- rice - 3/4 Glass
- olive oil - 2 items. spoons
- medium bulbs - 2 pieces
- cloves garlic - 4 pieces
- chili jalapeno - 1 piece
- Ground Cumin - 1/2 Teaspoon
- Salt and ground pepper - - To taste
- tomato paste - 3 Art. spoons
- beans - 1.3 Kilogram
- corn kernels - 300 Grams
- green onions - 6 pieces
- pellets for burito - 8 pieces
- Grated Cheese - 2 Cups
Boil rice according to the instructions on the package, put it aside. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, garlic, jalapeno pepper and cumin, season with salt and pepper. Cook, stirring, until golden brown, from 10 to 12 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the beans and 1 1/2 cups of water, bring to a boil, reduce the heat to medium and simmer, stirring until the weight thickens, 10 to 12 minutes. Add the corn, cook for 2 to 3 minutes. Remove from heat and mix together with green onions. Heat the flat cakes according to the instructions on the package. Put on each cake 1/4 cups of rice, 3/4 cup beans mixture and 1/4 cup cheese. Collapse and put the seam down. Serve with salsa and sour cream, if desired.
Servings: 8