Healthy Bean Burritos

Yes, we all have them. Those frozen brick-like burritos in our freezer. They're so handy for husbands and teenagers to grab in a single serving size and throw into the microwave. But why settle for prepackaged foods when you can keep these on hand? Individual vegetarian burritos are perfect for quelling takeout cravings and eating in a jiffy! ANd you control the ingredients that go into them. Perfection!

Healthy Bean Burritos


3/4 cup rice (brown or white)
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
1/2 teaspoon ground cumin
Coarse salt and ground pepper
3 tablespoons tomato paste
3 cans (15 ounces each) pinto beans, drained and rinsed
1 bag frozen corn kernels, (10 ounces)
6 scallions, thinly sliced
8 burrito-size flour tortillas, 10 inches each
2 cups (8 ounces) shredded Monterey Jack cheese

To Prepare

- Cook rice according to package instructions; set aside.

- 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.

- Add beans and 1 1/2 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.

- Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.

- 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.


To Freeze
- wrap individually in plastic and freeze up to 3 months.

To Serve
- take from freezer and remove plastic.
- Wrap with damp paper towel and heat in microwave for 3-4 minutes until heated through.

*recipe and photo from Everyday Foods