Crispy Chipotle Bean Burritos Recipes

CRISPY BEAN AND CHEESE BURRITOS

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.

TACO TIME CRISP BEAN BURRITOS COPYCAT

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.

BEAN AND CHEESE BURRITOS

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.

CHIPOTLE-BLACK BEAN BURRITOS

Steps:

• Heat olive oil in medium saucepan over medium heat. Add onion and chili powder; sauté until onion softens, about 4 minutes. Stir in beans, corn, and 1/3 cup salsa. Reduce heat to medium-low, cover, and cook 10 minutes to blend flavors, stirring often. Season filling to taste with salt and pepper.
• Stir together remaining 3/4 cup salsa, diced avocado, and 2 tablespoons cilantro in small bowl.
• Heat tortillas 1 at a time over gas flame or electric burner for several seconds on each side to soften. Transfer to work surface. Spoon filling onto centers of tortillas, dividing equally. Top each with 1 tablespoon cheese and 1 tablespoon cilantro. Fold 2 sides in over filling, then roll up burrito from unfolded edge. Place 1 burrito, seam side down, on each of 4 plates. Top with avocado-salsa mixture and remaining cheese.

CRISPY BEAN AND CHEESE BURRITOS

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.

CHIPOTLE AND BLACK BEAN BURRITOS

Steps:

• In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion and garlic; cook 6-8 min, stirring occasionally, until onion is tender. Stir in beans and chiles. Cook, stirring frequently, until hot.
• Place 1/4 of the bean mixture on center of each tortilla. Top with cheese and tomato.
• Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate. Serve with salsa and sour cream.

CRISPY BEAN AND CHEESE BURRITOS RECIPE

Steps:

• Cook the boil in bag brown rice according to package directions, about 10 minutes.
• Drain and place in a medium sized bowl, add the salsa and cilantro and mix well, set aside.
• Put the diced avocado in a bowl and add the fresh lime juice and toss well. Set aside.
• Place the six tortillas on a work surface. Sprinkle 1/3 cup of shredded cheese in the center of each tortilla in a 3 inch strip. Top the cheese with 1/4 cup of black beans.
• Then place a heaping 1/3 cup of the rice mixture over the beans.
• Divide the avocado over the six tortillas.
• Fold up opposite sides and then the bottom and roll up to enclose the filling.
• Coat the top and bottom of the burritos with non-stick cooking spray. Place 3 burritos in the skillet seam side down. Cook for about 1 minute or until lightly browned and crisp. Turn the burritos and cook another minute until golden brown. Repeat with 3 remaining burritos.