Food & Cooking Recipes Recipes by Region Mexican-Inspired Recipes Bean Burritos 3.3 (414) 13 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 25, 2020 Rate PRINT Share Prep Time: 1 hr Total Time: 1 hr Servings: 8 Stock your freezer with these healthy single-serving dinners (or hearty lunches). Ingredients ¾ 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) ½ 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 Salsa and sour cream, optional Directions 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 sides, and hold them in. 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. Serve immediately, with salsa and sour cream, if using, or wrap per freezing instructions. Cook's Notes Freezing Instructions:Wrap individually in plastic and freeze up to 3 months.To reheat from frozen: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 degrees until crispy, about 10 minutes.If only using a microwave, remove from plastic wrap, and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3 to 4 minutes; uncover, and microwave on high 3 to 4 minutes longer.If only using oven, remove burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes). Originally appeared: Everyday Food, November 2005 Rate It PRINT