Copycat Taco Time Veggie Burrito Food

TACO TIME CRISP BEAN BURRITOS COPYCAT

Taco Time Crisp Bean Burritos Copycat image

i was looking for a way to make crispy bean burritos just like taco time does and ran across this recipe on a blog. i added some minced onions for more zip and i like to make my own whole wheat four tortillas.

Provided by jetta_mel

Categories Beans

Time 15m

Yield 5 burritos, 5 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup oil
5 flour tortillas
1 cup refried beans
1/4 cup cheese
2 tablespoons onions, minced (optional)

Steps:

Pre-heat oven to 400 degrees.
Heat oil in a frying pan.
Put 2-3 T. of beans on the end of a tortilla.
Sprinkle with a little cheese and onions (if using).
Roll up starting at the end with filling.
Fry in oil for 15 seconds per side.
Place on baking sheet
Repeat until all burritos are rolled up on pan.
Bake for 5-7 minute.
Burritos can be put in a freezer bag before baking and frozen for future use.

Nutrition Facts : Calories 348.3, Fat 26.1, SaturatedFat 4.4, Cholesterol 3.6, Sodium 459.1, Carbohydrate 23.1, Fiber 3.4, Sugar 0.8, Protein 6.2

BLACK BEAN AND VEGETABLE BURRITOS

Black Bean and Vegetable Burritos image

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

Ingredients

4 9- to 10-inch-diameter flour tortillas
3/4 cup chopped onion
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup chopped red bell pepper
2/3 cup frozen corn kernels, thawed
1 medium carrot, coarsely grated
1 2/3 cups canned black beans, rinsed, drained
1/2 cup drained canned Mexican-style stewed tomatoes
2 teaspoons minced seeded jalapeño chile
8 tablespoons grated Monterey Jack cheese (about 2 ounces)
4 tablespoons nonfat sour cream
4 tablespoons chopped fresh cilantro

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.

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