Crispy Black Bean And Rice Burritos Food

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.

BLACK BEAN AND RICE BURRITOS

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.

RICE AND BLACK BEAN BURRITOS

Steps:

• Mash avocados with mayo, chipotle peppers and garlic in medium bowl until blended; stir in cilantro. Set aside. Combine rice and beans.
• Spread 2 Tbsp. avocado mixture onto each tortilla. Top with rice mixture. Sprinkle 2 Tbsp. cheese over each topped tortilla. Fold in opposite sides of each tortilla, then roll up burrito style.
• Top with any remaining avocado mixture and cheese. Serve with salsa.

CRISPY BAKED BLACK BEAN BURRITOS

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.

BLACK BEAN AND RICE BURRITOS

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.