Bean Burritos – A Vegetarian Recipe

This is a really delicious recipe for burritos from Martha’s Everyday Food  magazine from … dare I admit it? …November of 2005!!  Yep, I’m a magazine junkie.

I’ve tweaked the original recipe and have noted that where appropriate.
3/4 cup rice (brown or white – I used brown) Cook rice according to directions.
In large saucepan, heat 2 Tablespoons olive oil over medium heat.
2 medium onions (yellow or white), chopped
4 garlic cloves, minced
1 jalapeno chile, chopped (ribs and seed removed for less heat – which I did)
OR 1 small can of green chiles…mild, medium or hot…your choice.
1/2 teaspoon ground cumin
coarse salt and ground pepper
Cook, stirring occasionally, until golden, 10 to 12 minutes. (It really does take that long.)
3 Tablespoons tomato paste, and cook, stirring for 1 minute.
3 cans (15 oz. each) pinto beans, drained and rinsed, 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 1 can (14 oz.) black beans, drained and rinsed.  Remove from the heat and stir in 6 chopped green onions.
(The original recipe called for 1 box (ten oz.) frozen corn kernels; cook to heat through, 2 to 3 minutes.)
Heat 8 flour tortillas (10-inch burrito size) one at a time in a dry skillet over medium heat. Turned them once or twice until hot;
To assemble the burritos, mound 1/4 cup rice, 3/4 cup bean mixture and 1/4 cup of Monterrey Jack Cheese (you will need 2 cups shredded cheese for this recipe) on one side of tortilla.

Fold and hold in the 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. Put them in the freezer until frozen (duh) and then remove them, wrap them individually and place back int he freezer.

Reheating from frozen: There are three ways to reheat these according to the recipe.

Frozen 3 months ago…reheated today.  Mighty tasty!

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 degrees until crispy, about 10 minutes. (This is Martha’s favorite “quick” method.)

Microwave only: Remove from…yadda, yadda, yadda. Place on 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.
Oven only: Remove from…blah, blah, blah. Rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees, 40 minutes; remove foil, and bake to crisp, a5 to 10 minutes.
NOTE: To reheat defrosted burritos, remove any wrapping and bake for 10 minutes.
Serve with sour cream and salsa or chopped tomatoes, lettuce, onions, whatever…
The flavor was excellent and one burrito was a generous serving. I hope you try these. Bet you’ll make them again!