Bean And Cheese Burrito Food

REFRIED BEAN BURRITOS

Steps:

• Place beans in microwave safe dish.
• Stir in next 5 ingredients.
• Heat on medium power for about 3 minutes or until hot, stirring once halfway through.
• Alternatively, heat over low heat on stovetop until warmed through.
• If mixture becomes too thick, add water.
• Mix in rice, if using.
• Meanwhile, heat the tortillas.
• Use the method you like best.
• I usually just heat them one at a time in a dry skillet over medium heat, about 20-30 secs per side, or just until pliable.
• Place about 1/3 cup bean mixture in each tortilla, add cheese, salsa and toppings, and roll.
• You can bake them in a 350 degree oven for 10-15 minutes if you want them firmer/crisper.
• I like to skip this step.
• That's it!
• These refrigerate well for a few days.
• I can't speak for the freezer.
• I end up with 5 medium sized burritos; if you use the rice or more veggies, you will get more.
• Since I usually reheat one or two at a time, I add sour cream after reheating.
• No one would call these authentic Mexican food; they taste more like a fresher and better version of Taco Bell, but they are very good.

EASY BEAN AND CHEESE BURRITOS

Steps:

• Preheat oven to 400 degrees F. In a medium bowl, add the refried beans, salsa, chili powder, cumin, oregano, onion, and garlic powder. Stir until smooth. Spread about ¼ cup of the bean mixture on the tortilla in the center. Top with 2-3 tablespoons of cheese. Fold the edges of the tortilla towards the center, then roll up, tucking in all the filling. Place on a baking sheet, seam side down. Spray with cooking spray and sprinkle lightly with salt. Bake for 5-7 minutes, or until beans are heated and cheese is melted. Let cool slightly then serve. Serve with salsa, sour cream, guacamole, shredded lettuce, diced tomato, hot sauce etc.

BEEF AND BEAN BURRITOS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic. Drain and discard grease. Add refried beans and burrito seasoning packet. Add green chiles and heat over low heat, stirring occasionally, until heated through, about 5 minutes more.
• Wrap tortillas in a damp paper towel and cook in a microwave oven until warmed through, about 10 seconds.
• Spoon about 2 tablespoons beef mixture into a warm tortilla. Add a tablespoon or more of Cheddar cheese. Fold both sides in, then fold and roll over mixture to seal burrito. Repeat with remaining tortillas, filling, and cheese.
• Wrap burritos in waxed paper or place in plastic bags and store in the freezer for use in lunch boxes.

BEANS, RICE & CHEESE BURRITOS RECIPE BY TASTY

Steps:

• Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice and cheese.
• Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
• To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
• Enjoy!

BEAN BURRITOS

Steps:

• Preheat oven to 375°. In a large bowl, combine beans, salsa, rice and 1 cup cheese. Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends over filling and roll up. , Arrange burritos in a greased 13x9-in. baking dish. Sprinkle with remaining 1 cup cheese. Cover and bake until heated through, 20-25 minutes. If desired, topped with lettuce.

BEAN AND CHEESE BURRITOS

Steps:

• Preheat oven or toaster oven to 350 degrees. In a small saucepan, bring rice and broth to a boil over high. Cover, reduce heat to low, and cook 15 minutes. Remove pan from heat and let stand, covered, 5 minutes; fluff rice with a fork. Meanwhile, in another small saucepan, warm beans and cup water over low, stirring occasionally. Wrap tortillas in foil and place in oven to warm, about 10 minutes.
• To assemble, divide beans, sour cream, rice, cheese, lettuce, and salsa among tortillas. For each tortilla, fold side closest to you over filling, then fold right and left sides toward center; tightly roll up burrito. Serve topped with more sour cream and salsa if desired.

EASY REFRIED BEAN AND CHEESE BURRITOS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In a large bowl, stir together the refried beans, brown rice, salsa, chilies, corn, and 1 cup cheese. If adding chicken to half, move 3 cups of the mix to a separate medium bowl, add the chicken, and stir. If making a vegan filling (without cheese), add 1/2 teaspoon cumin, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper. Taste and add more seasoning if desired.
• If the tortillas don't seem pliable (likely to rip when you bend/roll them), place tortillas on a large plate and cover with a damp dishtowel. Microwave on high for 30 seconds to steam the tortillas.
• One at a time, lay the tortillas flat and place 1/3 cup filling just below the center. Fold in the sides of the tortilla so that they nearly touch, then bring up the bottom of the tortilla, pulling the contents tight, rolling the burrito from the bottom upl, and keeping the sides tucked as you go. For more guidance, here's a terrific piece from The Kitchn on how to roll a burrito.
• Lay the burritos side by side in a 9-inch x 13-inch pan (or, if you're making a meaty version and a vegetarian version, keep them segregated by using two 8-inch by 8-inch pans).
• Sprinkle additional cheddar cheese over the top (omit for vegan version) and bake for about 20 minutes, until heated through, cheese is melted, and they're starting to turn golden brown. Serve.

BLACK BEAN AND CHEESE BURRITO WITH HIDDEN VEGETABLES

Steps:

• Preheat the oven to 350° and have ready a baking sheet.
• Add the olive oil to a saucepan over medium heat and allow the oil to come to temperature. Add the pepper, onion, and carrots, and sauté for about 8 minutes, or until softened. Stir often.
• Add in the beans, cumin, garlic powder, salt, and pepper. Allow the mixture to come to a rapid simmer. Reduce the heat accordingly to maintain a simmer for about 10 minutes, or until slightly reduced. Stir often.
• Transfer the beans to a food processor fitted with a paddle attachment, and process until smooth. If you do not have a food processor, you could use a blender or the back of a wooden spoon.
• Stir in the cheddar cheese. Scoop a scant 1/4 cup of the mixture onto each tortilla and roll into a tight burrito.
• Mist both sides of each burrito with cooking spray, and transfer to the baking sheet. Do not overcrowd the sheet, and bake in batches if necessary.
• Bake for 10 minutes. Turn each burrito, and bake for 10 minutes more. Allow to cool slightly, serve, and enjoy.

BEST BEEF, BEAN AND CHEESE BURRITOS

Steps:

• Add onions and beef to a large skillet and cooked over medium heat until onions are softened and meat is cooked through. Add garlic and sauté for 30 seconds. Drain off any excess fat (if there is any).
• Stir in all of the spices/seasonings, followed by refried beans until well incorporated, followed by sour cream and salsa. Heat through.
• If using raw tortillas, cook according to package directions. If using cooked tortillas, stack them together on a plate, cover with a damp paper towel and microwave for 30 seconds or until warmed through.
• Line the middle of each tortilla with desired amount of cheese. Top with Bean and Beef filling and any additional desired filling ingredients.* Fold in the edges of each tortilla and roll up "burrito style." Serve with additional sour cream, guacamole, etc. (optional).
• Optional to "crisp" burritos: Heat a large nonstick skillet over medium heat. Add burritos, 3 at a time, seam side down, and cook until golden, about 2-3 minutes per side.

BEAN & CHEESE FREEZER BURRITOS

Steps:

• Prepare rice as directed on package; mix with 1/2 cup salsa.
• Spread 1 tortilla with 3 Tbsp. beans. Spoon 1/4 cup rice mixture onto tortilla; top with 1/4 cup each of the spinach and cheese. Fold in opposite sides of tortilla, then roll up, burrito style. Repeat with remaining ingredients.
• Wrap burritos individually in foil. Place in freezer-weight resealable plastic bag. Freeze up to 3 months.
• Remove foil from 1 burrito just before serving; wrap in paper towel. Place on microwaveable plate. Microwave on HIGH 2 min. or until heated through, turning after 1 min. Serve with 1 Tbsp. of the remaining salsa. Repeat with remaining burritos as needed.

FAT FREE BEAN AND CHEESE BURRITO

Steps:

• assemble refried beans, cheese and salsa on the tortilla.
• wrap into a burrito and microwave it on high for 40 seconds or until it is fully heated.
• Serve with a salad if you wish.

BEAN AND CHEESE BURRITOS

Steps:

• In a skillet, sauté onion, garlic, and red bell pepper in a small amount of oil.
• When vegetables are tendercrisp, reduce heat.
• Add seasonings and beans, mixing with previous ingredients.
• Mash some of the beans with a potato masher, adding a small amount of water if needed.
• Continue cooking over medium-low heat until hot.
• Warm tortillas and let each person assemble their own burritos with the filling, cheese, and other optional fillings.

CRISPY BEAN AND CHEESE BURRITOS

Steps:

• Combine refried beans, salsa, chili powder, garlic powder, and cumin in a mixing bowl; stir until smooth.
• Spoon about 3 tablespoons of the bean mixture onto the center of a tortilla and smooth into a thin layer. Sprinkle with a large pinch of shredded cheese and roll tightly. Repeat with remaining bean mixture, tortillas, and cheese.
• Heat oil in a large skillet over medium-high heat. Place a few burritos, seam-side down, into the skillet. Cook, turning every 30 seconds, until golden and crispy on all sides, 5 to 8 minutes. Remove to a plate and repeat with remaining burritos.

BEAN AND CHEESE BURRITO BAKE

Steps:

• Heat oven to 350.
• Place frozen burritos in an oven safe dish.
• Cover with the enchilada sauce, and the chili.
• Sprinkle with the cheese and onions.
• Bake for 40 mins or until burritos are heated thru.
• Garnish with sour cream, picante sauce, and black olives before serving.

CHEESE AND BEAN BURRITOS

Steps:

• Preheat oven to 400°F (205°C).
• Prepare filling by mixing refried beans, chilies, cumin and garlic together in a bowl.
• Spoon approximately 4 ounces bean filling into the center of each tortilla and top with about one tablespoon of cheese.
• Fold in ends and then sides.
• Place burritos seam side down on baking sheets that have been sprayed with vegetable oil spray.
• Bake for 20-25 minutes until golden brown.

TACO BELL BEAN BURRITO (COPYCAT)

Steps:

• Wrap tortillas in damp paper towels and microwave for 20 seconds on 50% power.
• Top each tortilla with refried beans, Taco Bell red sauce, onions and cheese.
• Fold in the top and bottom and wrap tightly before serving.

BEAN, CAULIFLOWER AND CHEESE BURRITOS

Steps:

• Heat the oil in a large heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the cauliflower and saute until tender, about 5 minutes. Season with salt and pepper. Add the oregano. Turn the heat off and reserve. Heat a large heavy griddle. Working in batches, heat the tortillas one at a time until they are soft and pliable, about 1 minute per side. Add 2 tablespoons of warm Chorizo Refried Beans to the center of the tortilla, spreading outward to the sides. Add 1 tablespoon of the sauteed cauliflower mixture. Add 1 tablespoon of cheese. Fold in the edges and roll to form a burrito. Return to the griddle just for the cheese to melt, about 10 seconds. Serve warm.
• Heat a medium saute pan on medium heat. Add the chorizo and cook until golden in color, about 6 minutes. Remove the chorizo to a drain on a plate lined with some paper towels. Add the onions to the pan with the chorizo fat. Saute until the onions are translucent, about 4 minutes. Return the chorizo to the pan. Add the refried beans to the mixture. Continue cooking for about 5 minutes. Turn the heat off and reserve for tostadas and burritos.

BLACK BEAN AND CREAM CHEESE BURRITOS

Steps:

• Heat oil and cook onion and bell pepper for 2 minutes, add beans, cook 3 minutes longer.
• Cut cream cheese into cubes and add to skillet with salt. When cheese melts, add salsa and cook for 2 minutes.
• Stir in cilantro.
• Serve in warm tortillas.

CRISPY BEAN AND CHEESE BURRITOS

Steps:

• Add the refried beans, salsa, chili powder, garlic powder and cumin to a mixing bowl and stir until smooth.
• Spoon about three tablespoons of the bean mixture onto the center of a flour tortilla and smooth into a thin layer.
• Sprinkle with a large pinch of shredded cheese. Roll tightly. Repeat with remaining tortillas.
• Heat 1-2 tablespoons of oil in a large saucepan over medium-high heat. Place a few burritos, seam side down, into the pan.
• Turn them every 30 seconds or so as they cook until they are golden and crispy on all sides.
• Serve warm, with homemade five-minute salsa and guacamole, for dipping.

FREEZER BEAN & CHEESE BURRITOS

Steps:

• Combine tomatoes, scallions, jalapeños and cilantro in a medium bowl.
• Mash beans with chili powder and cumin in a large bowl with a fork or potato masher until almost smooth. Add cheese and the tomato mixture and stir until combined. Spread about 1/2 cup of the filling mixture on the bottom third of each tortilla. Roll snugly, tucking in the ends as you go. Wrap each burrito in heavy-duty foil. Freeze for up to 3 months.
• To heat in the microwave: Unwrap a burrito and place on a microwave-safe plate. Cover with a paper towel and microwave on High until steaming hot throughout, 1 1/2 to 2 1/2 minutes.
• To heat over a campfire: Place foil-wrapped burrito on a cooking grate over a medium to medium-hot fire. Cook, turning once or twice, until steaming hot throughout, 5 to 10 minutes if partially thawed, up to 15 minutes if frozen.

BEAN 'N' CHEESE BURRITOS

Steps:

• Arrange burritos in a greased 13x9-in. baking dish. In a large bowl, whisk the soup, sauce and milk until blended; stir in 1 cup of cheese and the chilies. Pour over burritos. Sprinkle with the olives, onions and remaining cheese., Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly browned. Serve on a bed of lettuce with salsa and sour cream if desired.

BEAN BURRITO RECIPE

Steps:

• Add the beans, shortening, and milk to a medium sauce pan and heat over medium heat, stirring frequently, until smooth. Stir in the cheddar cheese and taco seasoning.
• Cook the flour tortillas according to the package directions. Keep warm in a towel until ready to use.
• To assemble the burritos, add 1/3 cup of beans to the center of a tortilla, then sprinkle with 2 tablespoons cheddar cheese. Fold in the edges of the tortilla toward the center, then roll up, tucking in all of the filling.
• To refrigerate or freeze for later, wrap each burrito in plastic wrap. Refrigerate for up to a week, or place in a freezer-safe container and freeze for up to six months. When ready to reheat, unwrap the plastic wrap, wrap the burrito in a paper towel, and microwave for 1-2 minutes, until heated through.

BEAN AND CHEESE BURRITOS

Steps:

• In a large nonstick skillet, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl, and wipe out skillet.
• Spread 1/2 cup of the refried beans in the center of each tortilla and top each with 1/3 cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.
• In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.

BEAN AND CHEESE BURRITO RECIPE

Steps:

• Heat oven to 375 degrees F. Line a small baking sheet with parchment paper and set aside.
• In a medium bowl, add refried beans, salsa, onions, smoked paprika, garlic powder, salt and black pepper. Stir until well combined. Taste and season with more salt if desired.
• In another medium bowl, add shredded cheddar cheese and monterey jack cheese. Toss together to combine.
• Spread ¼ cup of the shredded cheese mixture onto the center of the tortilla. Then spread ½ cup of the bean mixture on top of the shredded cheese.
• Fold the bottom edge of each tortilla up and over the filling. Then fold in the sides and finish by rolling the tortilla up from the bottom.
• Transfer the burritos to the prepared baking sheet and bake for 12 minutes.
• Serve with guacamole, sour cream, and your favorite hot sauce.

CLASSIC BEAN AND CHEESE BURRITOS

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper or foil; set aside.
• In medium bowl, mix beans, cheese and taco seasoning mix.
• Scoop about 1/4 cup bean mixture onto each tortilla just below center. Fold bottom edge of each tortilla up and over filling. Fold sides in, overlapping to enclose filling. Roll up from bottom of tortilla. Place seam-side down on cookie sheet.
• Bake 12 to 15 minutes or until heated through. Serve with Make it FRESH toppings.

BEAN AND CHEESE BURRITO BOWLS

Steps:

• Layer the refried beans, pieces of tortilla, salsa (mixed with hot sauce) and cheese in 4 layers then cover with a wet paper towel and microwave for 3 minutes.
• Serve with more salsa and eat with fork or spoon.

BEAN AND CHEESE BURRITOS

Steps:

• Preheat oven to 350℉. Spray a large baking sheet with cooking spray and set aside.
• In a medium size pot, add the refried beans and heat over medium heat.
• Stir in the chicken broth to get desired consistency, should be smooth and not thick or chunky, the amount needed can vary depending on the brand of beans you are using.
• Add in the seasonings and stir to combine. Taste and adjust as needed.
• Lay one tortilla flat on a clean work surface.
• Spread a layer of refried beans, about 1/3 cup, then top with 2 tbsp of the red sauce. Sprinkle with shredded cheddar cheese.
• Fold the bottom and top of the tortilla over while rolling to form the burritos. Lay the folded burrito on the baking sheet, seam side down.
• Continue until all burritos are filled and rolled and on the baking sheet.
• Bake for 8-10 minutes, tortillas will be slightly tanned and crisp on the bottom.
• Let cool for several minutes before serving, filling will be hot.
• Serve with additional red sauce or favorite hot sauce, sour cream, or guacamole.

5-INGREDIENT COPYCAT TACO BELL BEAN BURRITOS

Steps:

• PREHEAT the oven to 225° F. Put a casserole dish in the oven.
• OPEN the can of refried beans and pour them in a saucepan on the stove over medium-low heat.
• ADD 1 cup of water (or cream) to the beans. Stir. Place the lid on the saucepan and heat the beans until they begin to simmer. Stir until the liquid is incorporated. Replace the lid and heat on low for 5 minutes. Take the pan off the heat and set it aside. The beans need to cool for 5 minutes, so the burritos are not too hot to roll.
• PEEL and DICE the onion.
• SHRED the cheese.
• OPEN the taco sauce.
• WARM the tortillas. Heat a skillet on the stove over medium heat. When the skillet is warm, add a tortilla and heat for 15 to 20 seconds. Flip it over and heat for another 10 to 15 seconds, or until warm. Repeat with all the tortillas.
• SET UP the burrito assembly station. Line up the warm tortillas, the hot beans, the onions, the taco sauce, and the cheese.
• MAKE EACH BURRITO. Smear 2 tablespoons of refried beans down the center of the tortilla. Sprinkle 1 teaspoon of minced onions on the beans, followed by 2 teaspoons of taco sauce and 1 tablespoon of shredded cheese.
• ROLL THE BURRITO. Fold in the sides of the tortilla that are perpendicular to the line of ingredients to prevent anything from falling out of the burrito. Next, roll the right side of the tortilla over the bean mixture until the burrito is rolled and secured. Place in the heated casserole dish in the oven.
• REPEAT with all the burritos.
• HEAT in the oven for 10 minutes, or until the cheese melts.
• SERVE with extra taco sauce.