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.
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.