Big-Batch Bean Burritos

I like to have these in the house for weekend lunches, but they also make a great vegetarian dinner. This makes a big batch so you can freeze some for a later date. (from Martha Stewart)

3/4 cup brown or white rice, cooked
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeno chile, seeded and finely chopped (optional)
1/2 teaspoon ground cumin
kosher salt and black pepper
3 tablespoons tomato paste
3 15 oz cans pinto beans, rinsed and drained
10 oz frozen corn kernels
8-12 flour tortillas, depending on how much you fill them
2 cups shredded Monterey Jack cheese
salsa and sour cream, for serving

Heat oil in a large skillet over medium heat. Add onions, garlic, jalapeno, cumin and salt and pepper to taste. Cook, stirring occasionally, for about 10 minutes. Add tomato paste and cook one more minute. Add beans and 1 1/2 cups water and bring to a boil, then reduce and simmer over low heat for 10-12 minutes or until thickened. Stir in corn and cook for a few more minutes.

Heat tortillas according to package. Take one tortilla and place a scoop of rice and a spoonful of bean mixture on top, then sprinkle with cheese. Fold in sides and roll tightly. Place seam-side down on a platter and repeat with remaining ingredients. Serve right away, or reheat when ready.

*To freeze, wrap each individually in plastic and place in large ziploc bags. When ready to eat, remove wrap and microwave for 3 minutes, then bake at 450 degrees for about 10 minutes.