Bean Burritos with Spanish Rice
Prepare rice in a medium saucepan following package directions, omitting butter.
Meanwhile, heat a large, non-stick frying pan over medium-high. Add oil, then onion, garlic and Tex-Mex spice blend. Cook until onion is soft, about 5 minutes. Stir in tomato paste and cook for 1 minute.
Add beans and broth. Simmer until slightly thickened, about 10 minutes. Add corn and stir until warmed through, about 2 minutes. Divide the rice and bean mixture between tortillas. Sprinkle with cheese and garnish with sour cream. Wrap tortilla around filling and serve.
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Last updated: February 19th, 2021
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