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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