Bean Burritos

• 1 tablespoon GOYA(R) Extra Virgin Olive Oil
• 1 medium yellow onion, finely chopped (about 11/2 cups)
• 1 GOYA Jalapeno Pepper, finely chopped (optional)
• 2 tablespoons GOYA Minced Garlic, or 4 cloves garlic, finely chopped
• 1/2 teaspoon GOYA Cumin
• 2 cans (15.5 oz each.) GOYA Pinto Beans
• 3 cups cooked CANILLA(R) Extra Long Grain Rice
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 plus 2 tbsp. GOYA Corn (canned or frozen), cooked according to package directions
• 2 scallions, finely chopped
• 2 tablespoons chopped fresh cilantro
• 6 10" GOYA Flour Tortillas, warmed
• FOR GARNISH
• GOYA Guacamole, thawed
• GOYA Pico de Gallo
• GOYA Salsita (preferred flavor)
• Sour cream

1. Heat oil in medium saucepan over medium-high heat. Add onions; cook until soft and translucent, about 7 minutes. Stir in jalapeno pepper, garlic and cumin; cook until fragrant, about 30 seconds more. Add beans and their liquid to saucepan; bring bean mixture to a boil. Using potato masher, submersion blender or fork, mash beans until broken. Cook, stirring constantly until mixture is thick, about 5 minutes.
2. To assemble burritos, mound 1/2 cup rice, 1/2 cups bean mixture, 1/4 cup cheese, 2 tbsp. corn, 1 tbsp. chopped scallions and 1 tsp. cilantro on one side of tortilla. Roll up tortilla into burrito shape (see below). Place burrito, seam-side down on serving plate or platter. Repeat with remaining ingredients.
3. Serve burritos with guacamole, pico de gallo, salista and sour cream, if desired.

olive oil, yellow onion, pepper, garlic, goya cumin, pinto beans, rice, cheddar cheese, directions, scallions, fresh cilantro, flour tortillas, sour cream

Taken from www.myrecipes.com/recipe/bean-burritos (may not work)