Spicy Bean Burritos Food

SPICY BEAN BURRITOS

Steps:

• Heat the oil in a large nonstick skillet over medium heat. Add the garlic, chile powder, jalapeños, cumin, and salt, and cook until fragrant, about 1 minute. Add the beans and broth, and bring to a boil. Reduce heat to medium-low, and allow to simmer 10 minutes. Remove from the heat, stir in salsa. Mash the bean mixture lightly with a slotted spoon or fork to desired consistency.
• Spoon about ⅓ cup of the bean mixture down the center of each tortilla. Top each serving with desired toppings and roll the burrito tightly. Slice each burrito in half and serve immediately.

SPICY BLACK BEAN BURRITOS

Steps:

• Heat a dash of oil in a saucepan, and add the onion. Cook over a medium heat for a few minutes, until it is fairly soft. Add the next 7 ingredients (black beans through black pepper), and cook for a further 5 minutes, adding a small splash of water if necessary. Next, add the diced tomato, and cook for just a few minutes more, until the tomato has softened, but is still holding its shape.
• Add the cooked rice, and mix to combine. Ensure the mixture is piping hot before assembling your burritos (again, you can add a splash of water if needed, to help you heat the mixture without it drying out).
• To assemble, lay a large flour tortilla on a board, and heap about a quarter of the rice and bean mixture into the centre. Top with your choice of additional burrito fillings - I used grated cheese, lettuce, and sour cream.
• Fold in the two ends of the burrito, then roll or fold to fully contain the fillings (see blog post for photos if needed!). Burritos are best eaten immediately, especially if you've mixed both warm and cold fillings.

SPICY BEAN BURRITO MIX

Steps:

• Sauté onion, garlic, and jalapeño in olive oil for 2 minutes in medium sauce pan on high heat.
• Add the beans, cumin, chili powder, cayenne pepper, and seasoning salt. Stir frequently together for about 5 minutes or until beans are hot.
• Serve by itself or in a tortilla and enjoy!

SPICY BEAN AND RICE BURRITOS

Steps:

• Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat and stir in rice and salsa.
• Divide mixture evenly down the center of each tortilla. Top with cheese, lettuce, green onions and sour cream. Roll up, and serve.

SPICY BEEF BURRITOS

Steps:

• Mix jalapeno peppers, tomato, green chile peppers, green bell pepper, red bell pepper, onion, hot sauce, and cayenne pepper together in a large bowl.
• Cook beef in a large skillet over medium-high heat, stirring to break up clumps, about 5 minutes. Drain excess grease. Add jalapeno pepper mixture and burrito seasoning; cook, covered, stirring occasionally, until flavors combine, about 10 minutes.
• Pour refried beans into a saucepan over medium-low heat. Cook and stir until heated through, about 5 minutes.
• Warm each tortilla in the microwave until soft, 15 to 20 seconds. Spread a layer of refried beans on top. Divide beef mixture among tortillas. Top with lettuce, sour cream, and Cheddar cheese. Fold in opposing edges of each tortilla and roll up into a burrito.

SPICY BLACK BEAN BURRITOS

Steps:

• In a large saucepan, heat the beans, chipotles, cumin and salt and pepper over medium heat, stirring occasionally, until simmering.
• Stir in the green onions and continue to simmer 2 minutes.
• To assemble, spoon about 1/2 cup bean mixture on center of each tortilla.
• Top with equal amounts of the cheese, lettuce, and cilantro.
• Fold bottom edge up over filling.
• Fold right and left sides to center, overlapping edges.
• Serve with the salsa and guacamole.

SPICY BLACK BEAN BURRITOS

Steps:

• Mince garlic. Core and seed pepper, then coarsley chop. Finely chop onion. Lightly coat a large frying pan with oil and set over medium heat. Add garlic, pepper and onion. Stir often until onion starts to soften, about 4 minutes.
• Meanwhile, rinse and drain black beans. Measure out chili powder, cumin, oregano, salt and cayenne. Add beans and corn to pan. Sprinkle with spice mix. Stir occasionally until heated through, 4-5 minutes. Stir in coriander and salsa. Squeeze lime juice over top and stir to mix evenly.
• Spoon warm black bean filling eveny down centre of each warmed tortilla. (see tip for warming below) Sprinkle with your favorite toppings (see suggestions below). Wrap tortilla around filling and serve.
• Tip for warming: Wrap together in foil and place in a preheated 350 oven until warm. OR stack tortillas on a paper towel in the microwave and warm on high for 30 seconds.
• Burrito dress-ups: Consider grated light Monterey Jack or cheddar cheese, shredded lettuce, chopped tomatoes and light sour cream or yogurt.