REFRIED BEAN BURRITO RECIPE
Loaded with homemade refried black beans, brown rice, veggies, creamy avocado and salty crumbled cheese, this refried bean burrito recipe is sure to be a favourite and a delicious way to mix up your next taco Tuesday!
Provided by Dawn | Girl Heart Food
Categories Lunch Main Course
Time 20m
Number Of Ingredients 15
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.
BEEF AND BEAN BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
REFRIED BEAN BURRITOS
These are quick and fairly healthy if made with low fat ingredients, add some rice if you want to stretch them farther or just go with basic bean and cheese.
Provided by JMS0173
Categories Lunch/Snacks
Time 20m
Yield 5 serving(s)
Number Of Ingredients 17
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
I always have the ingredients for this cheesy bean burrito recipe on hand. Cooking the rice and shredding the cheese the night before save precious minutes at dinnertime. -Beth Osborne Skinner, Bristol, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 216 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 544mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 3g fiber), Protein 9g protein.
TASTY BURRITOS
My cousin is of Mexican heritage, and I've watched her make this crunchy beef burrito recipe for years. The very first time I made them for my own family, they instantly became a favorite meal. They're even better warmed up the next day in the microwave. -Debi Lane, Chattanooga, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean. , In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes. , Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up., In same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa. Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds.
Nutrition Facts :
REFRIED BEAN BURRITOS
Make and share this Refried Bean Burritos recipe from Food.com.
Provided by swirlycinnacakes
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 300°F.
- Wrap the tortillas in aluminum foil and warm them in the oven for about 10 minutes.
- Warm the beans in a saucepan over low heat, stirring occasionally to avoide sticking.
- Spread one-quarter of the beans on each tortilla. Sprinkle on one-quarter of the cheese, then add some salsa. Fold in the sides of the tortillas, then roll up. Serve immediately.
Nutrition Facts : Calories 421.1, Fat 20.8, SaturatedFat 12.2, Cholesterol 63.6, Sodium 907.5, Carbohydrate 36.3, Fiber 9.2, Sugar 1.9, Protein 23.9
REFRIED BEAN BURRITO
Not gourmet food but fast, easy and kid friendly: just served it as an after school snack: they ate so much no supper was required!
Provided by No Wheat For Me
Categories Black Beans
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Divide ingredients evenly amongst the tortilla shells and bake in a 350 degree oven until heated through. Can be frozen.
Nutrition Facts : Calories 386.2, Fat 12.8, SaturatedFat 5.7, Cholesterol 25.6, Sodium 778.8, Carbohydrate 53.1, Fiber 6.7, Sugar 1.6, Protein 15.3
SHREDDED PORK & REFRIED BEAN BURRITOS
Make and share this Shredded Pork & Refried Bean Burritos recipe from Food.com.
Provided by MaryPackard
Categories Pork
Time 6h5m
Yield 4 burritos, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- turn crock pot on to low.
- place pork shoulder in crock pot.
- mix refried beans, taco seasoning, and water together and place in crock pot around and on top of pork shoulder.
- cook meal on low for 6-8 hours depending on the size of your pork shoulder.
- if you want a faster cook time cook on high for 4 hours.
- after meal is ready pull pork shoulder out and shred then place back in pot and mix together.
- then serve on tortillas with shredded cheese, & sour cream.
Nutrition Facts : Calories 979.2, Fat 74, SaturatedFat 29, Cholesterol 271.4, Sodium 421.4, Carbohydrate 11.3, Fiber 3, Sugar 0.2, Protein 63.4
CHICKEN AND REFRIED BEANS BURRITOS
Make and share this Chicken and Refried Beans Burritos recipe from Food.com.
Provided by Mr.MojoRisin
Categories Chicken Breast
Time 40m
Yield 4 Burritos, 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Trim breast and pound to 1/4 inch cutlets. Completely coat cutlets in a 50/50 mixture of Chili Powder and Cumin. In a large pre-heated oil-coated skillet, fry cutlets until cooked through over med-high heat. Let cutlets cool for 10-15 minutes then cut into bite-size strips.
- Heat Refried Beans over low heat while letting chicken cool and cutting vegetables.
- Dice tomato into bite-size pieces. Mince onion and jalapenos (seeded or not depending on your heat preference).
- When chicken is able to be handled comfortably and beans are heated through, you can begin assembly. Spread 1/4 of the refried beans on one side of tortilla leaving about a 1/2 to 1 inch of uncoated tortilla around the edges. Fill the center of bean coated tortilla with chicken, tomatoes, onions, jalapenos, and cheese. Roll up the tortilla into the shape of a burrito.
- In a large skillet (Preferably cast iron, but not necessary) preheated to medium and sprayed with PAM or lightly coated with butter, placed burritos in the pan with the folds face down. Cover and fry for about 5 minutes. Flip and cook for 5 more minutes while covered. Tortilla shell should become nicely toasted.
- Serve with Salsa and or Guacamole on the side. I also make some Spanish rice to go along with this dish as well. Enjoy!
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