WET BURRITO
The reigning king of all burritos has to be a delicious Wet Burrito stuffed with shredded meat, beans, rice and cheese, smothered in red or green enchilada sauce and baked with cheese on top.
Provided by Lauren Allen
Categories Main Course
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray lightly with cooking spray.
- Layer flour tortillas with a handful of meat, beans, rice, and cheese.(fill them pretty full, but not so full that you can't roll them to close). Roll burrito tightly, folding the ends in, and place seam-side down on prepared baking sheet.
- Bake for 20 minutes, or until warmed through.
- Meanwhile heat enchilada sauce in a saucepan or microwave. Remove burritos from oven and spoon enchilada sauce on top. Add a sprinkle of cheese. Return to oven for a few minutes, just until cheese is melted.
- Serve topped with sour cream, guacamole and pico de gallo or salsa.
Nutrition Facts : Calories 455 kcal, Carbohydrate 37 g, Protein 39 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 98 mg, Sodium 1510 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving
MY BEAN AND VEGGIE WET BURRITO
Make and share this My Bean and Veggie Wet Burrito recipe from Food.com.
Provided by Vamy7913
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix beef gravy and enchilada sauce together.
- Microwave beans for about 1 min until softened.
- Microwave each tortilla for about 25 seconds.
- Spread bean mixture in equal amounts down the center of each tortilla, then onions, tomatoes, avacado's & lettuce.
- Roll each, with the seam side down.
- Ladel equal amounts of beef gravy, enchilada sauce mixture over each burrito, then top each with 4 ounces of shredded cheddar cheese.
- Microwave for about 2 min 30 seconds or until cheese is melted.
- Top each with sour cream.
Nutrition Facts : Calories 1100, Fat 58.1, SaturatedFat 28.5, Cholesterol 130.3, Sodium 2872.6, Carbohydrate 98, Fiber 15.5, Sugar 9.3, Protein 48.9
VEGETARIAN BEAN AND RICE BURRITO
Steps:
- Gather the ingredients.
- In a large microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.
- In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute.
- Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.
- Spoon the cilantro-lime rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.
- Wrap the burritos : Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.
- Cut in half, and serve immediately.
Nutrition Facts : Calories 812 kcal, Carbohydrate 141 g, Cholesterol 0 mg, Fiber 14 g, Protein 24 g, SaturatedFat 3 g, Sodium 1290 mg, Sugar 2 g, Fat 17 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
BLACK BEAN VEGGIE BURRITOS
Sweet potatoes give these baked burritos a unique twist. Packed with tender veggies, cheese and spices, they'll make a mouthwatering dinner any night. -Carissa Sumner, Washington, DC
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large microwave-safe bowl, combine the sweet potato, onion and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender. Stir in the beans, corn, green pepper, lemon juice, garlic and seasonings., Spoon a heaping 1/2 cup filling off center on each tortilla. Sprinkle with 1/4 cup cheese. Fold sides and ends over filling and roll up., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through. Serve with yogurt and salsa.
Nutrition Facts : Calories 362 calories, Fat 12g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 505mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 7g fiber), Protein 16g protein.
VEGETARIAN WET BURRITO BAKE
This has evolved from a recipe I found in community cookbook. Very tasty and spicy depending on the salsa used. I use so many peppers because I like the colors, but you could just use your favorite.
Provided by Morgan Librarian
Categories Black Beans
Time 1h
Yield 4 burritos, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Cook rice.
- Combine rice, beans, peppers, onion, cumin, and chili powder in large bowl.
- Line 9"x13" glass baking dish with half of salsa.
- Fill 4 tortillas with filling mixture. Sprinkle some cheese in each (optional).
- Wrap using burrito fold (fold ends in then fold over).
- Place finished burritos in pan.
- Cover with remaining salsa.
- Cover the dish with foil and bake for about 30 minutes.
- Remove foil and sprinkle the rest of the cheese over the burritos.
- Bake for another 10 minutes or until cheese is melted.
Nutrition Facts : Calories 580.5, Fat 14, SaturatedFat 6, Cholesterol 18.1, Sodium 1457.4, Carbohydrate 93.7, Fiber 12.1, Sugar 7.3, Protein 22.4
BLACK BEAN AND VEGETABLE BURRITOS
An easy Black Bean and Vegetable Burritos recipe
Categories Sandwich Bean Tomato Vegetable Vegetarian Quick & Easy Healthy Jalapeño Bon Appétit
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
- Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.
- Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.
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