1. Heat oil in a large saucepan over medium heat. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. 2. Cook stirring occasionally until golden, 10-12 minutes. 3. Add tomato paste and cook, stirring, 1 minute. 4. Add beans and 1-1/2 cups water; bring to a boil. 5. Reduce heat to medium and simmer stirring occasionally until thickened, 10-12 minutes. 6. Add corn; cook to heat through, 2-3 minutes. 7. Remove from heat; stir in scallions. 8. Heat tortillas according to package instructions. 9. Fill with rice, bean mixture, and cheese (assembly instructions below). 10. Serve immediately with salsa and sour cream, if using, or freeze-wrap-freeze (see above) up to 3 months. (Reheating instructions below). 11. To Assemble:. 12. Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla, leaving about 1/2 inch between filling and edge of tortilla. Fold sides in and hold. 13. Starting from filled end, holding sides in as you work, tightly roll into a bundle. 14. Place on a baking sheet, seam side down, and prepare remaining burritos. 15. Reheating From Frozen:. 16. Microwave and oven: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes. This is our favorite quick method. 17. Microwave only: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate, covered with a microwave-safe bowl, and defrost at high power for 3-4 minutes; uncover, and microwave on high 3-4 minutes longer. 18. Oven only: Remove frozen burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil and bake to crisp, 5-10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes.). ---------------------------------------------------------------------------
Nutrition
Ingredients
