MEXICAN BURRITOS IN A JIFFY
This low fat version of burritos is one of DD's favourite recipes.When DD was younger I used it as a way to sneak in veggies that she wouldn't otherwise eat. The original recipe was found in Anne Lindsay's Lighthearted Everyday Cooking.
Provided by Dreamer in Ontario
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- In a small bowl, combine beans and salsa, mixing well.
- Spread 1/3 cup mixture over each tortilla, leaving a 1" border.
- Sprinkle tomato, green onions, green pepper, zucchini and half the cheese over the tortillas.
- Roll up tortillas and place, seam side down, on lightly greased baking sheet.
- Bake for 10 minutes, sprinkle with remaining cheese, and bake for another 5 minutes until cheese melts and tortillas are heated through.
- Serve on bed of shredded lettuce and allow diners to add salsa or taco sauce and sour cream.
Nutrition Facts : Calories 213, Fat 5, SaturatedFat 1.2, Sodium 533.8, Carbohydrate 36, Fiber 3.1, Sugar 3.2, Protein 6.1
MEXICAN BREAKFAST BURRITOS
Easy and delicious breakfast fare. These freeze well so make a bunch for later. I cook by look, I don't measure but these amounts should be pretty close.
Provided by CaribbeanQueen
Categories Breakfast
Time 35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Boil the potatoes in a large pot of salted water. When done, drain and set aside.
- Scramble the eggs with the milk to make them fluffy. Place in a bowl.
- In the same pan used for the eggs, fry the pork sausage. Drain the fat. Set the pork aside.
- In the same pan, fry the chorizo. Drain the fat. Add to the cooked pork sausage.
- Together, saute the bell pepper, the onion and the jalapeno until the onions are transparent. Blend in the sausage mix. Take off the heat.
- Heat tortillas in covered container in microwave for about 10 seconds. Heat long enough to just make them more pliable.
- To each tortilla, add small amounts of egg, potato, sausage mixture and cheese. Fold like an envelope. Wrap individually in a square of tinfoil.
- If eating right away, re-heat in a 350 degree oven for a few minutes.
- If not eating promtly, freeze for later. Re-heat before eating.
- Serve with sour cream, hot sauce and salsa.
QUICK BEAN AND RICE BURRITOS
These hearty and zippy burritos can be whipped up in a jiffy. -Kimberly Hardison, Maitland, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes. , Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes., Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.
Nutrition Facts : Calories 290 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 504mg sodium, Carbohydrate 49g carbohydrate (2g sugars, Fiber 4g 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 :
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