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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	2	cups	cooked cooled	1357.9	282.125	27.898000000000003	11.84
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
garlic clove	4		chopped	-	-	-	-
jalapeno chile	1		chopped	-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
salt pepper				-	-	-	-
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
pinto bean	3	cans	drained rinsed	-	-	-	-
corn	10	ounces	frozen	243.8056	53.0136	9.2703	3.8272
scallion	6		sliced	192.0	44.04	10.98	1.14
flour tortilla	8			-	-	-	-
monterey jack cheese	2	cups	shredded	-	-	-	-
salsa				-	-	-	-
cream			sour	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.