SAUSAGE BREAKFAST BURRITOS
Steps:
- In a large skillet, brown sausage. Drain, reserving 2 tablespoons drippings. Saute the onion, green pepper and mushrooms in drippings until tender., In another skillet, melt butter over medium-high heat. Add eggs; cook and stir until set., Divide sausage mixture among tortillas; top with eggs and cheese. Fold bottom of tortilla over filling and roll up. Serve with salsa if desired.
Nutrition Facts : Calories 429 calories, Fat 25g fat (9g saturated fat), Cholesterol 188mg cholesterol, Sodium 778mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 19g protein.
SAUSAGE BEAN BURRITOS
Like my mother and grandmother, I'm a frugal cook. I purchase meats in bulk, including sausage. This is one creative way I've found to use sausage in an evening entree. Our children often request these zippy burritos. -Eleanor Chlan, Ellicott City, Maryland
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 burritos.
Number Of Ingredients 8
Steps:
- In a large saucepan, cook sausage, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in beans, rice and 1 cup salsa; mix well. , Spread about 1/2 cup sausage mixture down the center of each tortilla; sprinkle with 1 tablespoon cheese. Roll up and place, seam side down, in a greased 13x9-in. baking dish. Top with remaining salsa. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts :
BLACK BEAN BURRITOS
Our easy black bean burritos are nutritious and full of smoky chipotle flavour. These energy-boosting Mexican wraps are perfect fitness fodder.
Provided by Barney Desmazery
Categories Lunch, Main course
Time 1h20m
Yield Serves 4 as a meal with extra for snacking
Number Of Ingredients 17
Steps:
- Put the rice in a medium saucepan with 600ml cold water and a pinch of salt if you like. Bring to the boil, then turn the heat down low, cover and gently simmer for about 20 mins until all the water has been absorbed. Turn off the heat and leave for another 10 mins undisturbed. Stir the rice and add the coriander and lime juice.
- For the black beans, heat the oil in a large frying pan and add the garlic, chipotle, cumin, sugar and vinegar, and cook everything for 1 min. Tip in the beans and tomatoes, give everything a stir and simmer, uncovered, for 20 mins until thickened.
- For the salsa and guacamole, mix the tomatoes with the onion, coriander, lime juice and seasoning. Tip half the salsa into another bowl and mash the avocados into it to make guacamole. Wrap everything up together in warmed wholemeal tortillas topped with natural yogurt, lime juice and grated cheese, if you like.
Nutrition Facts : Calories 518 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 13 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
SOUTHWEST BREAKFAST BURRITOS
My wife and I love eating Mexican so I came up with this recipe so that we could have a little more variety in our morning meals. We are busy people and don't have time to make elaborate meals in the morning. In the past we have bought frozen breakfast burritos, but they are not very tasty and I knew they could be improved upon. This recipe will make a large batch of the burrito fixins that you can freeze, or store in the refrigerator so that you can make great breakfast burritos whenever you please.
Provided by Norm Walker
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 1h5m
Yield 20
Number Of Ingredients 13
Steps:
- Whisk together the eggs, milk, and salt in a large bowl. Heat butter in a large skillet over medium-high heat. Pour in the egg mixture; cook and stir until eggs are completely set, about 5 minutes. Chop the cooked eggs and place in a large bowl. Set aside.
- Heat a large skillet over medium heat and stir in the sausage and garlic. Cook and stir for 5 minutes, then add the onion. Continue cooking and stirring until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, tomato, cilantro, jalapeno, and taco seasoning. Allow mixture to cool to room temperature, then stir in the Cheddar cheese.
- Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.
- Tightly wrap individual burritos with plastic wrap and freeze until ready to serve. Heat in the microwave until hot, 3 to 4 minutes, before serving.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 19.4 g, Cholesterol 139.6 mg, Fat 18.8 g, Fiber 1.3 g, Protein 11.7 g, SaturatedFat 7.4 g, Sodium 706.6 mg, Sugar 1.9 g
SMOKY SAUSAGE & BLACK BEAN CHILLI
Gather round the campfire and serve this chilli one-pot with tortilla chips for scooping up the smoky beans and sausages. Or, enjoy with a jacket potato or rice
Provided by Cassie Best
Categories Dinner
Time 1h10m
Number Of Ingredients 14
Steps:
- Heat half the oil in a large pan and cook the sausages for 12-15 mins over a medium heat until brown all over and cooked through. Remove to a plate.
- Drizzle the rest of the oil into the pan and cook the onion and peppers for 10 mins, over a low heat stirring often until all the veg has softened.
- Stir in the garlic, all the spices and the chipotle paste, if using, and cook for another minute. Add the tomatoes, a canful of water, the ketchup and some seasoning. Bring to a simmer and cook for 20 mins half-covered with a lid or loosely covered with foil. Stir occasionally, topping up with water if the mixture starts to look too thick.
- Slice the cooked sausages into thick coins and return to the pan, then tip in the beans. Cook for another few minutes until heated through, then spoon into bowls and scatter with coriander leaves, if using, some grated cheese and a dollop of yogurt or soured cream. Serve with tortilla chips for scooping, as a filling for jacket potatoes, or over rice.
Nutrition Facts : Calories 456 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 14 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 1.5 milligram of sodium
BLACK BEANS, SAUSAGE AND RICE
Make and share this Black Beans, Sausage and Rice recipe from Food.com.
Provided by Daydasa
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large family skillet with lid, heat oil on medium heat.
- Add onion, green onion and garlic; sauté until soft.
- Add sausage and Creole seasoning.
- Once sausage is slightly brown, add Rotel and black beans.
- Stir until just combined.
- Pour chicken broth into measuring cup and add water to measure 2 cups.
- Add 1-cup rice and broth, water mixture to skillet.
- Stir until combined.
- Bring to a boil, cover and reduce heat to a simmer.
- Cook until rice is cooked through and mixture is thickened slightly.
CREOLE BLACK BEANS 'N' SAUSAGE
Cheryl Landers can easily add a Louisiana entree to her LaTour, Missouri table any day of the week. "I brown the meat, cut up veggies and measure spices the night before, and then assemble and start it cooking the next morning," she pens. "When I get home, I make the rice...and dinner is served!"
Provided by Taste of Home
Categories Lunch
Time 6h25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients except rice. Cook, covered, on low until vegetables are tender, 6-8 hours. Discard bay leaves. Serve with rice.
Nutrition Facts : Calories 410 calories, Fat 25g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 1472mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 7g fiber), Protein 20g protein.
CHORIZO & BLACK BEAN BREAKFAST BURRITOS (OAMC)
Besides cereal, this is pretty much the only breakfast food I eat as I am not a morning person and these are quick to heat up every morning. Each burrito makes a tasty, balanced meal when eaten with a piece of fruit. My neighborhood Mexican grocery store sells the best freshly-made pico de gallo, so that is what I use. You can make your own, but don't use salsa as it will make the burrito filling too mushy. I also make my own chorizo for these (Miss Annie's Recipe #25846 ).
Provided by rpgaymer
Categories Breakfast
Time 1h
Yield 20 burritos, 20 serving(s)
Number Of Ingredients 10
Steps:
- In a deep pan, heat the oil over medium-high heat. Add sausage and bell pepper; cook for about 8-10 minutes, crumbling the sausage every now and then. When sausage is cooked through, remove from pan and drain of fat.
- Wipe the grease from the pan, then melt the butter over medium-high heat. Add the beaten eggs and Adobo Seasoning (or salt & pepper), and cook for 8-10 minutes, stirring often, until the eggs are scrambled and cooked through. Remove from heat.
- Add the drained black beans and pico de gallo to the pot. Stir to combine well.
- Now, prepare your burritos. Warm tortillas in microwave for 30 seconds until warm and flexible. Place 3/4 cup scrambled egg mixture into lower center of tortilla. Top with about 1 1/2 tablespoons of cheese. Roll up tortilla into a burrito. Repeat with each tortilla, until done.
- Wrap each burrito in plastic wrap, and store all of them in a large container or zip-lock bag in the freezer.
- When ready to eat, remove frozen burritos from wrapping and then wrap in a paper towel. Heat in microwave for about 2 1/2 minutes.
Nutrition Facts : Calories 428.8, Fat 23.1, SaturatedFat 9.1, Cholesterol 204.3, Sodium 792.6, Carbohydrate 34, Fiber 3.1, Sugar 2.1, Protein 20
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- In a large skillet over medium-high heat, cook the sausage, ground beef and onion until the meat is browned and cooked through and the onion is soft. Drain off fat, if needed.
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- In a skillet over medium heat, add the sausage and a pinch of red pepper flakes.* Cook until browned and no longer pink. Drain any excess fat accumulated while browning.
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