BEAN BURRITOS
Stock your freezer with these healthy single-serving dinners (or hearty lunches).
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 1h
Number Of Ingredients 14
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.
Nutrition Facts : Fat 19 g, Fiber 7 g, Protein 19 g
BURRITOS MADE EASY
This easy burrito recipe is packed with a bean and beef filling with a taste of the Southwest. And since the recipe makes eight big burritos, you can feed a crowd! -Jennifer McKinney, Washington, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 burritos.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the chili, salsa and green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Spoon about 1/2 cupful beef mixture off center on each tortilla. Top each with a slice of cheese; roll up. Serve with taco sauce and lettuce if desired.
Nutrition Facts : Calories 365 calories, Fat 14g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 957mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
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
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
BEEF BURRITOS
From the Australian Women's Weekly All Time Favourites cookbook - different from others on this site but I love it!
Provided by currybunny
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make the beef & bean filling: heat oil in pan, cook beef, stirring, til browned.
- Add onion and garlic, cook, stirring, til onion is soft. Stir in undrained can of tomatoes and remaining ingredients; simmer uncovered 15 minutes or til mixture is thickened.
- Divide warm beef & bean filling among the tortillas, roll; secure with toothpicks. Placed filled tortillas on greased oven tray, sprinkle with cheese and bake in moderate oven about 10 minutes or til cheese melts.
- Meanwhile, make the guacamole: mash avocado with fork, add remaining ingredients and mix well.
- To serve: Remove toothpicks from tortillas, served topped with guacamole, sour cream and cilantro.
REFRIED BEAN BURRITOS
These are quick and fairly healthy if made with low fat ingredients, add some rice if you want to stretch them farther or just go with basic bean and cheese.
Provided by JMS0173
Categories Lunch/Snacks
Time 20m
Yield 5 serving(s)
Number Of Ingredients 17
Steps:
- Place beans in microwave safe dish.
- Stir in next 5 ingredients.
- Heat on medium power for about 3 minutes or until hot, stirring once halfway through.
- Alternatively, heat over low heat on stovetop until warmed through.
- If mixture becomes too thick, add water.
- Mix in rice, if using.
- Meanwhile, heat the tortillas.
- Use the method you like best.
- I usually just heat them one at a time in a dry skillet over medium heat, about 20-30 secs per side, or just until pliable.
- Place about 1/3 cup bean mixture in each tortilla, add cheese, salsa and toppings, and roll.
- You can bake them in a 350 degree oven for 10-15 minutes if you want them firmer/crisper.
- I like to skip this step.
- That's it!
- These refrigerate well for a few days.
- I can't speak for the freezer.
- I end up with 5 medium sized burritos; if you use the rice or more veggies, you will get more.
- Since I usually reheat one or two at a time, I add sour cream after reheating.
- No one would call these authentic Mexican food; they taste more like a fresher and better version of Taco Bell, but they are very good.
BEEF AND BEAN BURRITOS
I grew up eating these. They are the ultimate comfort food. The blend of spices make them special.
Provided by KelBel
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground beef in large skillet. Drain if needed. Add remaining ingredients (except tortillas) and cook together for 10 minutes.
- Wrap filling into tortilla with your choice of cheddar cheese, sour cream, black olives, avocado, and/or salsa.
Nutrition Facts : Calories 336.8, Fat 14.7, SaturatedFat 5.3, Cholesterol 51.4, Sodium 977.3, Carbohydrate 29.5, Fiber 5.4, Sugar 2, Protein 21.1
BEEF AND BEAN BURRITO FILLING
I use this as a burrito filling and also for taco salads. Add some lettuce, tomatoes, cheese and sour cream...whatever you like...yum!
Provided by Mudpupsall
Categories Beans
Yield 12 Large burritos
Number Of Ingredients 9
Steps:
- Saute the onion in the oil until tender.
- Add the beef and garlic and cook until meat is no longer pink.
- Add the chili powder, cumin and other seasonings.
- Stir in tomato sauce and simmer for five minutes.
- Add refried beans and cook and stir until well blended.
MAKE-AHEAD BREAKFAST BURRITOS
Burritos for breakfast? Why not! These zesty little handfuls will wake up your taste buds and start your day with a smile. And you can make and freeze them ahead, then just pop them into the microwave for a quick meal. -Linda Wells, St. Mary's, Georgia
Provided by Taste of Home
Time 30m
Yield 12 burritos.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set., Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with picante sauce and sour cream if desired., To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.
Nutrition Facts : Calories 303 calories, Fat 15g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 521mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein.
BEEF AND BEAN BURRITOS
And easy recipe for Beef and Bean Burritos.
Yield Serves 8
Number Of Ingredients 12
Steps:
- Heat heavy large skillet over medium-high heat. Add beef and cook until brown, breaking up beef with fork, about 6 minutes. Add chopped onion and garlic and cook until onion is transparent, stirring frequently, about 5 minutes. Stir in cumin and cook 1 minute. Add beans, broth and chilies and cook until beans are creamy and thickened, crushing beans with back of spoon, about 15 minutes. Mix in green onions.
- Transfer beans to baking dish. Serve with tortillas, cheese, cilantro and salsa, allowing diners to assemble their own burritos at the table.
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.
TACO TIME CRISP BEAN BURRITOS COPYCAT
i was looking for a way to make crispy bean burritos just like taco time does and ran across this recipe on a blog. i added some minced onions for more zip and i like to make my own whole wheat four tortillas.
Provided by jetta_mel
Categories Beans
Time 15m
Yield 5 burritos, 5 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 400 degrees.
- Heat oil in a frying pan.
- Put 2-3 T. of beans on the end of a tortilla.
- Sprinkle with a little cheese and onions (if using).
- Roll up starting at the end with filling.
- Fry in oil for 15 seconds per side.
- Place on baking sheet
- Repeat until all burritos are rolled up on pan.
- Bake for 5-7 minute.
- Burritos can be put in a freezer bag before baking and frozen for future use.
Nutrition Facts : Calories 348.3, Fat 26.1, SaturatedFat 4.4, Cholesterol 3.6, Sodium 459.1, Carbohydrate 23.1, Fiber 3.4, Sugar 0.8, Protein 6.2
BLACK BEAN BURRITO FILLING OR SIDE DISH
A phenomenal amount of flavor and healthy to boot! Ease up on (or omit entirely) the jalapeno and cayenne if you're a lightweight like me. In fact, I just use one 4-oz can of mild diced green chilies instead.
Provided by Sandi From CA
Categories Black Beans
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- In a nonstick skillet over medium-high heat, add olive oil, jalapeno, garlic and onion; Sauté for 2 or 3 minutes.
- Add beans and stir in seasonings and cayenne pepper sauce.
- Reduce heat to low and simmer for 10-15 minutes.
Nutrition Facts : Calories 265.3, Fat 7.7, SaturatedFat 1.2, Sodium 35.2, Carbohydrate 37.5, Fiber 13.1, Sugar 1.4, Protein 13.2
QUICK BLACK BEAN BURRITOS
My husband and I took a batch of these burritos to friends of ours who moved into a new home. It's a quick and easy recipe everyone enjoys.-Emily Miller, Massillon, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 16 burritos.
Number Of Ingredients 7
Steps:
- In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans and salsa; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Warm the tortillas; spoon 1/4 cup of the beef mixture off-center on each. Sprinkle with cheese. Top with sour cream and olives if desired. Fold the sides and ends over filling and roll up. Serve immediately.
Nutrition Facts :
PINTO BEANS FOR BURRITOS
This is my attempt to re-create the beans at my favorite burrito place, Tortillas, in Atlanta GA. Unfortunately, they closed, so now I have to try to make my own burritos, because no other establishment makes a burrito that measures up. Also, I now live in NYC, which is a burrito desert. Do not pre-soak your beans. If you do this, they will already have absorbed a bunch of water and will not be able to absorb all the flavors from the spices and broth. Do not worry about the salt added at the beginning, it is an old wives' tale that beans will be tough if you add salt at the beginning. You want to add all the spices and seasonings at the start so the beans will absorb them.
Provided by xtine
Categories Beans
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Sort the beans to make sure there are no small rocks, screws, etc. in them. And yes, I have personally found these things in dried beans before. Sort or hope you have good dental coverage.
- Put the beans, all the spices, and the olive oil in a large pot. Mix well.
- Add the chicken broth and water, and stir to mix well.
- Bring to a boil and then reduce heat to a simmer. Cook beans, uncovered, for 3 to 4 hours until done to your liking (It usually only takes me 3 hours, and sometimes less than 3 if I have it at a fast simmer. After 2 hours, take out a bean every 30 minutes or so and eat it to check if it is done enough for you).
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