These rock! They are easy and quick to prepare and one of those recipes that you should make a double batch of and keep on hand in the freezer! (The other item I LOVE to have pre-made and waiting for me in the freezer are black bean burgers, previously posted here: http://johnstonesvinblanc.blogspot.com/2007/07/vegetarian-lunch.html)
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
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.
**At this point you may stick the sheet pan in the freezer for atleast 2 hours to freeze them individually. Then remove pan from the freezer, wrap individually in plastic wrap and then place them in a freezer storage back. Freeze up to 3 months. To reheat: Microwave for 2 minutes on high and then bake for 10 minutes at 375 dregrees.
Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.
Recipe courtesy of MarthaStewart.com