Everyday Food's Bean Burritos (Oamc)

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2 cups rice , cooked and cooled (brown or white)

2 tablespoons olive oil

6 scallions , thinly sliced

salsa (optional)

8 flour tortillas (10-inch)

1 jalapeno chile , chopped (ribs and seeds removed for less heat, if desired)

2 cups monterey jack cheese , shredded

coarse salt and pepper (to taste)

10 ounces frozen corn

3 tablespoons tomato paste

2 medium onions , chopped

1/2 teaspoon ground cumin

sour cream (optional)

4 garlic cloves , chopped

3 (15 ounce) cans pinto beans , drained and rinsed

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