SLOW COOKER BLACK BEAN BURRITOS
Slow Cooker Black Bean Burritos are easy and spicy with lots of texture.
Provided by Ginny McMeans
Categories Main Course
Time 8h15m
Number Of Ingredients 11
Steps:
- In your slow cooker add the tomatoes, salsa, beans, rice, corn, seasonings, chipotle in adobo sauce and broth. Stir and cover.
- Cook on low 6-8 hours or on high 3-4 hours. The rice will be tender and most of the liquid will be absorbed.
- Lay out your tortillas and place about 1/3 to 1/2 cup on each tortilla. 1/2 Cup is for a very large burrito.
- Spread down through the center.
- On these burritos, I folded each end just about 1 1/2" over the point edge of the beans. Then I rolled up the tortilla along the long edge. If you have a certain technique that you want to use on these - go right ahead.
Nutrition Facts : ServingSize 1 burritos, Calories 333 kcal, Carbohydrate 61 g, Protein 13 g, Fat 4 g, SaturatedFat 1 g, Sodium 813 mg, Fiber 11 g, Sugar 5 g
FREEZER-PREP VEGGIE BREAKFAST BURRITOS RECIPE BY TASTY
Here's what you need: olive oil, small white onion, green bell pepper, red bell pepper, cremini mushroom, kosher salt, kale, large eggs, whole milk, pepper, whole wheat tortillas, pinto bean, shredded cheddar cheese, shredded monterey jack cheese, salsa
Provided by Isabel Castillo
Categories Breakfast
Time 30m
Yield 8 burritos
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium heat with a drizzle of olive oil. Add the onion and cook for 3 minutes, or until translucent. Add the bell peppers and mushrooms and season with salt. Sauté for 1-2 minutes, then cover and cook for 5 minutes, until the peppers and mushrooms are softened.
- Add the kale and cook until wilted. Remove the veggies from the pan and set aside. Wipe out the pan.
- In a bowl, combine the eggs, milk, salt, and pepper. Whisk to combine. Set aside.
- Heat another drizzle of olive oil in the clean pan. Add the eggs and cook until scrambled to your liking. Remove from the heat.
- Lay a tortilla on a clean work surface. Add about ⅛ of the eggs and cooked vegetables, 2 ounces of beans, and ½ tablespoon each of the cheddar and Monterey Jack cheeses to the center. Fold in the sides of the tortilla, then roll into a burrito. Repeat with the remaining ingredients.
- Heat a clean skillet over medium-high heat. Sear the burritos on both sides, starting with the seam side, until the tortilla is brown and crisp.
- Wrap the burritos individually in foil or reusable beeswax wraps. They will keep in the freezer for up to 3 weeks.
- When ready to eat, unwrap a burrito and microwave for 3 minutes. Serve with salsa.
- Calories: 345 Total fat: 12 grams Total carbs: 41 grams Dietary fiber: 10 grams Sugars: 4 grams Protein: 20 grams
- Enjoy!
Nutrition Facts : Calories 381 calories, Carbohydrate 43 grams, Fat 14 grams, Fiber 6 grams, Protein 19 grams, Sugar 4 grams
FREEZER BURRITOS
I love burritos, but the frozen types are so high in sodium, I created these. They're a perfect option to have on hand for quick dinners or late-night snacks-I've even had them for breakfast sometimes! -Laura Winemiller, Delta, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes, crumbling meat; drain. Stir in salsa and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Transfer to a large bowl; set aside., In a food processor, combine pinto beans and water. Cover and process until almost smooth. Add to beef mixture. Stir in cheese. , Spoon 1/2 cup beef mixture down the center of each tortilla. Fold ends and sides over filling; roll up. Wrap each burrito in waxed paper and foil. Freeze for up to 1 month., To use frozen burritos: Remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2-1/2 to 2-3/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.
Nutrition Facts : Calories 345 calories, Fat 11g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 677mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
BEAN AND RICE BURRITOS (FREEZER MEAL)
These bean and rice burritos are great for lunches on the go. Make them in the morning for later in the afternoon, or freeze the extras for another day.
Provided by Steph
Categories Lunch Main Course
Yield 6
Number Of Ingredients 9
Steps:
- In a skillet over medium heat, cook peppers and onion in one Tablespoon olive oil until browned and soft (about 10 minutes).
- While the peppers and onions are cooking, heat refried beans in the microwave so they're easy to spread.
- Preheat oven to 375 degrees.
- Top each tortilla with an equal portion of beans, rice, peppers, onions, salsa, and shredded cheese.
- Tuck in the sides of each tortilla, then roll up and place seam-side down on a foil-lined baking sheet. Brush the tops with olive oil, then bake for 15 minutes or until they start to turn light golden brown.
Nutrition Facts : Servingsize 1 serving, Calories 1407 kcal, Fat 62 g, SaturatedFat 21 g, Cholesterol 60 mg, Sodium 4341 mg, Carbohydrate 157 g, Sugar 9 g, Protein 67 mg
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