Beans And Corn For Burritos Food

CORN BURRITOS WITH RED SAUCE

Steps:

• In a medium bowl, mix together refried beans and taco seasoning.
• Spread about 1 to 2 tablespoons of the refried bean mixture down the side of each tortilla.
• Roll tortillas up tightly, keeping ends open.
• Heat oil in a large skillet over medium heat.
• Carefully lay 2-3 burritos in the skillet, seam side down, and cook for 30-60 seconds, or until golden brown. Carefully turn the burritos and cook the other side until golden. Remove from oil and lay on a paper towel lined plate or baking pan.
• Repeat the frying process until all the burritos are cooked.
• In a mixing bowl, combine all ingredients and mix well

GROUND BEEF, BLACK BEAN, AND CORN BURRITOS

Steps:

• Preheat a skillet over medium high heat. Add olive oil and ground beef. Cook until browned and completely cooked through, about 7-10 minutes.
• Stir in beans, corn, and taco seasoning. Continue to cook for 1-2 minutes more. Remove from heat.
• To assemble burritos, heat tortillas in microwave or in a dry skillet until warm. This will make them easier to work with.
• Place some ground beef mixture and rice in the bottom third of a tortilla and top with cheese, salsa, and cilantro.
• Fold sides of tortilla up and then tightly roll it all together.
• Serve immediately, or "set" burrito in a 350 degrees oven for 5 minutes, or gently brown seam side-down in a dry skillet for a few minutes.

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.

BEANS AND CORN FOR BURRITOS

Steps:

• Heat the oil in a big pot. Add garlic, onion, and jalepeno. Stir until onion is soft and clear.
• Add the kidney beans and 1/2 the water, still stirring. Mash the beans up a little with a fork or a poato masher. Add the black beans and stir them inches If you want you can mash them up a little also. Keep stirring.
• Once this starts to simmer, and the corn, tomatoes, and the retained tomato juices.
• Add the rest of the water. If you are going to let this simmer for a long time while you clean up or make salsa, or if your tomatos weren't very juicy, you will need to add an extra cup of water. Add the cilantro, lime juice, and salt to taste.
• Let this simmer until it is the consistancy you want. It will get better with longer simmering, as long as you stir occasionally and keep it a little bit wet. I recomend about a 1/2hr, but 5 min works fine too.
• Serve with brown rice, nachos, salsa, sour cream, guacomole -- yum.

CORN, RICE & BEAN BURRITOS

Steps:

• In a large skillet, heat oil over medium-high heat. Add corn, onion and pepper; cook and stir until tender. Add garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through., Spoon 1/2 cup filling across center of each tortilla; top with cheese, yogurt and green onions. Fold bottom and sides of tortilla over filling and roll up. Serve with salsa.

BLACK BEAN AND CORN BURRITO FILLING

Steps:

• Saute onion in oil until soft. Add chilies and corn. Stir for 1-2 minutes.
• Add taco seasoning and black beans. Add a salsa and heat through.
• I like to mash slightly before serving.
• Serve with taco shells, burrito wraps or with tortilla chips as a dip.

BLACK BEAN AND CORN SALSA/BURRITO

Steps:

• Place all the ingredients in a large bowl.
• Mix to combine.
• Let it sit for a while if you like, it's completely not necessary.
• I know I couldn't let it sit.
• To make into a burrito: Layer salsa, cheese, and Tabasco (if you're like the boy) on flour tortilla.
• Microwave 45 seconds.
• Top with sour cream and serve.

BARLEY, BLACK BEAN AND CORN BURRITOS

Steps:

• Place first 11 ingredients in slow cooker, stir well.
• Cover and cook on low for 3-4 hours or until barley is tender and liquid is absorbed.
• Stir in cilantro.
• Heat tortillas according to package directions.
• Spoon 1/3 cup barley mixture down center of each tortilla, sprinkle with 1 tbsp of cheese.
• Roll up.
• Place one cup of lettuce on each of 9 plates; top each with 2 burritos.
• Spoon 1/4 cup salsa and 2 tbsp sour cream over each serving.