Bean Burritos
INGREDIENTS
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3/4 cup rice (brown or white)
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2 tablespoons olive oil
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2 medium onions, chopped
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4 garlic cloves, chopped
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1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
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1/2 teaspoon ground cumin
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Coarse salt and ground pepper
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3 tablespoons tomato paste
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3 cans (15 ounces each) pinto beans, drained and rinsed
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1 bag frozen corn kernels (10 ounces)
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6 scallions, thinly sliced
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8 burrito-size flour tortillas, 10 inches each
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2 cups (8 ounces) shredded Monterey Jack cheese
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Salsa and sour cream, optional
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