Crispy Chipotle Bean Burritos

Make a double batch of brown rice and freeze half in a freezer bag (try to remove as much air as possible) so it's ready when you need it.

2 teaspoons canola oil

1/2 cup thinly sliced green onions - about 4

3 cloves garlic, minced

1 15 ounce can pinto beans (or if you have left over homemade pinto beans), rinsed and drained

1 cup frozen whole kernel corn, thawed

1 cup cooked brown rice

1 cup chopped, seeded tomatoes

3 ounces Cotja cheese or queso fresco, crumbled, or reduced fat Monterey Jack cheese, shredded (3/4 cup)

1 to 1 1/2 teaspoon finely chopped canned chipotle chile pepper in adobo sauce (note these can be hot)

12 sheets frozen phyllo dough (14x9-inch rectangles), thawed

butter-flavor non stick cooking spray

1/3 cup light sour cream

sliced green onions (optional)

1. Preheat over to 400 degrees. In a medium saucepan heat oil over medium heat. Add the 1/2 cup green onions and the garlic, cook about 3 minutes or just until the green onions are tender, stirring occasionally. Remove from heat. Stir in beans, corn, rice, 1/2 cup of the tomatoes, the cheese, and chile peppers. Set aside.
2. Unroll phyllo dough; remove one sheet at a time and place on a flat surface. (As you work, cover the remaining phyllo dough with plastic wrap to prevent them from drying out.) Lightly coat the phyllo sheet with the cooking spray.  Lay another sheet of phyllo dough on top of the first sheet and lightly coat with cooking spray.  Repeat with two more sheets to make a stack of four sheets. Repeat with the remaining phyllo sheets to make two more stacks. Cut each phyllo stack in half crosswise to make six stacks total (each 9x7 inches)
3. To assemble burritos, spoon about 2/3 cup of the bean mixture along one long side of each phyllo stack, leaving about 1 1/2 inches of space of each end. Fold short sides up and over filling; roll up phyllo around filling, starting at the long side. Place burritos, seam side down, on a large baking sheet.  Coat tops of burritos with cooking spray.
4. Bake about 20 minutes or until tops are golden brown and filling is heated through. Serve with the remaining 1/2 cup chopped tomatoes and the sour cream.  If desires, add the tomatoes, green onions to the sour cream for dipping.

TIP: BECAUSE CHILE PEPPERS CONTAIN VOLATILE OILS THAT CAN BURN YOUR SKIN AND EYES, AVOID DIRECT CONTACT WITH THEM AS MUCH AS POSSIBLE.  WHEN WORKING WITH CHILE PEPPERS, WEAR PLASTIC OR RUBBER GLOVES.  IF YOUR BARE  HANDS DO TOUCH THE PEPPERS, WASH YOUR HANDS WITH LEMON AND SALT; THEN WITH SOAP.