Vegetarian Bean Burritos

I am trying to keep to somewhat of a budget in my house.  I don't really have one, but I try to get the grocery spending to a minimum.  I come up with the ideas and list and send the hubby to the store to do the shopping.  Meat is EXPENSIVE.  We don't do red meat or pork, but chicken can get just as pricey.  Result....vegetarian.  Which I don't have a problem with at all.

There is a local burrito place, Phat Burrito, that if I could eat at every day I would.  Their burritos are huge and awesome.  These are PRETTY darn tasty though.  It might make me rethink about going out for burritos!

Ingredients:

• 1 cup brown or white rice (or 2 cups already cooked rice)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, finely minced
• 1 jalapeno, seeds and membrane removed, finely diced
• 1 teaspoon cumin
• Salt and pepper to taste
• 3 tablespoons tomato paste
•  1 can (15 oz.) pinto beans, drained and rinsed 
• 1 can (15 oz.) black beans, drained and rinsed
• 1 1/2 cups water
• 1 can whole kernel corn, drained
• 6 green onions, white and green parts finely chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 16 burrito-sized (10-inch) flour tortillas
• 2 cups shredded Monterey Jack cheese

Directions: 
Cook rice and set aside.

Heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin. 
Season with salt and pepper. 
Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. 

Add tomato paste and cook, stirring for 1 minute.  
Drain and rinse one can of beans.  Add this to the pan and mash.  I used a potato masher.

After fully mashing add the second can of beans and water.  Stir to combine.

Bring to a boil.  Reduce heat to medium and simmer, stirring occasionally, until thickened about 10-12 minutes.  Make sure to stir it well.  You do not want this sticking to the bottom of the pan.
Add corn and cook until heated through, about 2 to 3 minutes.
Stir in the onion powder and garlic powder.
Remove from heat and stir in the green onions and cooked rice.

Follow the direction on the bag to heat the tortillas.

Now...this is the tricky part.  Each tortilla gets about 2/3 cup bean mixture and 1/4 cup cheese.  Put in on the tortilla near one side.  Fold the top down and bottom up slightly.  Then take the side closest to the filling and start rolling it over the filling TIGHTLY, rolling it towards the other end.  Mine turned out ok.  Not the prettiest things, but they tasted great!! 


Top with sour cream and salsa if desired.

Enjoy!!

This recipe makes a lot.  If you plan to freeze these, after rolling them up place on a cookie sheet and put the burritos in the freezer for about 30 minutes.

Once frozen, wrap them individually in plastic wrap and then place in a freezer bag for up to three months.

To reheat:

Remove from plastic wrap and poke a few holes in it.

Microwave for 2 minutes.

Poke a few more holes and microwave for another minute.  

This will be hot!  Be careful!

Original recipe from:  Mel's Kitchen Cafe