Bean Burritos Recipe

Bean Burritos Recipe

  • 1 tablespoon Goya Extra Virgin Olive Oil
  • 1 medium yellow onion, finely chopped
  • 1 Goya Jalapeno Pepper, finely chopped (optional)
  • 2 teaspoons Goya Minced Garlic
  • 1/2 teaspoon Goya Cumin
  • 2 (15.5 ounce) cans Goya Pinto Beans
  • 3 cups cooked Canilla Extra Long Grain Rice
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1/4 cup Goya Corn (canned or frozen), cooked according to package directions, PLUS
  • 2 tablespoons Goya Corn (canned or frozen), cooked according to package directions
  • 2 scallions, finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 6 (10 inch) Goya Flour Tortillas, warmed
  • For Garnish:
  • Goya Guacamole, thawed
  • Goya Pico de Gallo
  • Goya Salsita (preferred flavor)
  • Sour cream
  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.
  2. To assemble burritos, mound 1/2 cup rice, 1/2 cups bean mixture, 1/4 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.
  3. Serve burritos with guacamole, pico de gallo, salsita and sour cream, if desired.
Recipe of the Day|