Burrito de Judías y Queso

Ingredientes

• Cooking spray
• 1 tablespoon olive oil
• 1/2 cup diced yellow onion (1/2 onion)
• 2 teaspoons minced garlic (2 cloves)
• 1 tablespoon diced jalapeño (seeds and ribs removed, optional)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon ground chili powder (I use McCormick, which is very mild)
• Salt and pepper
• 1 cup long grain white rice
• 1-3/4 cups chicken broth (or stock, or vegetable stock for vegetarian option; I love Swanson’s best!)
• 1 cup pinto beans (or refried beans, see note 1)
• 1 cup black beans (drained and rinsed)
• 1 cup frozen corn
• 1/4 cup thinly sliced green onions
• 1 lime
• 2 cups freshly shredded extra-sharp Cheddar cheese
• 8 tablespoons sour cream (lite or fat-free is great)
• 8 large tortillas (burrito sized)
• Optional toppings (see note 2)

Preparación

1. 1

   Prepare Pinto Beans: Pinto Beans: See note 1.

2. 2

   Cook Rice: Add the olive oil to a nonstick pot over medium heat. Add onion and sauté for about 5 minutes or until golden and tender. Add minced garlic and jalapeño and stir for 1 minute. Add all the seasonings (as well as salt and pepper to taste; I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Stir constantly for 1 minute or until fragrant. Add uncooked rice and stir constantly (no liquid still!) for 2 minutes. Pour in chicken stock. Bring to a boil, then reduce heat to the lowest setting and cover the pot. Let cook for 12–17 minutes or until all the liquid is evaporated. Remove from heat, keeping the rice covered, and let stand 5–10 minutes.

3. 3

   Add Veggies: Once the rice has finished standing, remove the lid. Stir in the black beans, frozen corn, green onions, and 1 tablespoon lime juice.

4. 4

   Assemble: Stack the tortillas on a large plate and place a damp paper towel over top. Microwave for 20 seconds to steam the tortillas. Keep the other tortillas covered while working on filling for 1 burrito. Place one of the tortillas in a clean work space. Spread 1 tablespoon sour cream on the left third the tortilla. Top with 3 tablespoons of the pinto (or refried) beans. Top with 1/2 cup + 2 tablespoons of the filling mixture. Top with 1/4 cup of the Cheddar cheese. Fold up the burrito, rolling tightly and sealing so edges are folded in (great visual here). Repeat to get 8 loaded burritos!

5. 5

   Cook: Spray the burritos all over with cooking spray. Rub the spray into all sides of the burrito. Warm a very large nonstick skillet to medium heat for 1 minute. Once hot, place 2–3 burritos seam side down in the pan. Cook until golden brown and crisp, about 2–4 minutes. Flip with tongs and cook another 2–4 minutes or until golden and crisp. The filling should be hot and cheese melted. Serve with any desired toppings such as sour cream, salsa, cherry tomatoes, cotija cheese, and/or fresh lime juice.