VEGETARIAN BEAN AND RICE BURRITO
Steps:
- Gather the ingredients.
- In a large microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.
- In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute.
- Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.
- Spoon the cilantro-lime rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.
- Wrap the burritos : Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.
- Cut in half, and serve immediately.
Nutrition Facts : Calories 812 kcal, Carbohydrate 141 g, Cholesterol 0 mg, Fiber 14 g, Protein 24 g, SaturatedFat 3 g, Sodium 1290 mg, Sugar 2 g, Fat 17 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
VEGETARIAN BEAN BURRITOS
An alternative to using canned refried beans which usually contain lard. Add your favorite burrito fixings!
Provided by Megan
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Blend pinto beans, tomato sauce, and taco seasoning in a food processor until a paste forms.
- Cook and stir pinto bean mixture in a skillet over medium heat until warmed, about 5 minutes.
- Place tortillas on a plate and heat in microwave on high until warm, about 30 seconds. Spread warm pinto bean mixture, shredded lettuce, and Colby Jack cheese onto each warm tortilla. Roll the tortilla around the filling to form a burrito.
Nutrition Facts : Calories 481.3 calories, Carbohydrate 63.6 g, Cholesterol 32.7 mg, Fat 15.2 g, Fiber 13.2 g, Protein 23.5 g, SaturatedFat 8.7 g, Sodium 682.4 mg, Sugar 1.2 g
WET BURRITO
This is a wet burrito with meat and beans in the traditional West Michigan style!
Provided by Jordan VanderLaan
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion, and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes; drain excess grease. Mix in half the can of diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon of cumin, and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often.
- Heat refried beans and 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining half of diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil.
- Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm, about 30 seconds. Place a warmed tortilla onto a work surface and spoon 1/4 the beef mixture in a line down the center of the tortilla. Layer 1/4 the bean mixture on top of beef layer and spread 1/4 cup of Cheddar cheese over the bean layer. Fold right and left edges of the tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito seam side down into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos.
- Pour gravy sauce over the burritos in the baking dish; top with remaining 1 cup Cheddar cheese.
- Bake burritos in the preheated oven until the cheese has melted, 15 to 20 minutes. To serve, place each burrito on a serving plate and spoon sauce from baking dish over the burritos. Top each burrito with 1/4 cup sour cream, 1 tablespoon chopped onion and chopped tomato, and 1/4 cup of chopped lettuce.
Nutrition Facts : Calories 1190.9 calories, Carbohydrate 103.9 g, Cholesterol 179.2 mg, Fat 59.3 g, Fiber 13.5 g, Protein 59.1 g, SaturatedFat 29 g, Sodium 2550.9 mg, Sugar 10.4 g
VEGETARIAN WET BURRITO BAKE
This has evolved from a recipe I found in community cookbook. Very tasty and spicy depending on the salsa used. I use so many peppers because I like the colors, but you could just use your favorite.
Provided by Morgan Librarian
Categories Black Beans
Time 1h
Yield 4 burritos, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Cook rice.
- Combine rice, beans, peppers, onion, cumin, and chili powder in large bowl.
- Line 9"x13" glass baking dish with half of salsa.
- Fill 4 tortillas with filling mixture. Sprinkle some cheese in each (optional).
- Wrap using burrito fold (fold ends in then fold over).
- Place finished burritos in pan.
- Cover with remaining salsa.
- Cover the dish with foil and bake for about 30 minutes.
- Remove foil and sprinkle the rest of the cheese over the burritos.
- Bake for another 10 minutes or until cheese is melted.
Nutrition Facts : Calories 580.5, Fat 14, SaturatedFat 6, Cholesterol 18.1, Sodium 1457.4, Carbohydrate 93.7, Fiber 12.1, Sugar 7.3, Protein 22.4
MY BEAN AND VEGGIE WET BURRITO
Make and share this My Bean and Veggie Wet Burrito recipe from Food.com.
Provided by Vamy7913
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix beef gravy and enchilada sauce together.
- Microwave beans for about 1 min until softened.
- Microwave each tortilla for about 25 seconds.
- Spread bean mixture in equal amounts down the center of each tortilla, then onions, tomatoes, avacado's & lettuce.
- Roll each, with the seam side down.
- Ladel equal amounts of beef gravy, enchilada sauce mixture over each burrito, then top each with 4 ounces of shredded cheddar cheese.
- Microwave for about 2 min 30 seconds or until cheese is melted.
- Top each with sour cream.
Nutrition Facts : Calories 1100, Fat 58.1, SaturatedFat 28.5, Cholesterol 130.3, Sodium 2872.6, Carbohydrate 98, Fiber 15.5, Sugar 9.3, Protein 48.9
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