Stand By Bean Burritos Food

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.

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!

BURRITOS

Steps:

• In a hot pan with two tablespoons of oil, brown the ground beef with two chopped onions.
• When the meat is almost cooked, add the garlic, cumin, oregano, salt and pepper.
• Stir for a few minutes over low/medium and set aside.
• Cook the beans in water for 45 minutes and keep the cooking water.
• In a hot pan with four tablespoons of oil, fry the remaining chopped onion over medium heat until it becomes translucent but not brown.
• Then add the cooked beans, drained and 8 tablespoons of cooking water from the beans and salt.
• Mash beans while cooking to get a rather coarse puree. Continue to stir.
• Add a little cooking water if necessary so the mashed beans are fairly thick but not too compact.
• Keep on low heat for about 5 minutes, stirring constantly.
• Warm tortillas by steaming or baking them wrapped in aluminum foil to prevent them from drying.
• Top tortillas with ground meat,
• frijoles refritos
• and any of the optional toppings.
• To fold burritos, start by closing the top and bottom edges for about 2 inches (5cm), so food is enclosed properly when folding is completed.
• Finish by wrapping the burrito on itself.

HOW TO REHEAT A BURRITO

Steps:

• REMOVE any wrappers from the burrito (foil, paper, etc.). Optional: Unwrap the burrito and remove any cold fillings (sour cream, guacamole, tomatoes, lettuce). Rewrap the burrito.
• WET a paper towel with water and ring it out. It should be damp, but not soaking or dripping.
• WRAP the damp paper towel around the burrito. The whole burrito, especially the open area where the filling shows, should be completely covered in the damp paper towel.
• PLACE the burrito on a microwave-safe dish.
• MICROWAVE on high power. Start with 30 seconds for small burritos and 45 seconds for large burritos.
• FLIP the burrito over and microwave on high power for 15 to 20 seconds more.
• CHECK the internal temperature of the burrito. Continue warming in 15 to 20 second intervals until it is warm to your satisfaction.
• REMOVE the microwave-safe plate and take the paper towel off the burrito. Be careful not to burn your fingers.
• REPLACE any cold ingredients you took out. Enjoy.
• PRE-HEAT the oven to 250° F.
• REMOVE any wrappers from the burrito (foil, paper, etc.). Optional: Unwrap the burrito and remove any cold fillings (sour cream, guacamole, tomatoes, lettuce). Rewrap the burrito.
• LOOSELY WRAP the burrito in light aluminum foil. Make sure the exposed part of the burrito is completely covered. Place the wrapped burrito on a cookie sheet or another oven-safe pan.
• HEAT in the oven for approximately 30-45 minutes, or until hot.
• REMOVE the burrito from the oven and replace any cold ingredients you took out. Supplement extra cold fillings if you want.
• PREHEAT the toaster oven to 400° F.
• MEASURE out two pieces of aluminum foil large enough to fit the unfolded tortilla. One will go on the bottom. The other will be on top of the burrito.
• UNFOLD the cold burrito and lay it flat on a single layer of aluminum foil. The flour tortilla touches the tin foil, and the filling is facing up. Optional: Remove any cold fillings (sour cream, guacamole, tomatoes, lettuce).
• TOP the opened tortilla loosely with the second piece of foil. Now the top and bottom of the open burrito are sandwiched between the two pieces of aluminum foil.
• CAREFULLY MOVE the open burrito to the toaster oven and cook for 8 to 12 minutes. Check to see if it is warm. Heat longer if necessary. The reheating time depends on how big the burrito is and the amount of filling.
• REMOVE from the toaster oven when it has finished heating. Add the cold ingredients you took out. You can try to reroll the burrito if you want.
• PLACE a large skillet with a lid on the stove. Turn the stove on medium heat. Add ½ teaspoon of oil to the pan to prevent the tortilla from sticking.
• UNFOLD the cold burrito and lay it, tortilla side down, onto the skillet. Optional: Remove any cold fillings (sour cream, guacamole, tomatoes, lettuce).
• SPREAD the filling out so it can cook evenly.
• PLACE the lid on the skillet. This traps heat and moisture inside the pan.
• COOK for 5 to 7 minutes. Slide the tortilla around at least once to prevent it from sticking to the pan.
• REMOVE the burrito from the skillet when it is hot enough. Replace the cold ingredients. Add extra sour cream or other cold toppings, if desired.
• REROLL it if you like. Warm tortillas are flexible, but toasty tortillas can be hard to roll. If the tortilla is toasted, eat the burrito like a tostada.
• PREHEAT the air fryer to 325° F.
• SPRITZ or brush the burrito with olive oil or coconut oil.
• PLACE the leftover burrito in the air fryer basket. (Burrito is not frozen.) Do not stack burritos and leave some space between them.
• AIR FRY for 5 minutes. Flip the burrito over and fry for another 1 to 2 minutes.
• REMOVE the burritos and enjoy the perfect crisp.

BEST BEEF, BEAN AND CHEESE BURRITOS

Steps:

• Add onions and beef to a large skillet and cooked over medium heat until onions are softened and meat is cooked through. Add garlic and sauté for 30 seconds. Drain off any excess fat (if there is any).
• Stir in all of the spices/seasonings, followed by refried beans until well incorporated, followed by sour cream and salsa. Heat through.
• If using raw tortillas, cook according to package directions. If using cooked tortillas, stack them together on a plate, cover with a damp paper towel and microwave for 30 seconds or until warmed through.
• Line the middle of each tortilla with desired amount of cheese. Top with Bean and Beef filling and any additional desired filling ingredients.* Fold in the edges of each tortilla and roll up "burrito style." Serve with additional sour cream, guacamole, etc. (optional).
• Optional to "crisp" burritos: Heat a large nonstick skillet over medium heat. Add burritos, 3 at a time, seam side down, and cook until golden, about 2-3 minutes per side.

CHEESY MEXICAN RICE & BEAN BURRITOS

Steps:

• In medium saucepan, bring the sauce to a boil.
• Add rice and pepper.
• Cover, remove from burner and let stand 5-10 minutes (or until the liquid has been absorbed) then fluff with a fork.
• Next, spread 1/4 cup of the beans evenly over tortillas to within 1 inch of edges.
• Top each with 1/4 of the rice mixture, tomato and cheese.
• Spoon in the sour cream down centers of tortillas.
• Roll tortillas up. Serve right away while warm.

COLLARD-WRAPPED BEAN BURRITOS

Steps:

• Remove the stems up to the leafy part of the collards. Lay each collard leaf, underside up, on a flat surface. Locate the thickest part of the stem and use a vegetable peeler to shave the top off for even thickness (this makes it easier to roll up the leaves).
• Fill a large wide skillet or pan with just enough water to coat the bottom. Arrange a few leaves at a time, overlapping, in a circle on the bottom of the pan and sprinkle lightly with salt. Repeat with the remaining leaves.
• Put the skillet over medium-high heat and as soon as steam appears, lower the heat to medium, cover and steam until the collards are green, tender and pliable, 5 to 6 minutes. Remove from the heat and use tongs to transfer the leaves to a baking sheet to cool completely.
• Whisk together the sour cream, cilantro, 1 tablespoon water, pickled jalapeno and brine in a small bowl. Combine the rice, black beans, tomato and 1/4 teaspoon salt in a medium microwave-safe bowl, cover with plastic wrap and cut a slit in the middle to allow steam to escape. Microwave at 100 percent power until hot, stirring about halfway through, 4 to 5 minutes.
• Assemble the burritos: On a work surface, lay out two large leaves side-by-side vertically, slightly overlapped, making a 10-inch wide "wrap". (It's ok if the wrap is not circular.) Form 1/4 of the rice and bean mixture into a log across the leaves about 3 inches from the bottom, leaving a 1-inch border on each side. Drizzle with 1/4 of the sauce, then top with 1/4 each of the avocado and cheese. Fold the sides of the wrap over the ends of the mixture, then roll up tightly from the bottom. Repeat with the remaining wraps and filling. Cut each in half on the bias and enjoy or refrigerate whole for a few hours before serving.

STAND-BY BEAN BURRITOS

Steps:

• In a large skillet combine onions, water, and fajita seasoning. Heat med-high until boiling, cook and stir until onions are tender.
• Add beans and corn. Cook and stir until heated through, about 3-4 minutes.
• Serve with tortillas, lettuce, tomatoes, salsa, guacamole--whatever floats your boat!