These were very good! Especially when served with sour cream, guacamole and salsa. I got this recipe from the blog Real Mom Kitchen. I'm sure it will become a regular on our menu. Ingredients:
1 cup rice (or 2 cups already cooked rice) I used brown rice
2 Tbsp olive oil
1 medium onion, diced
3 cloves garlic, finely minced
1 can green chiles
1 tsp cumin
salt and pepper to taste
3 Tbsp tomato paste
2 cans (15oz each) pinto beans, drained and rinsed (I used one pinto, one black bean)
1 1/2 cups water
1 (10oz) package frozen corn
6 green onions, finely chopped
1/2 tsp garlic powder
1/2 tsp onion powder
16 10 inch flour tortillas (I like mission brand carb balance plus)
2 cups shredded cheese (Monterrey jack or cheddar)
Directions:
Cook rice; set aside. Meanwhile, heat oil in large saucepan over med. 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 cook, stirring for 1 minute.
Add one can of beans and mash gently in the pan. Add the second can of beans and water and stir to combine. Bring to a boil, reduce heat to med. and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.
Heat tortillas in microwave for about 30-45 seconds or until all are warmed through. Fill each with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from the filled end, holding sides in as you work, tightly roll into a bundle. --I like to then grill it on a skillet to make the outside crispy.
