Bean Burritos
Description
We love Mexican, we regularly have vegetarian meals and we all love beans – I thought this recipe from Everyday Food would be worth a try, and it was.
Ingredients
Bean Burritos
Cook 1 c. brown rice according to directions and set aside.
1 onion, finely chopped AND 4 garlic cloves, finely chopped
1 jalapeno, finely chopped
1/2 t. EACH cumin AND salt
fresh ground pepper to taste
3 T. tomato paste
3, 14 oz/398 mL cans of pinto beans, drained and rinsed (I’ve often only used 2 cans)
1, 12 oz/341 mL can of kernel corn, drained
8, 10-inch flour tortillas (we prefer corn, I’ve found blended corn and flour tortillas – BUT, more difficult to wrap)
2 c. grated Monterey Jack cheese (or sharp cheddar)
Salsa and sour cream for garnish – and for sure Brock’s Guacamole!
Instructions
Heat a bit of oil in a large skillet and cook the onion, garlic, jalapeno, cumin, salt and pepper until the onion is soft and starting to turn golden, about 10 minutes.
Add the tomato paste and stir to combine, then add all of the beans plus 1 1/2 cups of water. Bring to a boil, stirring occasionally, then reduce heat and simmer gently until thickened, about 10 minutes.
Add the corn, cook just until it’s heated through and remove the skillet from the heat.
Heat the tortillas, if you wish, according to the package directions and then fill each one with about 1/4 cup of rice, 3/4 cup of the bean mixture and 1/4 cup of the cheese. Roll into a burrito – there should also be directions for this on the tortilla package – garnish as desired and enjoy.
The original recipe said that these freeze well, individually wrapped, but we chose instead to have them for lunch over the next couple of days. This recipe makes 8, well-filled burritos.
- Category: Beans, Mexican
