Crispychipotlebeanburritos Recipes

Steps:

• Heat 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice and 1/4 teaspoon curry powder. Add 1 1/4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to low; cover and cook until the liquid is absorbed, 15 minutes. Let stand off the heat, covered, 5 minutes.
• Meanwhile, heat the remaining 1 tablespoon butter in another small saucepan over medium-high heat. Add half of the red onion; cook, stirring, until browned, 3 to 4 minutes. Stir in the garlic and remaining 1 1/2 teaspoons curry powder, then add the chickpeas, 1 cup water, a pinch of salt and a few grinds of pepper. Bring to a boil, then reduce to a simmer. Mash some of the chickpeas against the side of the pan with the back of a spoon. Simmer until thickened, 13 to 15 minutes. Season with salt and pepper.
• Meanwhile, dice the tomatoes and cucumbers and combine in a bowl with the remaining red onion; season with salt. Let sit 5 minutes, then drain off any liquid. Add the lemon juice and more salt, if needed.
• Warm the tortillas as the label directs. Top with the rice, forming a log in the center, then top with the chickpeas. Add 2 tablespoons yogurt and 2 tablespoons of the tomato-cucumber salsa to each tortilla. Fold in the sides of the tortillas and roll up. Serve with the remaining yogurt and salsa.

Steps:

• Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside.
• Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat.
• To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top.
• Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes.
• Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito.

Steps:

• Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and 3/4 teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool 5 minutes.
• Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm.
• Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.
• Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.

Steps:

• Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium heat. Add the green onions and garlic; cook about 3 minutes or just until tender, stirring occasionally. Remove from heat . Stir in beans, corn, rice 1/3 cup of the tomatoes, cheese, and chili peppers. Set aside.
• Unroll phyllo dough; remove one sheet of the phyllo dough and place on a flat surface. (As you work, cover he remaining phyllo dough with plastic wrap to prevent it from drying out) Lightly coat the phyllo sheet with cooking spray. Lay another sheet of phyllo dough on top he first sheet and lightly coat with cooking spray. Repeat with the remaining phyllo sheets to make two more stacks. Cut each phyllo stack in half crosswise to make six stacks total (each 9x7 inches).
• To assemble burritos, spoon about 2/3 cup of the bean mixture along one side of each phyllo stack, leaving about 1 1/2inches of space on each end. Fold short sides up and over filling; roll up phyllo around filling, starting athe long side. Place burritos, seam sides down, on a large baking sheet. Coat tops of burritos with cooking spray.
• Bake 20 minutes or until tops are golden brown and filling is heated through.Serve with the remaining 1/2 cup chopped tomato and sour cream.

Steps:

• Preheat oven to 350°F
• Cut pork into bit-size pieces (this should make about 2 cups of pork pieces).
• In a large skillet combine pork pieces, the salsa, beans and burrito seasoning. Cook and stir over medium heat until heated through.
• Meanwhile, wrap tortillas tightly in foil and heat in preheated oven for 10 minutes to soften.
• To assemble:.
• Place 1/2 cup of the meat mixture onto each tortilla, just below the center. Sprinkle with cheese. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up from the bottom. Secure rolled tortillas with wooden toothpicks, if necessary. Place burritos on a baking sheet, seam side down.
• Bake in a 350°F oven about 20 minutes or until heated through. Remove and discard toothpicks.
• If desired serve with sour cream and additional salsa.

Steps:

• Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium heat. Add the green onions and garlic; cook about 3 minutes or just until tender, stirring occasionally. Remove from heat . Stir in beans, corn, rice 1/3 cup of the tomatoes, cheese, and chili peppers. Set aside.
• Unroll phyllo dough; remove one sheet of the phyllo dough and place on a flat surface. (As you work, cover he remaining phyllo dough with plastic wrap to prevent it from drying out) Lightly coat the phyllo sheet with cooking spray. Lay another sheet of phyllo dough on top he first sheet and lightly coat with cooking spray. Repeat with the remaining phyllo sheets to make two more stacks. Cut each phyllo stack in half crosswise to make six stacks total (each 9x7 inches).
• To assemble burritos, spoon about 2/3 cup of the bean mixture along one side of each phyllo stack, leaving about 1 1/2inches of space on each end. Fold short sides up and over filling; roll up phyllo around filling, starting athe long side. Place burritos, seam sides down, on a large baking sheet. Coat tops of burritos with cooking spray.
• Bake 20 minutes or until tops are golden brown and filling is heated through.Serve with the remaining 1/2 cup chopped tomato and sour cream.

Steps:

• Add the tomatoes, chipotle pepper, cumin, garlic powder, and salt to a blender. Blend on high speed until smooth.
• Pour the sauce into a medium skillet. Bring to a simmer over medium heat, then add the Kroger® Hardwood Smoked Pulled Chicken. Toss to coat the chicken in the sauce. Cover and cook until the chicken is heated through, 5-6 minutes.
• In a medium bowl, stir together the rice, lime zest and juice, and cilantro.
• Assemble burritos: Place a tortilla on a work surface. Scoop about ¾ cup of the rice onto the lower third of the tortilla. Top with ¼ of the chicken, ¼ cup Monterey Jack cheese, a scoop of pico de gallo, some avocado, and a scoop of sour cream. Fold the bottom edge of the tortilla over the filling, fold in the sides, then continue rolling the burrito up. Slice in half on the diagonal. Repeat to make the remaining burritos.
• Enjoy!