Super Bean Burritos

2 c cooked rice (brown or white)

2 Tbs olive oil

1 med onion, diced

3 garlic cloves, finely minced

1 can green chiles

1 tsp cumin

salt and pepper to taste

3 Tbs tomato paste

1 can pinto beans, rinsed and drained

1 can black beans, rinsed and drained

1 1/2 c water

10 oz frozen corn (or 1 can whole kernel corn, drained)

6 green onions, white and green parts finely chopped

1/2 tsp garlic powder

1/2 tsp onion powder

flour tortillas (about 16)

2 c shredded Monterey Jack cheese

Cook rice, set aside.  Heat oil in a large saucepan over medium heat.  Add onion, garlic, chiles, 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 cooke, stirring for 1 minute.

Add one can of beans and gently mash in the pan (use a potato masher or a fork).  Add the second can of beans and the water and stir to combine.  Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pan.  Add corn, cook to heat through, 2-3 minutes.  Stir in onion and garlic powders.  Remove from heat, stir in green onion and cooked rice.

Fill each tortilla with about 2/3 c rice and bean mixture and 1/4 c cheese, fold in.

Serve immediately with salsa and sour cream.

From Mel's Kitchen Cafe