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.
Provided by Lauren Allen
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Add the refried beans, salsa, chili powder, garlic powder and cumin to a mixing bowl and stir until smooth.
- Spoon about three tablespoons of the bean mixture onto the center of a flour tortilla and smooth into a thin layer.
- Sprinkle with a large pinch of shredded cheese. Roll tightly. Repeat with remaining tortillas.
- Heat 1-2 tablespoons of oil in a large saucepan over medium-high heat. Place a few burritos, seam side down, into the pan.
- Turn them every 30 seconds or so as they cook until they are golden and crispy on all sides.
- Serve warm, with homemade five-minute salsa and guacamole, for dipping.
Nutrition Facts : Calories 176 kcal, Carbohydrate 24 g, Protein 7 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 727 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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.
BEEF & BEAN BURRITOS RECIPE BY TASTY
Here's what you need: ground beef, taco seasoning, flour tortillas, refried bean, shredded mexican cheese blend
Provided by Claire Nolan
Categories Lunch
Yield 6 burritos
Number Of Ingredients 5
Steps:
- Add ground beef to a large skillet over high heat and sprinkle with taco seasoning. Cook, breaking up the meat, until browned. Drain the fat and set aside to cool.
- Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked beef and cheese.
- Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
- To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
- Enjoy!
Nutrition Facts : Calories 480 calories, Carbohydrate 34 grams, Fat 22 grams, Fiber 3 grams, Protein 31 grams, Sugar 1 gram
5-INGREDIENT COPYCAT TACO BELL BEAN BURRITOS
When you need a quick, no-fuss burrito, turn to this 5-ingredient copycat Taco Bell bean burrito recipe. Fill, roll, and dip in taco sauce for an easy weeknight dinner for the family.
Provided by Tami Mack @ The Tasty Tip
Categories Main Dish (Entrée)
Time 25m
Number Of Ingredients 5
Steps:
- PREHEAT the oven to 225° F. Put a casserole dish in the oven.
- OPEN the can of refried beans and pour them in a saucepan on the stove over medium-low heat.
- ADD 1 cup of water (or cream) to the beans. Stir. Place the lid on the saucepan and heat the beans until they begin to simmer. Stir until the liquid is incorporated. Replace the lid and heat on low for 5 minutes. Take the pan off the heat and set it aside. The beans need to cool for 5 minutes, so the burritos are not too hot to roll.
- PEEL and DICE the onion.
- SHRED the cheese.
- OPEN the taco sauce.
- WARM the tortillas. Heat a skillet on the stove over medium heat. When the skillet is warm, add a tortilla and heat for 15 to 20 seconds. Flip it over and heat for another 10 to 15 seconds, or until warm. Repeat with all the tortillas.
- SET UP the burrito assembly station. Line up the warm tortillas, the hot beans, the onions, the taco sauce, and the cheese.
- MAKE EACH BURRITO. Smear 2 tablespoons of refried beans down the center of the tortilla. Sprinkle 1 teaspoon of minced onions on the beans, followed by 2 teaspoons of taco sauce and 1 tablespoon of shredded cheese.
- ROLL THE BURRITO. Fold in the sides of the tortilla that are perpendicular to the line of ingredients to prevent anything from falling out of the burrito. Next, roll the right side of the tortilla over the bean mixture until the burrito is rolled and secured. Place in the heated casserole dish in the oven.
- REPEAT with all the burritos.
- HEAT in the oven for 10 minutes, or until the cheese melts.
- SERVE with extra taco sauce.
Nutrition Facts : Calories 122 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 706 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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
BETTER BEAN BURRITO
It's a wrap! Feeding the family? Let everyone be a wrap artist by rolling his own with our recipe, which is filling and not very fattening.
Time 20m
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- In a nonstick pan, sauté onion and peppers in oil until soft, 5 to 7 minutes. Add beans and simmer, covered, 5 to 7 minutes. While beans are simmering, warm tortillas in the oven at the lowest temperature. Lay tortillas on a clean flat surface. Spoon 1/4 bean mixture onto each tortilla. Add lettuce and tomatoes. Sprinkle each with 2 tbsp cheese. Fold up the bottom quarter of each tortilla and roll away from you, tucking in the sides as you go. Serve seam side down.
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.
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.
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
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