INGREDIENTS
1 cup
brown rice
2 tbsp
olive oil
1 medium
onion
3 cloves
garlic
1
jalapeno
1 tsp
cumin
1 serving
salt and pepper
3 tbsp
tomato paste
30 ozs
canned pinto beans
1 1/2 cups
water
10 ozs
frozen corn
6
green onions
1/2 tsp
garlic powder
1/2 tsp
onion powder
16 10-inches
flour tortillas
2 cups
monterey jack cheese