Ingredients
- 1 cup brown or white rice (or 2 cups already cooked rice)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, finely minced
- 1 jalapeno, seeds and membrane removed, finely diced
- 1 teaspoon cumin
- Salt and pepper to taste
- 3 tablespoons tomato paste
- 2 cans (15 oz. each) pinto beans, drained and rinsed
- 1 1/2 cups water
- 1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
- 6 green onions, white and green parts finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 16 burrito-sized (10-inch) flour tortillas
- 2 cups shredded Monterrey Jack cheese
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