CHEESY BAKED BEAN AND RICE BURRITOS
A no oil, oven "fry" baking method results in crispy, satisfying Cheesy Baked Bean and Rice Burritos.
Provided by Valerie Brunmeier
Categories Lunch Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Generously coat a foil-lined, rimmed baking sheet with non-stick cooking spray.
- In a small mixing bowl, combine refried beans, taco seasoning, and salsa. Set aside.
- Warm the entire stack of 10 tortillas in the microwave for about 20 seconds just to soften them slightly. Lay a tortilla on a cutting board or other work surface and place a couple tablespoons of refried bean mixture down the center of the tortilla. Layer with a couple tablespoons of the rice and then top with some grated cheese. Fold in the both sides and then roll the tortilla up. Place seam side down on the prepared baking sheet. Repeat with remaining tortillas. Coat the tops of the burrito with additional non-stick cooking spray.
- Bake at 400 degrees for about 10 minutes. Pull baking sheet out of the oven and using tongs, flip each burrito over to brown the other side. Return to the oven for an additional 5 or 10 minutes or till nicely browned on both sides.
- Serve with additional salsa and sour cream on the side.
Nutrition Facts : Calories 230 kcal, Carbohydrate 25 g, Protein 10 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 621 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
BURRITO BAKE
Back when I was in college, my roommate would frequently make this economical baked burrito casserole. It's so easy to put together, and one serving goes a long way. -Cindee Ness, Horace, North Dakota
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Add beans, onion and taco seasoning. , Unroll crescent roll dough. Press onto bottom and up the sides of a greased 13x9-in. baking dish; seal seams and perforations. , Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, until golden brown, about 30 minutes. If desired, sprinkle with toppings.
Nutrition Facts : Calories 509 calories, Fat 29g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 1403mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
BEAN BURRITO CASSEROLE
I usually keep frozen burritos stocked in my freezer just for this recipe. It's so quick and easy, and tastes delicious. Can be served with tortilla chips and a salad. Or double the sauce, and serve over rice.
Provided by foodinmybelly
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the burritos in a row across the bottom of a 9x13 inch baking dish. In a medium bowl, stir together the cream of chicken soup, sour cream and chile peppers. Spread evenly over the top of the burritos. Sprinkle with shredded cheese.
- Bake for 25 to 30 minutes in the preheated oven, until cheese is slightly browned and burritos are heated through. Serve with tomato, avocado, olives and salsa.
Nutrition Facts : Calories 541.2 calories, Carbohydrate 57.3 g, Cholesterol 47.2 mg, Fat 28.3 g, Fiber 7.4 g, Protein 16.9 g, SaturatedFat 12.7 g, Sodium 1587 mg, Sugar 6.4 g
BEAN BURRITO CASSEROLE
This is from a local paper, but the paper's name and date are missing from my clipping. I serve this with guacamole and salsa.
Provided by MsKittyKat
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon.
- Add the tomato sauce, the cumin, the chilies, and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the cilantro.
- Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open.
- Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F oven for 10 minutes.
Nutrition Facts : Calories 684.4, Fat 24.1, SaturatedFat 8.7, Cholesterol 26.8, Sodium 964.9, Carbohydrate 88.8, Fiber 17.3, Sugar 4.9, Protein 29.5
BISQUICK BURRITO BAKE
Make and share this Bisquick Burrito Bake recipe from Food.com.
Provided by PaigeParkerMomma
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In small mixing bowl mix Bisquick, water, and Refried beans together.
- Spread in 8X8 baking dish.
- Fry ground chuck until brown drain off any grease.
- mix in taco sauce.
- Pour over"crust" mix.
- sprinkle with cheese.
- cover with foil.
- Bake@ 375* for 25-30 minutes.
Nutrition Facts : Calories 444.6, Fat 23.3, SaturatedFat 10.3, Cholesterol 72.4, Sodium 1322.4, Carbohydrate 34.5, Fiber 4.2, Sugar 7.7, Protein 23.5
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
BEAN BURRITO CASSEROLE
Make and share this Bean Burrito Casserole recipe from Food.com.
Provided by Bev I Am
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Make the filling: In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon.
- Add the tomato sauce, the cumin, the chilies, and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the coriander.
- Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open.
- Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F.
- oven for 10 minutes.
- Serve the burritos with the guacamole and the salsa.
- Makes 12 burritos, serving 6.
Nutrition Facts : Calories 574.7, Fat 21, SaturatedFat 7.7, Cholesterol 25.1, Sodium 750.9, Carbohydrate 71.8, Fiber 16.1, Sugar 3.8, Protein 26.3
BEAN BURRITO CASSEROLE
Categories Bean Cheese Tomato Bake Vegetarian Kid-Friendly Quick & Easy Winter Healthy Cilantro Tortillas Monterey Jack Gourmet Small Plates
Yield Makes 12 burritos, serving 6
Number Of Ingredients 12
Steps:
- Make the filling:
- In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon. Add the tomato sauce, the cumin, the chilies, and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the coriander.
- Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open. Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F. oven for 10 minutes. Serve the burritos with the guacamole and the salsa.
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