Bean Burritos
- 3/4 cup 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
- Produce
- 1 bag frozen corn, frozen (10 kernels ounces)
- Cumin, ground (1/2 teaspoon)
- Jalapeno chile (1)
- Onions, medium (2)
- Scallions (6)
- Canned Goods
- Tomato paste (3 tablespoons)
- Cooking & Baking
- Garlic cloves (4)
- Olive oil (2 tablespoons)
- Salt and ground pepper, Coarse (1)
- Pasta & Grains
- Rice, brown or white (3/4 cup)
- Bread & Baked Goods
- Burrito-size flour tortillas (8)
- Dairy
- Monterey jack cheese (2 cups)
- Salsa and sour cream (1)
- Other
- 3 cans (15 ounces each) pinto beans, drained and rinsed
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published May 19, 2011 (1 year ago).
5 people saved this recipe.
