Creating memories in the kitchen...One meal at a time.

Monday, August 16, 2010

Cheesy Rice and Bean Burritos

Maybe it was all the Taco Bell dinners amidst our travels but when my youngest daughter requested bean burritos for her birthday dinner I was less than thrilled. Thank goodness it was Martha to the rescue. I remembered some delicious burritos I'd made awhile back and they turned out just as great the second time around.

Not your ordinary bean burrito, these start with a saute of onions and delicious Mexican spices like cumin and jalapeno. Add in some healthy veggies like corn and scallions and finish them off with beans, rice and Monterey Jack Cheese.

They are not too spicy and can be served with a variety of toppings like sour cream, salsa, and guacamole. For a different twist you can add in cooked ground beef or turkey or any type of shredded meat like pork, chicken or beef.

Another bonus, they freeze beautifully. I just wrapped them individually in plastic wrap and then put them in a freezer bag. Great for lunches or those nights that cooking dinner is not an option.

Serves 8
3/4 -1 cup rice (brown or white)
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, chopped
1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
1/2 teaspoon ground cumin
Coarse salt and ground pepper
3 tablespoons tomato paste
1 1/2 cups water

2-3 cans (15 ounces each) pinto beans, drained and rinsed *The first time I used 3 cans, which the recipe call for, and thought there were too many beans so I only use 2 cans*
1 bag frozen corn kernels, (10 ounces)
6 scallions, thinly sliced
8-16 burrito-size flour tortillas, 10 inches each
2 cups (8 ounces) shredded Monterey Jack cheese

Salsa and sour cream, optional

Note: I think they make quite large burritos so I usually divide them into 16 portions.


Cook rice according to package instructions; set aside.
Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.

Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.

*Helpful Hint*

To reheat from frozen: 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. If only using a microwave, remove from plastic wrap, and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3 to 4 minutes; uncover, and microwave on high 3 to 4 minutes longer. If only using oven, remove 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 to 10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes).

posted by: Sallie
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