Recipes by Margaret Keisling tagged burrito
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Bean Burritos
¾ cup rice (brown or white), olive oil, medium onions, chopped, garlic cloves, chopped, jalapeño chile, chopped (ribs and seeds removed, for less heat), ground cumin, Coarse salt and ground pepper, tomato paste, cans (15 ounces each) pinto beans, drained and rinsed, box frozen corn kernels (10 ounces), 6 scallions, thinly sliced, 8 burrito-size (10-inch) flour tortillas