- ¾ cup rice (brown or white)
- 2 tbsp olive oil
- 2 medium onions, chopped
- 4 garlic cloves, chopped
- 1 jalapeño chile, chopped (ribs and seeds removed, for less heat)
- 2 tsp ground cumin
- Coarse salt and ground pepper
- 3 tbsp tomato paste
- 3 cans (15 ounces each) pinto beans, drained and rinsed
- 1 box frozen corn kernels (10 ounces)
- 6 scallions, thinly sliced
- 8 burrito-size (10-inch) flour tortillas
- 2 c shredded Monterey Jack cheese (8 ounces)
- 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, jalapeño, 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 ½ 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.
Assemble: Mound ¼ cup rice, ¾ cup bean mixture, and ¼ cup 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.
Bake for 10 minutes (I put some cheese on top).
Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.
NOTE: We cooked up a pound of hamburger and threw it in the pan when the beans went in... We also left out the corn.