Wednesday, June 4, 2014

Day One-Hundred Twenty-Two - Bean Burritos (6.4.14)


Ingredients
  • 3/4 cup rice (brown or white)
  • 2 Tbsp olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, chopped
  • 1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
  • 1/2 tsp group cumin
  • Coarse salt and ground pepper
  • 3 Tbsp tomato paste
  • 3 cans (15 oz each) pinto beans, drained and rinsed
  • 1 bag (10 oz) frozen corn kernels
  • 6 scallions, thinly sliced
  • 8 (10-in) burrito-sized flour tortillas
  • 2 cups (8 oz) shredded Monterey Jack cheese
  • Salsa and sour cream, optional
Instructions
  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 cup 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 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.
Opinions 

Katie: These burritos were really good. The bean mixture was spicier with some bites then others but overall delicious; it had great flavors. This was my first time wrapping a burrito and it went surprisingly well; it doesn't take a lot and isn't really tricky, but I guess I thought that it would be harder to keep the tortilla tight and not have everything fall out. I had mine with salsa and sour cream and both were great additions as well.

Potter: These turned out great. Good flavor and very filling. You can play around with the spices to give yourself a variety of flavors with this one too, try using taco or fajita seasoning to vary it a bit or cayenne and crushed red pepper to give it some heat. I would recommend mixing the rice with the bean mixture before filling your burritos just to get more even bites.