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Bean Burritos

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Martha Stewart
Related tags
dairy free nut free cinco de mayo latin mexican
Nutrition per serving    (USDA % daily values)
CAL
466
FAT
58%
CHOL
15%
SOD
42%

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Ingredients for 8 servings

3/4 cup rice (brown or white)

2 tablespoons olive oil

2 medium onions, chopped

4 garlic cloves, chopped

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

1/2 teaspoon ground cumin

Coarse salt and ground pepper

3 tablespoons tomato paste

3 cans (15 ounces each) pinto beans, drained and rinsed

1 bag frozen corn kernels (10 ounces)

6 scallions, thinly sliced

8 burrito-size flour tortillas, 10 inches each

2 cups (8 ounces) shredded Monterey Jack cheese

Salsa and sour cream, optional

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