Bean Burritos (vegan)

1 cup brown or white rice
2 tablespoons olive oil
2 medium onions (chopped)
4 garlic cloves (chopped)
1 jalapeno chile (chopped, remove ribs and seeds)
1/2 teaspoon ground cumin
coarse salt and ground pepper
3 tablespoons tomato paste
3 cans pinto beans (rinsed)
1 box or can of corn kernels
6 scallions, thinly sliced
10 burrito-size (10-inches) get gluten free at health food store
salsa (I use Newman's own salsa)

1) cook rice

2) heat oil in a large saucepan over medium heat, 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 for 1 minute

3) add beans and 1 1/2 cups water, bring to 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

4) heat tortillas according to package instructions; fill with rice, bean mixture, serve immediatly with salsa or wrap individually and freeze for up to 3 months

heating instructions; place in microwave on high for 3 minutes, transfer to baking sheet and bake at 450 until crispy, about 10 minutes or simply put in 450 oven and bake for 40 minutes until crispy

Note: I like to add my salsa in with the bean mixture

Delicious!!!
enjoy!!!