Instructions

1. Note: if you don’t have leftover rice, start cooking your rice first!
2. Heat olive oil in a pot or saucepan over medium heat. Cook onion, jalapeños, and garlic with cumin and salt and pepper for a few minutes until softened. Add the tomato paste and cook and stir for a minute.
3. Add the first can of beans and mash with a potato masher (or a fork! or your handy meat tenderizer mallet thing!). Stir in the second can of beans and the water and simmer for 10-12 minutes until thickened, stirring occasionally so it doesn’t stick.
4. Add corn and cook 2-3 minutes more. Off heat, stir in the rice and green onions.
5. To assemble the burritos, warm tortillas slightly in the microwave to make them pliable. Layer on a few tablespoons of cheese and a heaping 1/3 cup of bean filling. Fold the sides in toward the middle and rock the burrito toward you so the filling is concentrated on the side closest to you, then roll the burrito away from you.
6. To serve right away, heat the burritos in the microwave to melt the cheese (if you have extra cheese, it never hurts to melt it on top).
7. To freeze, place rolled burritos on a pan lined with foil or parchment. Freeze for an hour or so, then place in a freezer bag. To serve frozen burritos, microwave a few minutes, turning the burrito over halfway through, or thaw in the fridge and heat in the oven, wrapped in foil.