BLACK BEAN BURRITOS
My neighbor and I discovered these delicious low-fat burritos a few years ago. On nights my husband or I have a meeting, we can have a satisfying supper on the table in minutes. -Angela Studebaker, Goshen, Indiana
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a nonstick skillet, heat oil over medium heat; saute onion and green pepper until tender. Stir in beans; heat through. , Spoon about 1/2 cup of vegetable mixture off center on each tortilla. Sprinkle with the cheese, tomato and lettuce. Fold sides and ends over filling and roll up. Serve with optional toppings as desired.
Nutrition Facts : Calories 395 calories, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 610mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges
BREAKFAST BURRITOS
A different way to start your day. Burritos with fried eggs, bacon and refried beans topped with melted cheese. Ham or sausage may be substituted for the bacon. Serve with salsa on the side.
Provided by JANINARAI
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 35m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 637.6 calories, Carbohydrate 44.9 g, Cholesterol 244.3 mg, Fat 39.1 g, Fiber 4.6 g, Protein 25.6 g, SaturatedFat 14.7 g, Sodium 1180.9 mg, Sugar 2 g
BLACK BEAN BREAKFAST BURRITOS
Wow. All I can say is this is the most flavorful and delicious breakfast burrito I've ever had. I didn't have any cheese or sour cream in the house, and even without it I absolutely loved this. I used small corn tortillas in place of flour tortillas, and I chopped up the potato instead of grating and left the skin on. This is a definite make-again recipe, and that doesn't happen very often for me. If you want to make these for dinner try adding chopped red pepper and/or corn and some crumbled chorizo sausauge with the onion. This is supposed to serve 4, but if you have guests you may want to double the recipe. Recipe courtesy of Spilling the Beans.
Provided by AmyZoe
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- If you like, wrap your tortillas in foil and put them in a 300 degree oven to warm as you make the filling.
- In a heavy skillet, heat a drizzle of oil over medium-high heat.
- Saute the onion and potato for about 5 minutes, until soft and starting to turn golden.
- Add the beans, salsa, chili powder, salt, and pepper and cook for a few more minutes, slightly smushing some of the beans with the back of your spoon, until heated through.
- Transfer the mixture to a bowl or push it aside in the skillet, add a little more oil, and crack in the eggs.
- Stir the eggs around with a spoon or spatula to scramble them.
- Divide the bean mixture among the warmed tortillas, spreading it down the middle and leaving space on the sides and at both ends.
- Top with scrambled egg, cheese, avocado or guacamole, and some fresh cilantro.
- Fold over one long side to cover, fold over both short ends, then roll the whole thing over to close up into a package.
- Serve warm, with extra salsa and/or sour cream.
Nutrition Facts : Calories 392.9, Fat 18.7, SaturatedFat 6.1, Cholesterol 200.8, Sodium 416.7, Carbohydrate 39.3, Fiber 11, Sugar 2.7, Protein 19.2
CREAMY BLACK BEANS
I use these creamy black beans in my breakfast burritos, but they can be enjoyed in many other dishes, too. Make extra for bean and cheese tacos!
Provided by Alan Delgado
Yield Makes 6½ cups
Number Of Ingredients 13
Steps:
- If using dried beans, rinse and drain 1 lb. dried black beans in a colander or fine-mesh sieve; transfer to a large bowl. Pour in water to cover by 2" and let soak in refrigerator at least 4 hours and up to 12 hours.
- Heat 5 Tbsp. vegetable oil in a small pot over medium-high. Cook ¼ large white onion, thinly sliced, 3 garlic cloves, thinly sliced, and ½ medium jalapeño, thinly sliced, stirring often, until beginning to take on some color, 6-8 minutes. Add 3 bay leaves, 1½ pasilla chiles, halved, seeds removed, 1 guajillo chile, halved, seeds removed, 1 Tbsp. ground cumin, 2 tsp. dried oregano, 1½ tsp. dried thyme, and 1 tsp. freshly ground black pepper. Cook, stirring often, until fragrant, about 2 minutes.
- If using dried beans, add beans and their soaking liquid to pot and pour in more water so beans are covered by 2". Bring to a boil, then reduce heat and simmer, adding more water as needed to keep beans submerged, until beans are tender, 45-55 minutes.
- If using canned beans, add three (15.5-oz.) cans black beans (do not rinse) to pot and pour in more water so beans are covered by 2". Bring to a boil, then reduce heat and simmer, adding more water as needed to keep beans submerged, until flavors have come together, 15-20 minutes.
- Drain beans in a fine-mesh sieve set over a large bowl; remove bay leaves and discard. Working in 2 batches if needed, purée bean mixture and ¾ cup bean broth in a blender, adding more bean broth if needed, until thick and hummus-like in consistency. Taste and season with salt. Discard any remaining bean broth. Do ahead: Beans can be cooked 5 days ahead. Let cool; cover and chill. Reheat over low, stirring often.
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
BREAKFAST BURRITOS
A delightful breakfast, these burritos filled with soft scrambled eggs, scallion-flecked refried beans and buttery avocado slices are also great any time of the day. Cilantro adds freshness, and a few drops of your favorite hot sauce will deliver a nice zing. The nontraditional open-ended rolling technique used here will tightly encase the filling in the smaller-sized tortillas while ensuring the optimal tortilla-to-stuffing ratio. To seal completely, wrap each tortilla in a strip of foil and twist both ends. For convenience, the little wraps can be made ahead of time, stored in the refrigerator or freezer and reheated in an oven.
Provided by Yewande Komolafe
Categories breakfast, dinner, easy, lunch, quick, weekday, weeknight, beans, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat broiler to high and line two sheet pans with foil.
- Place the tortillas on the sheet pans. Sprinkle half of the cheese over the tortillas. Broil, one pan at a time, until the cheese is just beginning to melt, about 20 seconds.
- In a medium nonstick skillet, heat 1 tablespoon oil over medium. Add the scallions and cumin and cook, stirring, until fragrant, about 1 minute. Add the refried beans, stir to combine and cook until the beans are warmed through, about 2 minutes. Divide the beans among the tortillas, spooning in even lines down the centers.
- Wipe out the skillet and set over to medium-low heat. Pour in the remaining 1 tablespoon oil, add the whisked eggs and season lightly with salt. Cook, stirring occasionally, until the eggs are just set, about 3 minutes. Divide the eggs evenly among the tortillas, in lines over the beans. Drizzle on hot sauce, if using.
- Sprinkle the remaining cheese over the eggs and top with avocado and cilantro. To roll, fold one side over the filling to enclose it, then tightly roll away from you, leaving the ends open. Serve immediately, or wrap in foil and refrigerate for up to 24 hours. Reheat in a 400-degree oven or toaster oven until warm, about 8 minutes.
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BLACK BEAN BREAKFAST BURRITO - THE THIRSTY FEAST
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5/5 (1)Total Time 15 minsCategory BreakfastCalories 643 per serving
- Cook your black beans in a small pot. Bring to a boil and turn off the burner. Then scramble your eggs - for some tutorials on how to scramble your eggs, go here, here or here.
- When your eggs have started to set, add the green peppers, jalapenos and tomatoes. Stir together and let cook for 30 seconds - 1 minute (depending on how crispy you like your veggies.)
- Assemble your burritos. Put a 1/4 of the egg mixture into each tortilla. Top with 1/4 cup of black beans. If you would like your burritos spicy, add hot sauce. Roll and eat.
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4.2/5 (8)Estimated Reading Time 2 minsCategory Mains, BreakfastCalories 1668 per serving
- In a small bowl, mix together the diced tomato, onion, jalapeño, lime juice, cilantro, salt, and pepper. Set aside.
- In a medium bowl, whisk the eggs with 1 teaspoon of water, cayenne pepper, if using, and salt and pepper.
- In a medium non-stick skillet heat 1 teaspoon of oil over medium heat. Add the eggs and cook, stirring to scramble, just until set. Stir in in the cheese, and cook until all the cheese has melted. Remove from heat.
- Wipe the same skillet clean. Heat the remaining 1 teaspoon of oil over medium-high heat, and add the drained black beans. Cook just until heated through, about 1 minute. Remove from heat.
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