Poblano And Refried Bean Burritos Food

BEAN BURRITO RECIPE

Steps:

• Add the beans, shortening, and milk to a medium sauce pan and heat over medium heat, stirring frequently, until smooth. Stir in the cheddar cheese and taco seasoning.
• Cook the flour tortillas according to the package directions. Keep warm in a towel until ready to use.
• To assemble the burritos, add 1/3 cup of beans to the center of a tortilla, then sprinkle with 2 tablespoons cheddar cheese. Fold in the edges of the tortilla toward the center, then roll up, tucking in all of the filling.
• To refrigerate or freeze for later, wrap each burrito in plastic wrap. Refrigerate for up to a week, or place in a freezer-safe container and freeze for up to six months. When ready to reheat, unwrap the plastic wrap, wrap the burrito in a paper towel, and microwave for 1-2 minutes, until heated through.

BLACK BEAN & POBLANO BURRITOS WITH MONTEREY JACK, PICO DE GALLO, CILANTRO LIME RICE & GUACAMOLE

Steps:

• • Wash and dry produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in step 4.
• • While rice cooks, halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Dice tomato. Roughly chop cilantro. Zest and quarter lime. Halve, core, and thinly slice poblano crosswise into strips. • In a small bowl, combine minced onion, tomato, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.
• • Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion, poblano, and a pinch of salt; cook until veggies are browned and softened, 5-7 minutes. • Stir in beans and their liquid, stock concentrate, Southwest Spice, a big pinch of salt (we used ½ tsp salt; 1 tsp for 4 servings), and pepper. Bring to a simmer and cook until liquid has reduced, 5-7 minutes. Remove from heat.
• • Fluff rice with a fork; stir in lime zest and remaining cilantro. Season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• • Place tortillas on a clean work surface. To the bottom third of each tortilla, add 1⁄3 cup rice in a line. Top rice with ½ cup filling (you'll have some left over-serve it on the side!) and sprinkle with Monterey Jack. Add a dollop of smoky red pepper crema, a bit of pico de gallo, then half the guacamole (save the rest for serving). • Fold bottom side of each tortilla up over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form burritos. TIP: For less mess, place each tortilla on a large piece of aluminum foil or parchment paper before rolling and wrap up with foil. Simply unwrap as you eat!
• • Halve burritos on a diagonal. Divide between plates with remaining rice, filling, smoky red pepper crema, pico de gallo, and guacamole. Serve with remaining lime wedges on the 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.

EASY REFRIED BEAN AND CHEESE BURRITOS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In a large bowl, stir together the refried beans, brown rice, salsa, chilies, corn, and 1 cup cheese. If adding chicken to half, move 3 cups of the mix to a separate medium bowl, add the chicken, and stir. If making a vegan filling (without cheese), add 1/2 teaspoon cumin, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper. Taste and add more seasoning if desired.
• If the tortillas don't seem pliable (likely to rip when you bend/roll them), place tortillas on a large plate and cover with a damp dishtowel. Microwave on high for 30 seconds to steam the tortillas.
• One at a time, lay the tortillas flat and place 1/3 cup filling just below the center. Fold in the sides of the tortilla so that they nearly touch, then bring up the bottom of the tortilla, pulling the contents tight, rolling the burrito from the bottom upl, and keeping the sides tucked as you go. For more guidance, here's a terrific piece from The Kitchn on how to roll a burrito.
• Lay the burritos side by side in a 9-inch x 13-inch pan (or, if you're making a meaty version and a vegetarian version, keep them segregated by using two 8-inch by 8-inch pans).
• Sprinkle additional cheddar cheese over the top (omit for vegan version) and bake for about 20 minutes, until heated through, cheese is melted, and they're starting to turn golden brown. Serve.

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.

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.

REFRIED BEAN BURRITOS

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.

REFRIED BEAN STUFFED POBLANOS W/ CHEESE

Steps:

• Place chile halves, cut sides up, on a round microwave-safe plate.
• Cover with wax paper; microwave at HIGH 3 minutes.
• While chiles cook, combine beans, rice, and picante sauce in a medium bowl, stirring well. (This is where you would add the chicken if using).
• Spoon bean mixture evenly into chile halves.
• Cover with wax paper; microwave at HIGH 2 minutes.
• Uncover chiles, sprinkle each half with 2 tablespoons cheese, and microwave at HIGH 1 to 2 minutes or until cheese melts.
• Sprinkle evenly with cilantro, if desired.

REFRIED BEAN BURRITO

Steps:

• Divide ingredients evenly amongst the tortilla shells and bake in a 350 degree oven until heated through. Can be frozen.