Recipe was inspired by mels kitchen cafe and modified to our liking. This is a family favorite, we have it a few times a month. It's full of flavor!
-1 cup brown rice (or 2 cups already cooked rice)
-2 tablespoons olive oil
-1 medium onion, diced
-3 cloves garlic, finely minced
-1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles)
-1 teaspoon cumin
-salt and pepper to taste
-3 tablespoons tomato paste
-1 can pinto beans, 1 can black beans don't drain pinto beans, partially drain black beans
-1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
-6 green onions, white and green parts finely chopped
-1/2 teaspoon garlic powder
-1/2 teaspoon onion powder
Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.
Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.
Scoop mixture inside your favorite whole wheat tortillas, add some avocado or salsa if desired.