The Humpherys Family

Bean and Rice Burritos

Recipe Added:  11/17/2011
2 cups cooked white or brown rice
2 Tbsp olive oil
1 medium onion, diced
3 cloves garlic, finely minced
1 can diced green chiles
1 tsp cumin
3 Tbsp tomato paste
1 can pinto beans, rinsed
1 can black beans, rinsed
 1 1/2 cups water
1 can whole kernel corn, drained (optional)
6 green onions, finely chopped
1/2 tsp garlic powder
1/2 tsp onion powder
16 10-inch flour tortillas
2 cups shredded Monterrey Jack
salt and pepper to taste
Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, green chilis and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened. Add tomato paste and cook, stirring 1 minute. Add pinto beans and mash gently with potato masher. Add black beans and water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes. Add corn; if using. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.

Heat tortillas in microwave 30-45 seconds. Fill each tortilla with  2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in, tightly roll into a bundle. Place on baking sheet, seam side down, and prepare remaining burritos.

Serve warm immediately, with salsa and sour cream if desired, or freeze for later. To freeze, put baking sheet of burritos into freezer at least 30 minutes. Remove and wrap individually in plastic wrap and place all in a resealable bag for up to three months.
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