Bean and Rice Burritos

I like to make a big batch and freeze these individually.  To reheat I thaw and reheat for 1 minute in the microwave.  Adjust the spice to your liking.   Instead of the jalapeno, a fresh habanero pepper or two would add some nice heat.

  • 2 cans pinto beans and 1 can black beans rinsed and drained
  • 3/4 cup brown rice
  • 2 cup frozen corn
  • 1 large onion chopped
  • 4 cloves garlic diced
  • 2 peppers (red and green)
  • 1 tsp ground cumin
  • 1/4 tsp red pepper
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 3 tbsp. diced jalapeno (fresh or canned)
  • 1/2 cup bottled salsa
  • 20 10″ flour tortillas

Cook rice as directed.  Rinse beans, chop onion, garlic and peppers.  Heat oil in large skillet, add onion and cook till slightly tender, add green and red peppers (if using fresh hot peppers add them now) and garlic and continue cooking until soft. Add beans and heat through.  Mash bean mixture with potato masher until a little more than half mashed.  Continue cooking over medium low heat. Add a little water as needed to keep mixture from sticking.    Stir in spices, jalapeno and salsa.  Fold in corn and cooked rice.  Heat through.  Remove from heat.  Warm tortillas in skillet about 10 seconds each side.   Assemble burritos, cool, then place individual plastic bags.



One comment on “Bean and Rice Burritos

  1. Ankur Gupta says:

    Great Recipe –
    Something to try, if you want to avoid the flour burritos, is to get corn tortillas, and then on the same pan that you cooked the veggies and beans, make some room, spray a little oil, and heat the corn tortillas on the oil, with a big spoonful of the veggie/bean mix on top. Sorry for the huge run-on sentence.
    This was an accidental discovery w/ corn tortillas, but it has been our favorite way to eat “burritos” ever since.

    Thanks Leslie

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