Bean Burrito Bake Recipes

Steps:

• Make the filling: In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon.
• Add the tomato sauce, the cumin, the chilies, and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the coriander.
• Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open.
• Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F.
• oven for 10 minutes.
• Serve the burritos with the guacamole and the salsa.
• Makes 12 burritos, serving 6.

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.

Steps:

• Preheat oven to 350°.
• Combine sour cream and chile in a medium bowl; let stand 10 minutes.
• Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.
• Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated.

Steps:

• Cook rice according to package instructions; set aside.
• Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
• Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
• Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
• Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold sides, and hold them in. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
• Serve immediately, with salsa and sour cream, if using, or wrap per freezing instructions.

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.

Steps:

• In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon.
• Add the tomato sauce, the cumin, the chilies, and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the cilantro.
• Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open.
• Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F oven for 10 minutes.

Steps:

• Heat oven to 400ºF.
• Brown meat with peppers, carrots, onions and garlic in large nonstick skillet. Add tomatoes, salsa and cumin; mix well. Cover; simmer 5 min. Remove from heat. Stir in corn.
• Spread 2 cups tomato mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with 4 tortilla halves, with cut-sides of tortillas facing sides of dish. Cover with layers of half the beans, 2-1/2 cups of the remaining tomato mixture and 1/2 cup cheese. Repeat layers. Top with remaining tortillas, tomato mixture and cheese; cover with sheet of foil sprayed with cooking spray.
• Bake 35 to 40 min. or until heated through, uncovering for the last 5 min. Let stand 5 min. before cutting to serve.

Steps:

• Mix diced tomatoes with green chile peppers, 1 chopped onion, salsa seasoning mix, salt, and pepper together in a bowl; refrigerate until the salsa flavors blend, at least 1 hour.
• Bring a pot of water to a boil. Cook pork steaks in the boiling water until cooked through, 10 to 15 minutes. Remove pork steaks from water and cut into pieces.
• Heat butter in a skillet over medium heat; cook and stir pork and remaining 1 chopped onion in the hot butter until onion is tender, about 30 minutes. Mix refried beans, burrito seasoning, and 1/2 of the salsa into the pork mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• Spoon pork mixture down the center of each tortilla and roll tortilla around the filling. Place burritos in a baking dish. Top burritos with chili and Cheddar cheese.
• Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Serve burritos with remaining salsa.

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin, and taco seasoning in a medium frying pan over medium high heat. Cook and stir, breaking up tomatoes, for 10 minutes.
• Lay 1 flour tortilla in a lightly greased 8x8 inch baking dish. Layer with one half of the beans, jalapeno slices, rice, salsa, soy mixture, and 1 cup Cheddar cheese. Repeat layers with remaining ingredients, beginning with the flour tortilla, and top with remaining 1 1/2 cups Cheddar cheese.
• Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Add beans, onion and taco seasoning. , Unroll crescent roll dough. Press onto bottom and up the sides of a greased 13x9-in. baking dish; seal seams and perforations. , Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, until golden brown, about 30 minutes. If desired, sprinkle with toppings.

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.

Steps:

• Make the filling:
• In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon. Add the tomato sauce, the cumin, the chilies, and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the coriander.
• Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open. Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F. oven for 10 minutes. Serve the burritos with the guacamole and the salsa.

Steps:

• Heat oven to 350.
• Place frozen burritos in an oven safe dish.
• Cover with the enchilada sauce, and the chili.
• Sprinkle with the cheese and onions.
• Bake for 40 mins or until burritos are heated thru.
• Garnish with sour cream, picante sauce, and black olives before serving.

Steps:

• Blend pinto beans, tomato sauce, and taco seasoning in a food processor until a paste forms.
• Cook and stir pinto bean mixture in a skillet over medium heat until warmed, about 5 minutes.
• Place tortillas on a plate and heat in microwave on high until warm, about 30 seconds. Spread warm pinto bean mixture, shredded lettuce, and Colby Jack cheese onto each warm tortilla. Roll the tortilla around the filling to form a burrito.

Steps:

• In a large skillet, saute the onion and garlic in oil until the onion is tender.
• Add the beans; mash about half of the beans with the back of a wooden spoon.
• Add the tomato sauce, cumin, jalapenos, salt, and pepper.
• Simmer for about 5-10 minutes, stirring occasionally, until the mixture is thickened slightly.
• Stir in the coriander.
• Spread 3 tablespoons of the bean mixture down the center of each tortilla; then roll up the tortilla.
• Arrange rolled up tortillas, seam side down in the large baking dish, and sprinkle cheese evenly over the top of the burritos.
• Bake, covered with foil at 350 degrees for 10-15 minutes or until heated through and the cheese is melted.
• Serve with guacamole and salsa.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the burritos in a row across the bottom of a 9x13 inch baking dish. In a medium bowl, stir together the cream of chicken soup, sour cream and chile peppers. Spread evenly over the top of the burritos. Sprinkle with shredded cheese.
• Bake for 25 to 30 minutes in the preheated oven, until cheese is slightly browned and burritos are heated through. Serve with tomato, avocado, olives and salsa.