DELICIOUS BLACK BEAN BURRITOS
These burritos are soooo good, you'll want to have them every night.
Provided by Alison
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
- Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
- Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
- Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.
Nutrition Facts : Calories 692.3 calories, Carbohydrate 70.2 g, Cholesterol 46.8 mg, Fat 35.8 g, Fiber 14.8 g, Protein 21.2 g, SaturatedFat 12.5 g, Sodium 1802.8 mg, Sugar 4.2 g
CHORIZO BURRITO BOWLS
I'm always on the hunt for fast and filling meals. Chicken sausage makes an awesome one-dish dinner by itself or served with brown rice in a burrito. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned. Remove from pan., Add onion to same skillet; cook and stir 3-5 minutes or until tender. Stir in beans, tomatoes, corn and sausage; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rice and spinach; cook 2-3 minutes or until heated through and spinach is wilted. Sprinkle with cheese and cilantro.
Nutrition Facts : Calories 425 calories, Fat 14g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1275mg sodium, Carbohydrate 52g carbohydrate (7g sugars, Fiber 8g fiber), Protein 27g protein.
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
DINNER, WRAPPED UP (BLACK BEAN, CHICKEN, AND CHORIZO BURRITOS)
Steps:
- Heat a medium-size saucepan with a tight-fitting lid over medium heat with about 1 tablespoon of the oil, once around the pan. Add one fourth of the chopped onion and season with salt and pepper, then cook for 1 minute. Add the rice, stir to coat in the oil, then add 2 1/2 cups of the chicken stock and bring up to a simmer. Cover the pot, reduce the heat to medium low, and cook the rice for 15 to 17 minutes, until tender.
- While the rice is cooking, preheat a large skillet over medium-high heat with the remaining tablespoon of vegetable oil. Add the chorizo and cook for 2 minutes. Add the remaining chopped onion, the garlic, cumin, coriander, and a little salt and pepper, and cook for about 3 minutes, or until the onions start to get tender. Add the chicken and cook for 4 to 5 minutes, or until the chicken is cooked through.
- Halve the avocado, remove the pit with a spoon, and then carefully scoop out the flesh. Cut the two halves into small bite-size pieces and transfer to a bowl. Add the halved tomatoes, jalapeño, cilantro, lime juice, salt, and pepper, and mix to combine.
- Add the remaining cup of chicken stock to the skillet with the chorizo and chicken and bring it up to a bubble. Once it is simmering, add the black beans and continue to cook until the liquids are just barely visible and the beans are heated through, a couple of minutes.
- Heat a large dry skillet over high heat to blister the tortillas. Have a clean kitchen towel nearby to wrap the tortillas and keep them warm. Once the skillet is hot, add a tortilla and heat for about 30 seconds on each side, remove from the skillet, and wrap it in the towel. Continue until all the tortillas have been heated. If you have a gas stove, you can blister them directly over the flame itself.
- Once the rice is done, fluff it with a fork. To assemble a burrito, scatter a small handful of cheese, about 1/4 cup, across the center of a tortilla. Top with a couple of generous kitchen spoonfuls, about 3/4 cup, of cooked rice. The rice will catch the juices from the couple of kitchen spoonfuls of black beans, chicken, and chorizo that come next! Dot the mound of fillings with some salsa and sour cream, if you like. Tuck the sides in, then wrap and roll. Cut in half and serve. Repeat to form up to 8 wraps.
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
CHORIZO AND BEAN BURRITOS
For some reason, I am having a difficult time finding chorizo in NH. Maybe I'm just looking in the wrong places, but I haven't tried this yet. I've thought about trying it with hot italian sausage instead...but I'm not sure. If anyone tries it before me, let me know how it is!
Provided by Abbs lt3
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare rice as label directs.
- Meanwhile, in food processor with knife blade attached, process beans with their liquid until coarsely chopped.
- In non-stick 10-inch skillet, heat oil over medium heat. Add onion and cook, stirring ocassionally, until lightly browned, 3-4 minute Stir in chili powder, cumin, and chorizo, cook 2 minute Add beans and cook 2 mins, stirring.
- Fill tortillas with equal amounts. Fold sides over filling to serve.
Nutrition Facts : Calories 762.6, Fat 28.2, SaturatedFat 11.1, Cholesterol 53.1, Sodium 1043.2, Carbohydrate 93, Fiber 15.9, Sugar 3.3, Protein 34.2
BLACK BEAN-CHORIZO STEW
This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor. It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it's got a kick. Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor. Serve it over rice, or with corn or flour tortillas on the side. Here are several other dishes you can make with chorizo.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
- Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
- Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 15 grams, Fiber 15 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams
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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