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.
BURRITO BOWL WITH CHIPOTLE BLACK BEANS
This healthy burrito bowl is chock full of veggies and greens, perfect for a filling lunch. This is one vegetarian meal that tastes just as good as it looks
Provided by Jennifer Joyce
Categories Lunch
Time 30m
Number Of Ingredients 14
Steps:
- Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.
- Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.
Nutrition Facts : Calories 573 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 7 grams sugar, Fiber 15 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
BEAN BURRITO BOWL
Burrito ingredients -- flavorful rice, beans, tomatoes, corn, cilantro and lettuce -- without a tortilla, layered in individual bowls or in a casserole dish
Provided by ROTEL
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in medium saucepan over medium heat until hot. Add 2/3 cup of the onion and the garlic; cook 5 minutes or until tender, stirring occasionally. Add rice; cook and stir 2 minutes.
- Add tomato sauce, water, ground chile and 1 teaspoon of the cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes or until all liquid is absorbed.
- Meanwhile, place both beans, drained tomatoes, corn, the remaining onion, cilantro, lime juice, hot sauce and the remaining cumin in large bowl. Mix well; set aside.
- When rice is done, stir in salt. Divide hot rice mixture among 8 individual bowls or spread in 13x9-inch dish. Top with cheese, lettuce and bean mixture. Serve immediately and top each serving with sour cream.
Nutrition Facts : Calories 286, Fat 4.1, SaturatedFat 1.5, Cholesterol 5.9, Sodium 291.6, Carbohydrate 55.5, Fiber 5.1, Sugar 1.5, Protein 7.9
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
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CHIPOTLE BLACK BEAN BURRITO BOWLS WITH SEARED CORN
From frommybowl.com
5/5 (5)Category MainCuisine AmericanTotal Time 1 hr
- First, prep your Rice. Add the dry Brown Rice to a pot with 1 3/4 cups of water; bring the mixture to a boil, cover, and then simmer on low heat for 45 minutes. You can also cook your Beans here as well, if you haven’t already.
- In the meantime, wash and prep your Veggies. Add the chopped Kale to a large bowl with the Vegan Chipotle Mayo; use your hands to massage the Mayo into the Kale for a minute or so, adding more dressing as necessary. Set aside on the counter or fridge, if you’d like it to be cold for serving.
- Next, prepare the Seared Corn. Add the Corn and Lime Zest to a large non-stick pot over Medium-High Heat. My Corn was very juicy so I did not need to add any water to get this “started”, but if your Corn is dry, add 1/3 cup of Water to the pot as well to get things going. “Sear” the Corn for 10-12 minutes, stirring occasionally to ensure that all sides are evenly cooking. The Corn will gradually become brown around the edges, and you may have some brown marks on the bottom of the pot – don’t worry though, this is creating flavor!
- Next, “de-glaze” the pot by adding the Lime Juice to it and quickly stirring it throughout the Corn. This will remove the brown marks on the bottom of the pan, and incorporate that flavor into the Corn. Turn off the heat, add Salt to taste, and set aside.
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5/5 (1)Calories 470 per serving
- Combine beans, water, chili powder, cumin, and 1/4 teaspoon of the salt in a small saucepan, and cook over medium until beans are hot, about 3 to 4 minutes. Remove from heat, and cover to keep warm.
- Heat oil in a medium-size cast-iron skillet over medium-high. Add corn, and cook, stirring occasionally, until slightly charred, about 5 minutes. Sprinkle with 1 1/2 teaspoons of the lime juice and remaining 1/4 teaspoon salt. Set aside.
- Cook brown rice according to package instructions, and transfer to a medium bowl. Stir in 2 tablespoons of the cilantro and remaining 1 1/2 teaspoons lime juice.
- Divide warm beans, corn, rice, lettuce, cheese, and avocado among 4 bowls. Top with pico de gallo, sour cream, and remaining 2 tablespoons cilantro.
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Ratings 38Calories 414 per servingCategory Main Course
- Select Saute and wait for the pot to get hot, about 30 seconds. Add olive oil, sliced onions and peppers. Saute for 2 mins until soft. Note: If you prefer crunchier peppers and onions, remove now and reserve for later.
- Add garlic and chopped jalapeno, and saute for 1 min. Add spices including salt, Mexican chili powder, coriander, cumin, paprika and cayenne, and saute for another 30 seconds. This brings out the flavors of the spices. Turn off Saute.
- Add frozen (or fresh) corn, rinsed and drained black beans, drained rice and water to the pot. Stir well.
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