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.
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.
Provided by Lauren Allen
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Add the refried beans, salsa, chili powder, garlic powder and cumin to a mixing bowl and stir until smooth.
- Spoon about three tablespoons of the bean mixture onto the center of a flour tortilla and smooth into a thin layer.
- Sprinkle with a large pinch of shredded cheese. Roll tightly. Repeat with remaining tortillas.
- Heat 1-2 tablespoons of oil in a large saucepan over medium-high heat. Place a few burritos, seam side down, into the pan.
- Turn them every 30 seconds or so as they cook until they are golden and crispy on all sides.
- Serve warm, with homemade five-minute salsa and guacamole, for dipping.
Nutrition Facts : Calories 176 kcal, Carbohydrate 24 g, Protein 7 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 727 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CRISPY BEAN AND CHEESE BURRITOS RECIPE
Mexican cuisine made easy! These are so easy to throw together and the result never disappoints!
Provided by Momma Cyd
Categories Main Course
Time 24m
Number Of Ingredients 8
Steps:
- Cook the boil in bag brown rice according to package directions, about 10 minutes.
- Drain and place in a medium sized bowl, add the salsa and cilantro and mix well, set aside.
- Put the diced avocado in a bowl and add the fresh lime juice and toss well. Set aside.
- Place the six tortillas on a work surface. Sprinkle 1/3 cup of shredded cheese in the center of each tortilla in a 3 inch strip. Top the cheese with 1/4 cup of black beans.
- Then place a heaping 1/3 cup of the rice mixture over the beans.
- Divide the avocado over the six tortillas.
- Fold up opposite sides and then the bottom and roll up to enclose the filling.
- Coat the top and bottom of the burritos with non-stick cooking spray. Place 3 burritos in the skillet seam side down. Cook for about 1 minute or until lightly browned and crisp. Turn the burritos and cook another minute until golden brown. Repeat with 3 remaining burritos.
Nutrition Facts : ServingSize 1 g, Calories 263 kcal, Carbohydrate 23 g, Protein 13 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 23 mg, Sodium 804 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 7 g
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.
CRISPY BAKED BLACK BEAN BURRITOS
Kids love these! Make extras because the burritos can be frozen prior to baking. Just defrost them and then bake according to the directions.
Provided by 2hot2handle
Categories Black Beans
Time 40m
Yield 12 burritos, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400. Combine black and refried beans in a saucepan, and add the chili powder, cumin and garlic. Simmer for 5 minutes. Mash the bean mixture into a thick puree (I use a potato masher right in the pan).
- On a plate, lay a tortilla flat and place 2 tablespoons of the bean mixture in the center of the tortilla. Top with some scallions, tomatoes and cheese. Roll up into a tube shape and place into a 9x13-inch baking pan, seam side down. Repeat until you've used all the tortillas and/or bean mixture.
- Bake the burritos until they are browned, about 15 minutes. Top with salsa and/or sour cream as desired.
TACO TIME CRISP BEAN BURRITOS COPYCAT
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
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
BEAN 'N' CHEESE BURRITOS
This is a recipe from my mom that I adapted. She made it with tortillas, but we both agree it's easier and quicker using frozen burritos. I make it about once each month.-Karen Middleton, Elyria, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Arrange burritos in a greased 13x9-in. baking dish. In a large bowl, whisk the soup, sauce and milk until blended; stir in 1 cup of cheese and the chilies. Pour over burritos. Sprinkle with the olives, onions and remaining cheese., Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly browned. Serve on a bed of lettuce with salsa and sour cream if desired.
Nutrition Facts : Calories 502 calories, Fat 24g fat (12g saturated fat), Cholesterol 45mg cholesterol, Sodium 1631mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 6g fiber), Protein 21g protein.
BEANS, RICE & CHEESE BURRITOS RECIPE BY TASTY
Here's what you need: flour tortillas, refried bean, spanish rice, shredded mexican cheese blend
Provided by Claire Nolan
Categories Dinner
Yield 6 burritos
Number Of Ingredients 4
Steps:
- Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice and cheese.
- Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
- To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
- Enjoy!
Nutrition Facts : Calories 318 calories, Carbohydrate 43 grams, Fat 10 grams, Fiber 3 grams, Protein 12 grams, Sugar 1 gram
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