One-Pot Wednesdays: Bean Burritos

Kim Conte
3



I've been wanting to try this one-pot recipe for bean burritos for some time now. Unfortunately, I haven't been able to because Mr. Cafe Kim HATES beans with a passion. But that doesn't mean the rest of you can't indulge in the healthy legume...

One of the great things about this recipe is that you can make a bunch of burritos, freeze them individually, and pull them out as needed. They re-heat nicely in the microwave or oven.

One-pot Bean Burritos from Dinner Tonight (MarthaStewart.com):

3/4 cup cooked 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

8 burrito-size flour tortillas, 10 inches each

2 cups (8 ounces) shredded Monterey Jack cheese

Salsa and sour cream, optional


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 -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, 10-12 minutes. Add corn; cook to heat through, 2-3 minutes. Remove from heat; stir in scallions.

Fill warm tortillas with rice, bean mixture, and cheese. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Serve immediately, with salsa, sour cream, guacamole, or other toppings. Or, wrap individually in plastic and freeze up to 3 months.


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