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Bean Burritos

Bean Burritos

Stock your freezer with these healthy single-serving dinners (or hearty lunches).

Everyday Food, November 2005 http://www.marthastewart.com/312932/bean-burritos
3.376235
Rated
67.5247100(114)114
  • Prep Time 1 hour
  • Total Time 1 hour
  • Yield Serves 8

Ingredients

    • 3/4 cup rice (brown or white)
    • 2 tablespoons olive oil
    • 2 medium onions, 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
    • 3 cans (15 ounces each) pinto beans, drained and rinsed
    • 1 bag frozen corn kernels (10 ounces)
    • 6 scallions, thinly sliced
    • 8 burrito-size flour tortillas, 10 inches each
    • 2 cups (8 ounces) shredded Monterey Jack cheese
    • Salsa and sour cream, optional

Directions

  1. Cook rice according to package instructions; set aside.
  2. 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.
  3. 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.
  4. Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
  5. Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold sides, and hold them in. 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.
  6. Serve immediately, with salsa and sour cream, if using, or wrap per freezing instructions.

Cook's Note

Freezing Instructions:
Wrap individually in plastic and freeze up to 3 months.

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).

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