Time 30m Yield 8 servings. Number Of Ingredients 14 Steps:
In a large skillet, heat oil over medium-high heat. Add corn, onion and pepper; cook and stir until tender. Add garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through., Spoon 1/2 cup filling across center of each tortilla; top with cheese, yogurt and green onions. Fold bottom and sides of tortilla over filling and roll up. Serve with salsa.
Time 25m Yield 8 Number Of Ingredients 7 Steps:
Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.
Time 1h Number Of Ingredients 14 Steps:
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.
Time 20m Yield 8 servings. Number Of Ingredients 16 Steps:
In a large resealable plastic bag, combine the first eight ingredients; add black beans and corn. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Place beans and corn in a large microwave-safe dish. Add the refried beans, cucumber, salsa, onions and cilantro. Cover and microwave on high for 5-6 minutes or until heated through. , Spoon about 3/4 cup down the center of each tortilla. Fold ends and sides over filling and roll up.
Yield 6 burritos Number Of Ingredients 4 Steps:
Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice and cheese. Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month. To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating. Enjoy!
Time 30m Yield 8 serving(s) Number Of Ingredients 14 Steps:
In a large skillet, saute the corn, onion and pepper in oil until tender. Add the garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through. Spoon 1/2 cup of filling off center on each tortilla. Top with cheese yogurt and green onions. Fold sides and ends over filling and roll up. Serve with salsa.
Time 45m Yield 5-10 serving(s) Number Of Ingredients 12 Steps:
Heat the oil in a big pot. Add garlic, onion, and jalepeno. Stir until onion is soft and clear. Add the kidney beans and 1/2 the water, still stirring. Mash the beans up a little with a fork or a poato masher. Add the black beans and stir them inches If you want you can mash them up a little also. Keep stirring. Once this starts to simmer, and the corn, tomatoes, and the retained tomato juices. Add the rest of the water. If you are going to let this simmer for a long time while you clean up or make salsa, or if your tomatos weren’t very juicy, you will need to add an extra cup of water. Add the cilantro, lime juice, and salt to taste. Let this simmer until it is the consistancy you want. It will get better with longer simmering, as long as you stir occasionally and keep it a little bit wet. I recomend about a 1/2hr, but 5 min works fine too. Serve with brown rice, nachos, salsa, sour cream, guacomole – yum.
Time 50m Yield 8 Number Of Ingredients 17 Steps:
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes. Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes. Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.
