Refried Bean Burritos Food

REFRIED BEAN BURRITO RECIPE

Steps:

• Rinse the dried pinto beans under running water, and remove any stones or bad beans you see.
• Put the beans in a pressure cooker. Sprinkle on the seasonings - chili powder, onion powder, cumin, garlic powder, salt, and pepper. Add in your beef bouillon too. Start filling the pressure cooker pot with water, while stirring to combine the seasonings and bouillon. Fill to the max capacity line.
• Put the lid on the pressure cooker and lock it down. Make sure the pressure valve is turned to sealed. Cook the beans in the pressure cooker for 85 minutes. I've seen recipes where there's less cooking time, but the 85 minute mark seems to work best for this recipe.
• When done, relieve the pressure, and once it's done spewing, open up the pressure cooker and drain the beans in a colander, reserving at least a cup of the bean juice.
• Now to make them refried. Place the pork lard or bacon grease into a large cast iron pan (any pan that is fine with a masher being brought to it is fine - so no teflon). Let it melt down, and then add the diced onions and garlic. At this point, it's up to your taste as to how long to cook the onions down. I like a bit of a bite, so I really only cook them for a few minutes, but if you want them more incorporated into the beans, cook them down until translucent.
• If you have an immersion blender, skip to the next step. Turn the heat to medium-high and add the beans to the pan. At this point, you're going to be cooking the beans, smashing them with a potato smasher, and adding the bean juice as necessary. As you smash the beans down, stir a bit as well, while also adding bean juice so that it's not a thick mess, but you also aren't worried about bean juice splashing everywhere. With all of this bean juice adding and bean smashing, you're looking for a nice refried bean consistency.
• If you hand mashed in the previous step, skip this step. For those with immersion blenders, take that bad boy, throw in the bean juice, and start working your magic. The immersion blender should break up the beans and blend the bean juice for you... just like magic. Pat yourself on the back, because you just saved yourself a lot of bean pressing time.
• Now that your beans are nice and mashed, it's time to start taste testing and adding more salt and pepper if needed.
• To make the burritos, heat the tortillas so they're more manageable - you can heat 3 of them at a time in the microwave for about 10 seconds. Spread about a cup or 2 of beans on the tortilla, a handful of cheese, and wrap up. We like ours big and fat, so we usually go with closer to 2 cups of beans... like White Bread says, one burrito can fill you up!
• If you're eating this for dinner and freezing some for later, serve what you're eating now and wrap the rest individually in plastic wrap and place in a large Ziploc bag. When reheating, remove plastic wrap and microwave for 1-2 minutes to warm throughout.

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.

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.

REFRIED BEAN BURRITO

Steps:

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

STEAK AND BEAN BURRITOS

Steps:

• Prepare a grill for medium-high heat. Preheat the oven to 350 degrees F.
• Season the steak with salt and pepper. Grill the steak about 3 minutes each side. Allow to rest for 5 minutes, then slice.
• Heat the oil in a skillet set over medium heat. Add the bell peppers, onions and some salt and pepper, then the cumin, oregano, chili powder and garlic powder. Stir together and saute until the onion and peppers soften, about 5 minutes.
• Spread a small amount of beans on each tortilla. Add slices of grilled steak and some onions and peppers, then sprinkle over some cheese. Fold over the ends of each tortilla and roll up. Lay the rolled tortillas in a pan. Pour over the red and green enchilada sauces and sprinkle over a little extra cheese.
• Bake until the cheese is melted and the dish is bubbly, about 20 minutes. Serve immediately with a dollop of sour cream, some pico de gallo and some cilantro leaves to garnish.

BEEF AND BEAN BURRITOS

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.

CHEF JOHN'S REFRIED BEANS

Steps:

• Drain soaked beans and transfer them to a stock pot. Add garlic, epazote, and cold water. Place pot over high heat and bring to a boil. Stir. Reduce heat to low. Simmer uncovered until beans are soft, 1 1/2 to 2 hours. Drain the beans and reserve all the liquid.
• Melt lard in a large skillet over medium-high heat. Add onions and salt; cook until onions start to brown, 10 to 12 minutes. Stir in serrano pepper and chipotle powder; cook 1 minute. Transfer drained beans into skillet. Mash about half the beans with a potato masher or back of a spoon. Ladle some bean cooking liquid to skillet. Continue to mash and stir beans as you gradually add more liquid. Mash until the beans have reached your preferred consistency and texture. Taste and add more salt, if desired.

BEANS, RICE & CHEESE BURRITOS RECIPE BY TASTY

Steps:

• Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice and cheese.
• Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
• To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
• Enjoy!

CRISPY BEAN AND CHEESE BURRITOS

Steps:

• Combine refried beans, salsa, chili powder, garlic powder, and cumin in a mixing bowl; stir until smooth.
• Spoon about 3 tablespoons of the bean mixture onto the center of a tortilla and smooth into a thin layer. Sprinkle with a large pinch of shredded cheese and roll tightly. Repeat with remaining bean mixture, tortillas, and cheese.
• Heat oil in a large skillet over medium-high heat. Place a few burritos, seam-side down, into the skillet. Cook, turning every 30 seconds, until golden and crispy on all sides, 5 to 8 minutes. Remove to a plate and repeat with remaining burritos.

SHREDDED PORK & REFRIED BEAN BURRITOS

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.

BEAN AND CHEESE BURRITOS

Steps:

• In a large nonstick skillet, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl, and wipe out skillet.
• Spread 1/2 cup of the refried beans in the center of each tortilla and top each with 1/3 cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.
• In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.

BEEF & BEAN BURRITOS RECIPE BY TASTY

Steps:

• Add ground beef to a large skillet over high heat and sprinkle with taco seasoning. Cook, breaking up the meat, until browned. Drain the fat and set aside to cool.
• Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked beef and cheese.
• Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
• To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
• Enjoy!

POBLANO AND REFRIED BEAN BURRITOS

Steps:

• Mash avocados with the dressing and garlic in medium bowl until well blended. Stir in the cilantro.
• Spread 2 Tbsp. of the avocado mixture onto each tortilla; top with 1/3 cup of the combined chiles and refried beans and 1 Tbsp. of the cheese. Roll up, tucking in both sides of each tortilla as you roll it up.
• Top with any remaining avocado mixture and cheese. Serve with the salsa.

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.

CHICKEN AND REFRIED BEANS BURRITOS

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!

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.

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.

BEAN & BACON GRIDDLE BURRITOS

Steps:

• In a small bowl, mix beans and 1/4 cup salsa until blended. Place tortillas on a griddle; cook over medium heat 1 minute, then turn over. Place bean mixture, cheese and bacon onto centers of tortillas; cook until tortillas begin to crisp, 1-2 minutes longer., Remove from griddle; immediately top with lettuce and remaining salsa. To serve, fold bottom and sides of tortilla over filling.

BREAKFAST BURRITOS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Wrap the tortillas in foil and warm in the oven.
• Fry the eggs in a greased skillet until firm. In a small sauce pan heat the refried beans.
• Top each tortilla with refried beans, 2 strips of bacon, 1 egg and a little cheese. Roll tortillas into burritos and serve.