INGREDIENTS
1 cup
brown or white rice (or 2 cups already cooked rice)
2 tbsp
olive oil
1
medium onion, diced
3 cloves
garlic, finely minced
1
jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles which is what I did)
1 tsp
cumin
Salt and pepper
3 tbsp
tomato paste
2 cans
each) pinto beans, drained and rinsed (I used black beans)
1 1/2 cups
water
1 10 ounce package
frozen corn or 1 can whole kernel corn, drained (I personally would recommend the frozen corn)
6
green onions, white and green parts finely chopped
1/2 tsp
garlic powder
1/2 tsp
onion powder
16
burrito-sized (10-inch) flour tortillas
2 cups
shredded Monterrey Jack cheese (or whatever kind of cheese you have)