CHIPOTLE-BLACK BEAN BURRITOS
Serve with: Shredded lettuce and radishes tossed with lemon vinaigrette, and Spanish rice. Dessert: Lime sherbet.
Categories Bean Vegetarian Avocado Corn Cilantro Tortillas Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in medium saucepan over medium heat. Add onion and chili powder; sauté until onion softens, about 4 minutes. Stir in beans, corn, and 1/3 cup salsa. Reduce heat to medium-low, cover, and cook 10 minutes to blend flavors, stirring often. Season filling to taste with salt and pepper.
- Stir together remaining 3/4 cup salsa, diced avocado, and 2 tablespoons cilantro in small bowl.
- Heat tortillas 1 at a time over gas flame or electric burner for several seconds on each side to soften. Transfer to work surface. Spoon filling onto centers of tortillas, dividing equally. Top each with 1 tablespoon cheese and 1 tablespoon cilantro. Fold 2 sides in over filling, then roll up burrito from unfolded edge. Place 1 burrito, seam side down, on each of 4 plates. Top with avocado-salsa mixture and remaining cheese.
BLACK BEAN AND RICE BURRITOS
An easy and expandable burrito base. Add bacon, avocado, pico de gallo, or whatever you wish. Sprinkle each burrito with Cheddar and Monterey Jack cheeses, lettuce, and sour cream. Wrap, eat, and be happy.
Provided by Bobikel
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.
- Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.
- Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.
Nutrition Facts : Calories 428.2 calories, Carbohydrate 72.5 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 7.9 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 894.9 mg, Sugar 3.3 g
BEEF, BLACK BEAN AND SPANISH RICE BURRITOS
This is the first original recipe I've posted on this site, I'm so excited...It's one of the few meals that I literally just throw together, but I'll try to write it down. When our family eats tacos, we usually have homemade spanish rice, homemade refried beans and tacos. Tonight I had an epiphany....why not double what I normally make and make up some burritos with the leftovers and throw them in the freezer? I usually make this recipe from scratch because they taste that good, but why not cook once and eat twice? This will make a great OAMC meals also, though I haven't tried it yet. I'll give you the ingredients for making it from scratch, and if you decide to turn it into two meals, just double everything...If you don't have the spices separately, just use a taco mix pack. We like ours without salt and really spicy, so I tamed this back a bit. If you like a runny, non-chunky salsa, you don't have to add as much water.
Provided by enestvmel
Categories Rice
Time 40m
Yield 8 burritos, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350.
- 2. Start on the spanish rice first, as it will take the longest. In a pot, put rice, salsa and water. Bring to a boil, reduce heat to medium low and cover. Cook for about 17-19 minutes.
- 3. Begin to brown ground beef in a pan, add all seasoning and cook until browned. May need to drain fat, depending on how you like your beef. Don't worry about getting your meat a little spicier than you might normally like it, because combining all these will tame down your meat and make the overall meal better.
- 4. While the meat is browning you can start the beans. In a sauce pan, heat up the oil. I drain almost all of the liquid out of the can and put it the pan. I add the garlic powder after the beans and real garlic before.
- 5. When all are finished cooking, I mix in a large bowl and mix in the cheese. I spray a 9x13 pan. I fill the tortillas and wrap them up like burritos and put them in the pan. I put it in the oven for about 15 minutes. We usually just add salsa on top of it.
- 6. If you're going to freeze, put in a plastic bag and lay flat in the freezer. I would thaw them out the day you're going to cook them. You may need to cook them a little longer if they're cold out of the refrigerator.
Nutrition Facts : Calories 855.4, Fat 33.5, SaturatedFat 14.2, Cholesterol 106.8, Sodium 1045.5, Carbohydrate 92.7, Fiber 11.1, Sugar 3.6, Protein 44.8
BEEFY BEANS 'N' RICE
This easy skillet dish has a nice barbecue flavor that goes over well in winter.-Rebecca Roberts, Odessa, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, beans, cheese and water. Cook and stir over medium-low heat until cheese is melted.
Nutrition Facts : Calories 540 calories, Fat 23g fat (12g saturated fat), Cholesterol 83mg cholesterol, Sodium 1061mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 6g fiber), Protein 36g protein.
BLACK BEAN AND RICE BURRITOS
This recipe comes from the Rice A Roni site. We enjoy black beans and I am always looking for new ways using them. Wanted to share this recipe and have for safe keeping. Also added alittle more cheese and guacamole measurements for the burritos, to our taste.
Provided by Marsha D.
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350'
- Warm tortilla shells in aluminum foil for 10 minutes.
- To make black bean mixture:.
- In medium saucepan, combine contents of seasoning packet, rice, water, olive oil and, if desired, cayenne pepper.
- Bring to a boil. Cover; reduce heat to medium-low.
- Simmer 20 to 25 minutes or until most of water is absorbed.
- Uncover and stir in black beans. Let stand covered 5 minutes.
- To assemble burritos:
- Spoon alittle rice and bean mixture on each wheat tortilla, to your liking.
- Sprinkle cheese, green onions on top of rice and bean mixture.
- Roll up tortillas to enclose filling mixture.
- Serve with shredded lettuce, tomatoes and guacamole (if using) to your taste on the top or side of burritos.
- May also add more shredded cheese to top of burritos.
Nutrition Facts : Calories 641.8, Fat 26.5, SaturatedFat 12.9, Cholesterol 59.3, Sodium 1276.9, Carbohydrate 71.7, Fiber 7.4, Sugar 1.4, Protein 30.4
QUICK BLACK BEAN BURRITOS
My husband and I took a batch of these burritos to friends of ours who moved into a new home. It's a quick and easy recipe everyone enjoys.-Emily Miller, Massillon, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 16 burritos.
Number Of Ingredients 7
Steps:
- In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans and salsa; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Warm the tortillas; spoon 1/4 cup of the beef mixture off-center on each. Sprinkle with cheese. Top with sour cream and olives if desired. Fold the sides and ends over filling and roll up. Serve immediately.
Nutrition Facts :
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- In a small sauce pan bring broth, rice, and salt to a boil over medium-high heat. Reduce heat to low, cover and simmer until all the liquid has absorbed, about 20 minutes. Remove from heat and let sit covered for 10 minutes. Stir in cilantro.
- Heat oil in a large skillet over medium heat. Add ground beef, and cook breaking up into chunks with a spatula. Stir in tomato paste, garlic, cumin, oregano, and chili powder. Stir in the beans, cook until the meat is no longer pink and fully cooked, about 10-12 minutes. Cook until most of the liquid has evaporated. Stir in lime juice and salt.
- Warm the tortillas according to package directions. Lay out the tortillas on a flat surface. Divide the rice beef and bean mixture, and cheddar cheese among the tortillas. Dollop each with a tablespoon of sour cream. Fold the sides over the filling, fold the bottom of the tortilla over sides and filling and roll tightly.
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