Wrap It Up!

That is what I'm trying to convince the cold virus that is currently ravaging me, anyway. We had quite a busy weekend, which is why I'm just now getting around to posting. Oh jeez, a week since my last post. Anyway, now that this cold has slowed things down I realized that I needed to tell you about the delicious dinner I made last week. I know I've said that Josh's favorite meal is the Bolognese Pie, but this might be a close second. Not only is it a great treat, but it results in plenty of perfect leftovers. The recipe came from Everyday Food, but this is my tweaked version. We liked the original recipe, but we're spicy people. We require such spiciness of our food. And this is a halved version of their recipe too. Martha Stewart must know how to pack a heck of a burrito, because I had a ton of leftover filling when I prepared the full amount. The thing I think is great about this dinner is it works for us, a family of two, but it would be equally great for a family with kids. Oh, and that pic is from Martha Stewart, cause obviously my photography skills haven't grown in amazing ways in one week.

Bean Burritos
Recipe adapted from Everyday Food; Serves 8-10
1 package Mahatma Spanish Rice
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1/2 jalapeno chile, seeded and ribbed, minced
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1 1/2 tablespoons tomato paste
1 1/2 15 oz. cans pinto beans, drained and rinsed
1/2 10 oz. box frozen corn kernels
3 scallions, thinly sliced
Burrito size flour tortillas, 10 inches each
1 cup shredded Pepper Jack cheese

• Cook rice according to package instructions; set aside.
• 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 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; fill with rice, bean mixture, and cheese.
• Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. 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 immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.

My notes: This is a great beginning of the week recipe, to have leftovers for quick lunches. Or a great end of the week recipe to have something easy to grab through a busy weekend. I'm thinking about making these for my brother-in-law and his wife so they will have something to grab from the freezer when their little bundle of joy arrives in a few months.