Bean Burritos

Direction :

Cook rice:
Bring 1 1/4 cups water to a boil in a small saucepan. Stir in the rice and a pinch of salt and return to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, 16 to 18 minutes (check only toward the end of cooking time). Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork.
Cook onion, garlic, jalapeño, and cumin:
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 water and cook:
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.
Mound 1/4 cup cooked 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:
Serve immediately, with salsa and sour cream, if using, or wrap per freezing instructions (below).