Hearty Bean Burritos Recipes

Steps:

• In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add the potatoes, beans, tomatoes, corn, salsa, rice, chili powder and salt. Sprinkle 1/4 cup cheese off-center on each tortilla; top with about 1 cup beef mixture. Fold sides and ends over filling., Wrap burritos individually in foil and freeze for up to 3 months. Or place burritos seam side down on a baking sheet. , Bake at 350° for 25 minutes or until heated through. Serve with the sour cream, tomatoes, guacamole, additional cheese and salsa if desired., To use frozen burritos: Thaw in the refrigerator overnight. Bake and serve as directed.

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:

• Saute onion in oil until tender.
• Add beef and garlic and cook until beef is no longer pink.
• Drain.
• Add chili powder, cumin & other seasonings.
• Stir in tomato sauce and simmer 5 minutes.
• Add refried beans and cook and stir until well blended.
• Set aside to cool completely.
• Divide meat mixture into 12 portions.
• Soften tortillas, according to package instructions, and place a portion of meat on each.
• Roll up, burrito style.
• These may be frozen as follows.
• Place seam side down on a cookie sheet and freeze until frozen.
• Wrap each individually and return to freezer.

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.