BEAN BURRITOS
I always have the ingredients for this cheesy bean burrito recipe on hand. Cooking the rice and shredding the cheese the night before save precious minutes at dinnertime. -Beth Osborne Skinner, Bristol, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 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.
Nutrition Facts : Calories 216 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 544mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 3g fiber), Protein 9g protein.
CRISPY BEAN AND CHEESE BURRITOS
Crispy bean and cheese burritos are guaranteed to be family approved, and perfect for an easy weeknight meal. They include seasoned refried beans and fresh shredded cheese layered inside a tortilla and cooked until crispy. Serve warm, with homemade salsa and guacamole, for dipping.
Provided by beta3
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 304.8 calories, Carbohydrate 39.6 g, Cholesterol 16.7 mg, Fat 11.5 g, Fiber 5.7 g, Protein 11 g, SaturatedFat 4.3 g, Sodium 562.3 mg, Sugar 0.3 g
DOUBLE BEAN BURRITOS
From myrecipes.com. Nutritional Information Calories:503 (29% from fat) Fat:16.4g (sat 4.9g,mono 7.5g,poly 2g) Protein:16.1g Carbohydrate:72.9g Fiber:7.7g Cholesterol:18mg Iron:4.1mg Sodium:905mg Calcium:211mg
Provided by heartless1
Categories Beans
Time 30m
Yield 6 burritos, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice per pkg. directions, omitting salt and/or fat.
- While rice cooks, combine salsa and black beans in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated.
- Stack tortillas; wrap stack in damp paper towels. Microwave at high 25 seconds or until warm.
- Spread 1 tablespoon bean dip over each tortilla; top each tortilla with 1/4 cup rice, 1/3 cup black bean mixture, 2 tablespoons cheese, 1 avocado slice, and 2 cilantro sprigs; roll up.
- Serve with lime wedges, if desired.
- I put the cook time as 20 minutes, b/c that is about how long it takes rice to cook if you do not use the instant variety. If you did use the instant, the cooking time would be much shorter.
Nutrition Facts : Calories 416.8, Fat 11.3, SaturatedFat 2.2, Sodium 710.4, Carbohydrate 67.2, Fiber 10.6, Sugar 3.5, Protein 13.2
DOUBLE BEAN LUNCH BURRITOS
From American Heart Association's Quick and Easy Cookbook. Per serving: 269 calories, 12 g protein, 50 g carb, 3 mg cholesterol, 4 g fat.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine the refried beans, black beans, chilies, and cumin.
- Place lettuce leaves over tortillas.
- Spoon about 1/2 cup bean mixture near one edge of each tortilla.
- Top with salsa if desired.
- Roll tortilla burrito-style (fold in the two sides of the tortilla, then roll up bottom to top).
- These can be eaten at room temperature or warmed in the microwave, if desired.
- **May substitute hotter peppers, such as jalapeno, if desired.
Nutrition Facts : Calories 246.3, Fat 4.7, SaturatedFat 1.1, Sodium 596.2, Carbohydrate 42.3, Fiber 6.7, Sugar 2.7, Protein 9.2
BEAN AND CHEESE BURRITOS
Mexican refried beans are a cinch to make at home on a weeknight thanks to some staple pantry items and a few basic fresh ingredients. Buttery canned pinto beans are perfect in this dish, breaking down into a creamy, silky mixture. (Black beans would also work great.) While the beans are often fried in lard or bacon drippings, this vegetarian version builds flavor with caramelized onion, bell pepper, garlic and smoked paprika instead. Pico de gallo adds a touch of tang to counter the rich beans. Pan-frying the wrapped burritos guarantees a golden, irresistibly crispy exterior and an interior that oozes with melted cheese.
Provided by Kay Chun
Categories weeknight, burritos and nachos, main course
Time 40m
Yield 6 burritos
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl, and wipe out skillet.
- Spread 1/2 cup of the refried beans in the center of each tortilla and top each with 1/3 cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.
- In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.
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