Spicy Bean and Cheese Burritos Teri Tsang   From Every Day with Rachael Ray October 2007 FOUR SERVINGS Prep Time: 5 min Cook Time: 25 min 1 tablespoon extra-virgin olive oil 1 clove garlic, finely chopped One 15.5-ounce can black beans, rinsed 1/3 cup pickled jalapeño chiles, drained and chopped 1/2 cup Mexican beer, such as Corona One 15.25-ounce can corn kernels, rinsed One 14.5-ounce can diced tomatoes, rinsed Juice from 1/2 lime 4 large flour tortillas 1 1/2 cups shredded monterey jack cheese 1. In a small saucepan, heat the olive oil over medium-high heat. Add the garlic and cook until golden, about 1 minute. Stir in the black beans and jalapeños and cook, lightly mashing the mixture against the side of the pan, for 2 minutes. 2. Stir the beer into the black bean mixture and bring to a boil. Cook, continuing to mash, until thickened, about 10 minutes. Stir in the corn and tomatoes and cook, stirring, until heated through, about 5 minutes. Stir in the lime juice; set aside. 3. Lay the tortillas on a work surface. Sprinkle the cheese in the center and spoon about 1/4 cup bean mixture on top. Fold the tortilla burrito-style. 4. Heat a large skillet over medium-high heat. Place the burritos folded side down in the skillet and cook until browned, about 1 minute on each side.

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