BEAN AND CHEESE BURRITOS
These loaded burritos use cost-conscious ingredients and can be prepared in 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 8
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.
Nutrition Facts : Calories 641 g, Fat 16 g, Fiber 11 g, Protein 23 g
BLACK BEAN AND CHEESE BURRITO WITH HIDDEN VEGETABLES
A kid-friendly, baked burrito recipe featuring black beans, cheddar cheese, and hidden vegetables!
Provided by Kelly Anthony
Categories Main Course
Time 50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 85 kcal, Carbohydrate 3 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 224 mg, Sugar 1 g, ServingSize 1 serving
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
CRISPY BEAN AND CHEESE BURRITOS
Crispy bean and cheese burritos are guaranteed to be family approved, and perfect for an easy weeknight meal. They include seasoned refried beans and fresh shredded cheese layered inside a tortilla and cooked until crispy. Serve warm, with homemade salsa and guacamole, for dipping.
Provided by beta3
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 304.8 calories, Carbohydrate 39.6 g, Cholesterol 16.7 mg, Fat 11.5 g, Fiber 5.7 g, Protein 11 g, SaturatedFat 4.3 g, Sodium 562.3 mg, Sugar 0.3 g
EASY BEAN AND CHEESE BURRITOS
Time 12m5S
Number Of Ingredients 9
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.
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.
CRISPY BLACK BEAN AND RICE BURRITOS
Provided by Layla
Time 15m
Number Of Ingredients 14
Steps:
- Heat a large skillet to medium heat, add the bell peppers, onion, beans, corn, cilantro, butter, juice of the lime, and spices, saute for 2-4 minutes on high. Remove from heat and set aside.
- To make the wraps, Lay tortilla flat on plate or counter, add 1/4 cup of the bean mixture, 2 tablespoons rice, 2-3 tablespoons cheese. Be sure to leave about 2-3 inches from the corners. Wrap burrito by folding over the edges. Continue this for all 8 burritos.
- After the burritos are wrapped heat a large skillet or pan, add 1 teaspoon oil, place the burritos on the skillet for 1-2 minutes on each side until they are golden and crispy. For the "ridges" use a griddle that has the ridged lines.
- Serve warm with sour cream or salsa.
Nutrition Facts : ServingSize 1 g, Calories 309 kcal, Fat 10.1 g, SaturatedFat 3.7 g, Cholesterol 14.9 mg
PORK AND BLACK BEAN BURRITOS
This is a great rainy day recipe that will make your house smell wonderful all day! I think that this makes a fairly mild burrito filling but the heat level depends on how hot your peppers are as well as your tolerance for heat! 12 hours is the maximum cooking time - it will depend on your roast - I always start with a frozen roast but if you are using thawed it will take less time!
Provided by anonymous
Categories Pork
Time 12h
Yield 8 large burritos, 8 serving(s)
Number Of Ingredients 17
Steps:
- Place the pork roast, either frozen or thawed into a crock pot, add a little water or stock to the bottom of the pot and cook on low for 8-12 hours or until very tender and falling apart.
- About 4 hours before your pork roast is done quick soak the beans in a large stock pot according to the package directions (sort, rinse, cover with 12 cups water, boil rapidly for 2 minutes and let sit, covered for 1 hour).
- While the beans are soaking prepare your serrano peppers. If using dried peppers, remove the stems (and seeds if desired - I leave mine in), cover with boiling water and let steep, covered for 30 minutes. Process the peppers and the rehydration liquid in a food processor or blender until finely chopped. If using fresh peppers simply dice them up, again removing the seeds if desired.
- Drain and rinse the beans, return them to the pot and add the chicken stock, peppers, and enough water to just cover the beans. Simmer for about 3 hours or until tender and most of the liquid has been absorbed. Check on the beans periodically to make sure they have enough liquid - you may need to add liquid a couple of times before the beans are tender. (You can add any liquid you want - I add some liquid from the pork roast which is delicious but you could add either water or more stock as well!).
- When beans are finished cooking, add the tomatoes, red wine vinegar, and all the seasonings and stir well to combine. Continue to simmer on the stove over low heat while you shred the pork.
- Shred the pork roast, removing the fat and place the meat in a large bowl. Add the shredded cheeses on top of the pork and pour the finished beans over the cheese. Stir everything together - the hot pork and beans should melt the cheese!
- Place the filling inside the tortialls (you can warm them first if desired - I don't but I do place the wrapped burrito into the microwave with cheese sprinkled on top and microwave it for a minute to melt the cheese and heat everything well!) and serve with hot sauce if desired!
Nutrition Facts : Calories 1016.4, Fat 34, SaturatedFat 13.1, Cholesterol 172.1, Sodium 1676.3, Carbohydrate 96.5, Fiber 12.9, Sugar 3.8, Protein 77.9
BLACK BEAN AND CREAM CHEESE BURRITOS
Make and share this Black Bean and Cream Cheese Burritos recipe from Food.com.
Provided by Carolyn M.
Categories < 30 Mins
Time 25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 10
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.
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 :
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
BEAN AND CHEESE BURRITOS
Classic bean and cheese burritos! These comforting burritos are loaded up with creamy refried beans, gooey cheese and a spicy red sauce. Perfect for serving to the family, this meal comes together in less than 30 minutes!
Provided by Serene
Categories Main Course
Time 25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 192 kcal, Carbohydrate 18 g, Protein 9 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 657 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g, ServingSize 1 serving
BEAN AND CHEESE BURRITOS
Mexican refried beans are a cinch to make at home on a weeknight thanks to some staple pantry items and a few basic fresh ingredients. Buttery canned pinto beans are perfect in this dish, breaking down into a creamy, silky mixture. (Black beans would also work great.) While the beans are often fried in lard or bacon drippings, this vegetarian version builds flavor with caramelized onion, bell pepper, garlic and smoked paprika instead. Pico de gallo adds a touch of tang to counter the rich beans. Pan-frying the wrapped burritos guarantees a golden, irresistibly crispy exterior and an interior that oozes with melted cheese.
Provided by Kay Chun
Categories weeknight, burritos and nachos, main course
Time 40m
Yield 6 burritos
Number Of Ingredients 11
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.
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From healthiersteps.com
Ratings 7Category EntréeCuisine MexicanTotal Time 1 hr 5 mins
- If you are using dried beans, soak them overnight in water. The following day, drain the beans, rinse, and drain again. Place the beans in a large saucepan with 4 cups of water, and bring to boil. Lower heat to simmer, and cook for 45 minutes to an hour.
- Heat a large skillet over medium-high heat. Add one tortilla to the skillet and cook on both sides, flipping tortilla with tongs. Transfer the tortilla to a cutting board, and repeat the process with all of the tortillas.
RICE AND BLACK BEAN BURRITOS RECIPE | THE GRACIOUS WIFE
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- Bring mixture to a boil. Then reduce heat, cover, and simmer until rice is tender, about 15-18 minutes.
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5/5 (6)Category Main DishesServings 6Total Time 1 hr 35 mins
- In a pot, bring the water, rice and salt to a boil. Cover and cook over low heat for 40 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat. Let sit, covered, for 5 minutes.
- Meanwhile, in a small bowl, combine all of the ingredients. Season with salt and pepper. Set aside.
- In a large non-stick skillet over medium heat, soften the garlic in the oil. Off the heat, add the beans. With a potato masher, crush the beans. Add the water and bring to a boil. Simmer for 5 minutes over medium heat until the beans form a thick paste. Season with salt and pepper. Keep warm.
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4.8/5 (16)Total Time 20 minsCategory Main CourseCalories 332 per serving
- Combine beans, seasoning, cream cheese and tomatoes in a large skillet. Heat over medium, stirring until cheese is melted and mixture is bubbling.
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Cuisine MTotal Time 45 minsCategory WrapsCalories 822 per serving
- In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes.
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4.8/5 (20)Total Time 27 minsCategory MainCalories 403 per serving
- 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 1/4 cup of the shredded cheese mixture onto the center of the tortilla. Then spread 1/2 cup of the bean mixture on top of the shredded cheese.
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- Start by rinsing the quinoa thoroughly in a strainer, then adding it to the water with the salt. Bring the water to a simmer, then turn it down to the lowest setting and cover. Cook covered for 20 minutes. Then turn off the heat, but leave the cover on for another 5 minutes.
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- Preheat oven to 375F. Spray a 9×13-inch casserole dish or similar baking dish with cooking spray; set aside.
- To a large skillet, add the olive oil, onion, and cook over medium-high heat for about 5 minutes, or until the onion begins to soften and is translucent; stir frequently.
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4.5/5 (3)Total Time 20 minsServings 4Calories 426 per serving
- Preheat oven to 300ºF. Wrap tortillas in foil and heat until warm and soft, about 10 minutes. Remove from oven and keep wrapped until ready to use.
- While tortillas are heating, warm vegetable oil in a medium skillet over medium heat. Add onion and cook, stirring frequently, until softened, 3 to 5 minutes. Stir in black beans, corn and cherry tomatoes and cook until completely heated through, about 5 minutes. Stir in lime juice. Season with salt to taste.
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- Light the grill or heat the broiler. In a small glass or stainless-steel bowl, combine the beans, scallions, lemon juice, cumin, and 1/4 teaspoon of the salt.
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- Add salt, pepper, and water to eggs and whisk it up! Add butter to a large pan until melted. Add eggs and gently fold over each other until large curds form and eggs are done to your liking. Throw cooked eggs in a large bowl. Add drained beans and shredded cheese.
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