Childhood jokes aside, these bean burritos are el mejor. They’re a staple at my house becasue they're easy and healthy. I always make sure to have a few in the freezer for those nights when I have zero inspiration or for when my yoga class runs over and I get home too late to start something. They’re so good and I like that they’re meat free--it’s nice to give the cows, pigs and chickens of the world a break once in a while.
(inspired by none other than Martha S.)
¾ cup brown rice
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
1 jalapeno pepper, diced (ribs and seeds removed, if desired)
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon paprika (I use smoked paprika)
Coarse salt and ground pepper
1 small can tomato paste
3 15-oz cans beans (I used pinto beans this time but sometimes I use black beans or a mixture of black beans and pinto beans), drained and rinsed
1 15oz can of corn, drained
1 bunch of scallions, thinly sliced
8 burrito-size flour tortillas, 10 inches each (use whole wheat tortillas for added fiber)
2 cups (8 ounces) shredded Monterey Jack cheese
Salsa and sour cream, for serving
Cook the rice according to package instructions; set aside to cool slightly. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions, garlic, jalapeno, and spices. Cook, stirring occasionally, until golden, 10 to 12 minutes.
Add the tomato paste, and cook, stirring, 1 minute. Then add the beans and 1½ cups water. Bring the mixture to a boil, reduce the heat to medium, and simmer, stirring occasionally, until thickened, 12 to 15 minutes.
Add the corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
When the bean mixture is slightly cooled, heat a tortilla in the microwave for 15 seconds.
Then mound ¼ cup rice, ¾ cup of the bean mixture, and ¼ cup of the cheese on one side of tortilla (towards the bottom).
To assemble, starting from filled end, fold and hold in sides and tightly roll into a bundle, tucking in any loose ends as necessary. Place on a baking sheet, seam side down, and repeat with the remaining 7 tortillas.
Serve immediately, with salsa and sour cream, or wrap them individually in plastic and aluminum foil and freeze for up to 3 months.
To heat from frozen, microwave the (unwrapped) frozen burritos for about 4-5 minutes and let them cool slightly before serving. If you want a crispy tortilla, you can microwave the (unwrapped) frozen burritos for 2 minutes and then bake them on a baking sheet at 375 for 10 minutes.