DELICIOUS BLACK BEAN BURRITOS
These burritos are soooo good, you'll want to have them every night.
Provided by Alison
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
- Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
- Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
- Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.
Nutrition Facts : Calories 692.3 calories, Carbohydrate 70.2 g, Cholesterol 46.8 mg, Fat 35.8 g, Fiber 14.8 g, Protein 21.2 g, SaturatedFat 12.5 g, Sodium 1802.8 mg, Sugar 4.2 g
REFRIED BEAN BURRITOS
These are quick and fairly healthy if made with low fat ingredients, add some rice if you want to stretch them farther or just go with basic bean and cheese.
Provided by JMS0173
Categories Lunch/Snacks
Time 20m
Yield 5 serving(s)
Number Of Ingredients 17
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.
BEAN BURRITOS
I always have the ingredients for this cheesy bean burrito recipe on hand. Cooking the rice and shredding the cheese the night before save precious minutes at dinnertime. -Beth Osborne Skinner, Bristol, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 216 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 544mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 3g fiber), Protein 9g protein.
BEAN BURRITO
An American-style vegetarian wrap, with a savoury bean filling.
Provided by KichigaiHime
Time 25m
Yield Makes 1 large, or 2 smaller, burritos
Number Of Ingredients 0
Steps:
- Fry the garlic and onion for a few minutes, until the onion is a little brown.
- Add the beans, pepper and salsa. Add the sweetcorn now too, if you are using it. Continue to heat for a minute or two.
- Add the soft cheese, in small chunks. Mix until it has all melted into the filling.
- Add salt to taste. You can add coriander, pepper, cumin or other herbs too, if you like.
- Continue to heat and stir until the bean filling has reduced to the consistency you would like it. Be aware that the filling tends to thicken a bit after sitting and cooling for a while.
- Serve in a warmed tortilla (or two, if you want a couple of smaller burritos, instead of one big one). You can toast the wrapped burrito in the oven, with grated cheese on top, if you like.
COLLARD-WRAPPED BEAN BURRITOS
Khaki collards be gone! These greens, packed with vitamin K, don't always have to be slow-cooked. Quick-steamed to a pleasing bright green, the leaves stand in perfectly for a flour tortilla. Steam a whole head and keep the leaves stacked between moist paper towels in your fridge until you're ready to fill them with your favorite leftovers for instant veggie wraps.
Provided by Food Network Kitchen
Time 25m
Yield 4 burritos
Number Of Ingredients 11
Steps:
- Remove the stems up to the leafy part of the collards. Lay each collard leaf, underside up, on a flat surface. Locate the thickest part of the stem and use a vegetable peeler to shave the top off for even thickness (this makes it easier to roll up the leaves).
- Fill a large wide skillet or pan with just enough water to coat the bottom. Arrange a few leaves at a time, overlapping, in a circle on the bottom of the pan and sprinkle lightly with salt. Repeat with the remaining leaves.
- Put the skillet over medium-high heat and as soon as steam appears, lower the heat to medium, cover and steam until the collards are green, tender and pliable, 5 to 6 minutes. Remove from the heat and use tongs to transfer the leaves to a baking sheet to cool completely.
- Whisk together the sour cream, cilantro, 1 tablespoon water, pickled jalapeno and brine in a small bowl. Combine the rice, black beans, tomato and 1/4 teaspoon salt in a medium microwave-safe bowl, cover with plastic wrap and cut a slit in the middle to allow steam to escape. Microwave at 100 percent power until hot, stirring about halfway through, 4 to 5 minutes.
- Assemble the burritos: On a work surface, lay out two large leaves side-by-side vertically, slightly overlapped, making a 10-inch wide "wrap". (It's ok if the wrap is not circular.) Form 1/4 of the rice and bean mixture into a log across the leaves about 3 inches from the bottom, leaving a 1-inch border on each side. Drizzle with 1/4 of the sauce, then top with 1/4 each of the avocado and cheese. Fold the sides of the wrap over the ends of the mixture, then roll up tightly from the bottom. Repeat with the remaining wraps and filling. Cut each in half on the bias and enjoy or refrigerate whole for a few hours before serving.
Nutrition Facts : Calories 250 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 280 milligrams, Carbohydrate 31 grams, Fiber 7 grams, Protein 9 grams, Sugar 4 grams
BEAN BURRITOS
Stock your freezer with these healthy single-serving dinners (or hearty lunches).
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 1h
Number Of Ingredients 14
Steps:
- Cook rice according to package instructions; set aside.
- Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
- Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
- Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
- Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold sides, and hold them in. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
- Serve immediately, with salsa and sour cream, if using, or wrap per freezing instructions.
Nutrition Facts : Fat 19 g, Fiber 7 g, Protein 19 g
BEEF AND BEAN BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 170 to 180 degrees F.
- In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
- Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
- Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
- When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
- Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.
BROWN RICE AND BEAN BURRITO
Burritos are a great way to introduce vegetables and salads to your kids. It's like eating a hidden salad.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 8
Steps:
- If the cooked rice is cold, reheat it in the microwave. When hot, mix in the Cheddar until the cheese melts. Set aside to cool to room temperature.
- Mash the avocado and lime juice together in a small bowl with a fork until it becomes a spreadable consistency.
- Lay the tortilla out on a cutting board. Spread the mashed avocado on the tortilla, leaving a 1-inch outer border without any avocado. In the bottom third of the tortilla, lay out in a log shape the rice, beans, carrots and salsa. Roll over once tightly, then tuck in the sides and continue rolling. The avocado should help the burrito stay together. Cut in half. Wrap in a paper towel, followed by a layer of aluminum foil. Serve at room temperature.
Nutrition Facts : Calories 300 calorie, Fat 12 grams, SaturatedFat 3.5 grams, Cholesterol 5 milligrams, Sodium 500 milligrams, Carbohydrate 43 grams, Fiber 8 grams, Protein 9 grams, Sugar 2 grams
BLACK BEAN AND VEGETABLE BURRITOS
An easy Black Bean and Vegetable Burritos recipe
Categories Sandwich Bean Tomato Vegetable Vegetarian Quick & Easy Healthy Jalapeño Bon Appétit
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
- Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.
- Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.
BEAN BURRITO CASSEROLE
Make and share this Bean Burrito Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, saute the onion and garlic in oil until the onion is tender.
- Add the beans; mash about half of the beans with the back of a wooden spoon.
- Add the tomato sauce, cumin, jalapenos, salt, and pepper.
- Simmer for about 5-10 minutes, stirring occasionally, until the mixture is thickened slightly.
- Stir in the coriander.
- Spread 3 tablespoons of the bean mixture down the center of each tortilla; then roll up the tortilla.
- Arrange rolled up tortillas, seam side down in the large baking dish, and sprinkle cheese evenly over the top of the burritos.
- Bake, covered with foil at 350 degrees for 10-15 minutes or until heated through and the cheese is melted.
- Serve with guacamole and salsa.
Nutrition Facts : Calories 520.7, Fat 20.8, SaturatedFat 7.6, Cholesterol 25.1, Sodium 750.5, Carbohydrate 62.2, Fiber 12.6, Sugar 4.2, Protein 22.6
BEEF AND BEAN BURRITOS
I grew up eating these. They are the ultimate comfort food. The blend of spices make them special.
Provided by KelBel
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground beef in large skillet. Drain if needed. Add remaining ingredients (except tortillas) and cook together for 10 minutes.
- Wrap filling into tortilla with your choice of cheddar cheese, sour cream, black olives, avocado, and/or salsa.
Nutrition Facts : Calories 336.8, Fat 14.7, SaturatedFat 5.3, Cholesterol 51.4, Sodium 977.3, Carbohydrate 29.5, Fiber 5.4, Sugar 2, Protein 21.1
BEAN BURRITO BOWL
Burrito ingredients -- flavorful rice, beans, tomatoes, corn, cilantro and lettuce -- without a tortilla, layered in individual bowls or in a casserole dish
Provided by ROTEL
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in medium saucepan over medium heat until hot. Add 2/3 cup of the onion and the garlic; cook 5 minutes or until tender, stirring occasionally. Add rice; cook and stir 2 minutes.
- Add tomato sauce, water, ground chile and 1 teaspoon of the cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes or until all liquid is absorbed.
- Meanwhile, place both beans, drained tomatoes, corn, the remaining onion, cilantro, lime juice, hot sauce and the remaining cumin in large bowl. Mix well; set aside.
- When rice is done, stir in salt. Divide hot rice mixture among 8 individual bowls or spread in 13x9-inch dish. Top with cheese, lettuce and bean mixture. Serve immediately and top each serving with sour cream.
Nutrition Facts : Calories 286, Fat 4.1, SaturatedFat 1.5, Cholesterol 5.9, Sodium 291.6, Carbohydrate 55.5, Fiber 5.1, Sugar 1.5, Protein 7.9
SPICY BEAN BURRITO MIX
Make and share this Spicy Bean Burrito Mix recipe from Food.com.
Provided by WhoDat
Categories Lunch/Snacks
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Sauté onion, garlic, and jalapeño in olive oil for 2 minutes in medium sauce pan on high heat.
- Add the beans, cumin, chili powder, cayenne pepper, and seasoning salt. Stir frequently together for about 5 minutes or until beans are hot.
- Serve by itself or in a tortilla and enjoy!
Nutrition Facts : Calories 282, Fat 9.6, SaturatedFat 1.9, Sodium 1025.9, Carbohydrate 38.1, Fiber 12.3, Sugar 2.3, Protein 12.8
BLACK BEAN BURRITOS
My neighbor and I discovered these delicious low-fat burritos a few years ago. On nights my husband or I have a meeting, we can have a satisfying supper on the table in minutes. -Angela Studebaker, Goshen, Indiana
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a nonstick skillet, heat oil over medium heat; saute onion and green pepper until tender. Stir in beans; heat through. , Spoon about 1/2 cup of vegetable mixture off center on each tortilla. Sprinkle with the cheese, tomato and lettuce. Fold sides and ends over filling and roll up. Serve with optional toppings as desired.
Nutrition Facts : Calories 395 calories, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 610mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges
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