INGREDIENTS
3 cans
each) pinto beans
1
bag Corn, frozen kernels
4
Garlic cloves
1
Jalapeno chile
2
Onions, medium
6
Scallions
3 tbsp
Tomato paste
3/4 cup
Rice, brown or white
1
Salt and ground pepper, Coarse
2 tbsp
Olive oil
1/2 tsp
Cumin, ground
8
Burrito-size flour tortillas
2 cups
Monterey jack cheese
1
Salsa and sour cream