Name: Bean Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 Servings
Ingredients: 1 tablespoon GOYA® Extra Virgin Olive Oil; 1 medium yellow onion, finely chopped (about 1½ cups); 1 GOYA Jalapeño Pepper, finely chopped (optional); 2 tablespoons GOYA Minced Garlic, or 4 cloves garlic, finely chopped; ½ teaspoon GOYA Cumin; 2 GOYA Pinto Beans; 3 cups cooked CANILLA® Extra Long Grain Rice; 1 ½ cups shredded sharp cheddar cheese; ¼ cup GOYA Corn (canned or frozen), cooked according to package directions; 2 scallions, finely chopped; 2 tablespoons chopped fresh cilantro; 6 10” GOYA Flour Tortillas, warmed; FOR GARNISH; GOYA Guacamole, thawed; GOYA Pico de Gallo; GOYA Salsita (preferred flavor); Sour cream

Step 1
Heat oil in medium saucepan over medium-high heat. Add onions; cook until soft and translucent, about 7 minutes. Stir in jalapeno pepper, garlic and cumin; cook until fragrant, about 30 seconds more. Add beans and their liquid to saucepan; bring bean mixture to a boil. Using potato masher, submersion blender or fork, mash beans until broken. Cook, stirring constantly until mixture is thick, about 5 minutes.

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Step 2
To assemble burritos, mound ½ cup rice, ½ cups bean mixture, ¼ cup cheese, 2 tbsp. corn, 1 tbsp. chopped scallions and 1 tsp. cilantro on one side of tortilla. Roll up tortilla into burrito shape (see below). Place burrito, seam-side down on serving plate or platter. Repeat with remaining ingredients.
Step 3
Serve burritos with guacamole, pico de gallo, salista and sour cream, if desired.

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