pepper
3 tablespoons tomato paste
 
3 cans (15 ounces each) pinto beans, drained and rinsed
1 box (10 ounces) frozen corn kernels
6 scallions, thinly sliced
8 burrito-size (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese (8 ounces)
salsa (optional)
sour cream (optional)

Instructions
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 (see opposite). Serve immediately.


Originally Submitted
3/8/2010





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