Bean Burritos Prep: 1 hour Total: 1 hour Stock your freezer with these healthy single-serving dinners (or hearty lunches).

INGREDIENTS Serves 8. 3/4 cup rice (brown or white) 2 tablespoons olive oil 2 medium onions, chopped 4 garlic cloves, chopped 1 jalapeno chile, chopped (ribs and seeds removed, for less heat) 1/2 teaspoon ground cumin Coarse salt and ground pepper 3 tablespoons tomato paste 3 cans (15 ounces each) pinto beans, drained and rinsed 1 bag frozen corn kernels, (10 ounces) 6 scallions, thinly sliced 8 burrito-size flour tortillas, 10 inches each 2 cups (8 ounces) shredded Monterey Jack cheese Salsa and sour cream, optional DIRECTIONS Cook rice according to package instructions; set aside. Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute. Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions. Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese. Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos. Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months Helpful Hint To reheat from frozen: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes. If only using a microwave, remove from plastic wrap, and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3 to 4 minutes; uncover, and microwave on high 3 to 4 minutes longer. If only using oven, remove burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes). Mexican Rice II Rated: Submitted By: Mommyto2 Photo By: CookinBug Prep Time: 5 Minutes Cook Time: 25 Minutes Ready In: 30 Minutes Servings: 4 "Rice is sauteed with salt, cumin and onion, then simmered with tomato sauce and chicken broth." INGREDIENTS: 3 tablespoons vegetable oil 1 cup uncooked long-grain rice 1 teaspoon garlic salt 1/2 teaspoon ground cumin 1/4 cup chopped onion 1/2 cup tomato sauce 2 cups chicken broth DIRECTIONS: 1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. 2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.