Double Bean Burritos Food

REFRIED BEAN BURRITO RECIPE

Steps:

• Heat olive oil in a 10-inch non-stick frying pan over medium heat.
• Add shallot, bell pepper, corn, chili powder, cumin and a pinch each of salt and black pepper. Cook, stirring every so often, for 3 to 5 minutes or until tender crisp. Add garlic, stir, and cook for 1 minute.
• To assemble each burrito, layer refried beans in the centre of the tortilla (about 1/3 cup per burrito), about 1/4 cup of cooked rice on top, 1/2 of pepper mixture, a few slices of avocado and about 2 tablespoons of crumbled cheese per burrito.
• To fold the burritos: For each one, bring one side of the tortilla up over the ingredients (covering them), fold in each side, then begin to tightly roll the burrito (keeping everything tucked in as you roll, so it's compact). Alternatively, you can fold the burrito your favourite way. Serve and enjoy! This burrito is delicious served with your favourite chips and salsa (or enjoy the burrito as is).
• Optional (but delicious): Wipe out pan and lightly grease with vegetable oil. Place over medium heat. Add burritos to pan and warm for about 2 minutes per side.

REFRIED BEAN BURRITOS

Steps:

• Place beans in microwave safe dish.
• Stir in next 5 ingredients.
• Heat on medium power for about 3 minutes or until hot, stirring once halfway through.
• Alternatively, heat over low heat on stovetop until warmed through.
• If mixture becomes too thick, add water.
• Mix in rice, if using.
• Meanwhile, heat the tortillas.
• Use the method you like best.
• I usually just heat them one at a time in a dry skillet over medium heat, about 20-30 secs per side, or just until pliable.
• Place about 1/3 cup bean mixture in each tortilla, add cheese, salsa and toppings, and roll.
• You can bake them in a 350 degree oven for 10-15 minutes if you want them firmer/crisper.
• I like to skip this step.
• That's it!
• These refrigerate well for a few days.
• I can't speak for the freezer.
• I end up with 5 medium sized burritos; if you use the rice or more veggies, you will get more.
• Since I usually reheat one or two at a time, I add sour cream after reheating.
• No one would call these authentic Mexican food; they taste more like a fresher and better version of Taco Bell, but they are very good.

BEAN BURRITOS

Steps:

• Preheat oven to 375°. In a large bowl, combine beans, salsa, rice and 1 cup cheese. Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends over filling and roll up. , Arrange burritos in a greased 13x9-in. baking dish. Sprinkle with remaining 1 cup cheese. Cover and bake until heated through, 20-25 minutes. If desired, topped with lettuce.

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.

BEAN BURRITOS

Steps:

• Cook rice according to package instructions; set aside.
• Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
• Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
• Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
• Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold sides, and hold them in. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
• Serve immediately, with salsa and sour cream, if using, or wrap per freezing instructions.

DOUBLE BEAN LUNCH BURRITOS

Steps:

• In a bowl, combine the refried beans, black beans, chilies, and cumin.
• Place lettuce leaves over tortillas.
• Spoon about 1/2 cup bean mixture near one edge of each tortilla.
• Top with salsa if desired.
• Roll tortilla burrito-style (fold in the two sides of the tortilla, then roll up bottom to top).
• These can be eaten at room temperature or warmed in the microwave, if desired.
• **May substitute hotter peppers, such as jalapeno, if desired.

BEAN AND TOFU BURRITOS

Steps:

• Bring 1/4 cup water, the rice, the beans and their liquid, 1/4 teaspoon salt and a few grinds of pepper to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and stir. Cover and cook until the rice is tender and the liquid is absorbed, 16 to 18 minutes.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the tofu; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until golden brown, 5 minutes. Add the sazon and cook, stirring, 2 minutes. Add 1 tablespoon water; cook, stirring, until absorbed. Add the tofu and scallions to the rice; fluff with a fork.
• Wrap the tortillas in damp paper towels and microwave 30 seconds. Sprinkle the bottom halves with the cheese; top with the tofu mixture, pico de gallo and lettuce. Fold the bottom edge over the filling, fold in the sides, then roll up tightly. Arrange seam-side down on a large microwave-safe plate and cover with a damp paper towel. Microwave until warm, 2 to 3 minutes. Serve with hot sauce and sour cream.

BEEF AND BEAN BURRITOS

Steps:

• Preheat the oven to 170 to 180 degrees F.
• In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
• Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
• Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
• When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
• Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.

DOUBLE BEAN BURRITOS

Steps:

• Cook rice per pkg. directions, omitting salt and/or fat.
• While rice cooks, combine salsa and black beans in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated.
• Stack tortillas; wrap stack in damp paper towels. Microwave at high 25 seconds or until warm.
• Spread 1 tablespoon bean dip over each tortilla; top each tortilla with 1/4 cup rice, 1/3 cup black bean mixture, 2 tablespoons cheese, 1 avocado slice, and 2 cilantro sprigs; roll up.
• Serve with lime wedges, if desired.
• I put the cook time as 20 minutes, b/c that is about how long it takes rice to cook if you do not use the instant variety. If you did use the instant, the cooking time would be much shorter.