Tiger's Bean Burritos!

[Darlene]

Tiger gave me permission to repost her recipe for bean burritos up here in the kitchen...they sure do sound good. In fact they sound so good, that I have 4lbs of dry beans in my slow cooker that I'm going to can up so that I can make these in the future.

 

Thanks Tiger!

 

Bean Burritos

 

Serves 8

 

ingredients

¾ cup rice, either white or brown

2 tablespoons olive oil

2 medium onions, chopped

4 garlic cloves, chopped

1 jalapeño chile, chopped (ribs and seeds removed, for less heat)- (I usually substitute canned chiles)

½ teaspoon ground cumin

Coarse salt and ground pepper (I skip the salt)

3 tablespoons tomato paste

3 cans (15 ounces each) pinto beans, drained and rinsed (I use cooked dried beans, adding extra cumin and garlic during cooking)

1 box frozen corn kernels (10 ounces)

6 scallions, thinly sliced (I usually skip these)

8 burrito-size (10-inch) flour tortillas

2 cups shredded Monterey Jack cheese (8 ounces) (I use Mexican mix or chedder mixed with Monterey Jack to make these cheaper)

Salsa and sour cream (optional) - for use with serving

 

 

 

1. Cook rice according to package instructions; set aside.

2. Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeño, 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 ½ 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 ¼ cup rice, ¾ cup bean mixture, and ¼ 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.

6. Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.

 

Per serving: (without salsa and sour cream) 519 calories; 18.6 grams fat; 18.7 grams protein; 70.5 grams carbohydrates; 7.4 grams fiber

 

Note: Before wrapping individually, freeze burritos on a baking sheet so they don’t come apart in the process; then put back in freezer.

Reheating From Frozen:

1. 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° until crispy, about 10 minutes. This is our favorite quick method.

2. Oven only: Remove frozen burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450°, 40 minutes; remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping, and bake for 10 minutes.)

1. 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 to 4 minutes; uncover, and microwave on high, 3 to 4 minutes longer.

 

Enjoy

 

[Fritz_Monroe]

Sounds good. I'll have to give these a try.

 

I've always wondered, what's the dry bean equivalent of a 15 oz. can of beans?

[Darlene]

I'll let you know tomorrow...I'm going to be canning 4lbs of black beans...I'll let you know how many pints I get out of that, but if I remember correctly, it's somewhere around 1/3lb/pint, 3/4lb/quart.

[mom11]

Thanks Tiger and Darlene!

 

Aaron and I made these tonight. I put brown rice in the rice cooker and Aaron made the filling, while I picked blackberries.

We both put them together. We brushed them with butter, then baked them in the oven, until they were a bit crispy and the cheese melted. Joseph made some salsa out of his cherry tomatoes.

 

What a yummy dinner!!! Thanks for the recipe.