PANFRIED BEAN BURRITOS
Categories Blender Bean Vegetable Vegetarian Cinco de Mayo Pan-Fry Tortillas Monterey Jack Gourmet
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 200°F. Put an ovenproof platter in oven to warm.
- Heat dry comal over moderate heat until hot but not smoking, then cook tomatoes, onion, bell pepper, and garlic, turning with tongs, until all are blackened in spots, 10 to 15 minutes. 3Remove from heat, then transfer tomatoes and 2 onion slices to a blender. Peel garlic and add to blender along with lime juice, chile, and 1/2 teaspoon salt. Blend until coarsely puréed, then transfer salsa to a bowl.
- Cut bell pepper into 1/2-inch-wide strips, then halve remaining 2 onion slices and separate layers. Toss bell pepper and onion with oregano, pepper, and remaining 1/4 teaspoon salt in a bowl.
- Spread one fourth of refried beans on a tortilla, leaving a 1-inch border all around, then sprinkle with one fourth of cheese. Arrange one fourth of onion and pepper mixture in a horizontal strip across center, then fold side nearest you over them and roll up tortilla. Make 3 more burritos in same manner.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 burritos, seam side down, until lightly browned on undersides, 1 to 2 minutes. Turn over with tongs and fry until golden, 1 to 2 minutes more. Transfer to paper towels to drain briefly, then keep warm on platter in oven. Fry remaining 2 burritos in same manner. Serve with salsa.
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
PAN-FRIED BEAN BURRITOS
Make and share this Pan-Fried Bean Burritos recipe from Food.com.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F Put an ovenproof platter in oven to warm.
- Heat dry cast iron skillet over moderate heat until hot but not smoking, then cook tomatoes, onion, bell pepper, and garlic, turning with tongs, until all are blackened in spots, 10 to 15 minutes.
- Remove from heat, then transfer tomatoes and 2 onion slices to a blender. Add garlic to blender along with lime juice, chili, and 1/2 teaspoon salt. Blend until coarsely puréed, then transfer salsa to a bowl.
- Cut bell pepper into 1/2-inch-wide strips, then halve remaining 2 onion slices and separate layers. Toss bell pepper and onion with oregano, pepper, and remaining 1/4 teaspoon salt in a bowl.
- Spread one fourth of refried beans on a tortilla, leaving a 1-inch border all around, then sprinkle with one fourth of cheese. Arrange one fourth of onion and pepper mixture in a horizontal strip across center, then fold side nearest you over them and roll up tortilla. Make 3 more burritos in same manner.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 burritos, seam side down, until lightly browned on undersides, 1 to 2 minutes. Turn over with tongs and fry until golden, 1 to 2 minutes more. Transfer to paper towels to drain briefly, then keep warm on platter in oven. Fry remaining 2 burritos in same manner.
Nutrition Facts : Calories 619.6, Fat 42.6, SaturatedFat 11.9, Cholesterol 42.5, Sodium 1172.5, Carbohydrate 42.2, Fiber 8.9, Sugar 5.6, Protein 19.2
FRIED BURRITOS
Make and share this Fried Burritos recipe from Food.com.
Provided by mom42
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef, onion, salt, pepper, and picante sauce in a pan.
- Drain.
- Divide meat onto 6 burrito tortillas.
- Top with 1/4 cup of cheese.
- Fold up chimichanga style.
- Deep fry till golden.
Nutrition Facts : Calories 508.4, Fat 26.2, SaturatedFat 11.7, Cholesterol 81.1, Sodium 1619, Carbohydrate 39.5, Fiber 2.9, Sugar 2.9, Protein 27.5
FRIED BEEF AND BEAN BURRITOS
I fry up 10 of these at a time, then flash freeze them and then put them away in a zip lock bag for a quick meal any time I need one. I like to melt a little butter and add lots of hot sauce to dip them in.
Provided by Kelley52
Categories Mexican
Time 45m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients except tortillas. Place a heaping 1/4 cup of fill in the center of each tortilla and fold up tortilla burrito style. Place a toothpick into the last fold to secure the filling.
- Pre-heat 3 inches of canola oil in a dutch oven to 350 degrees. Fry burritos in batch of 3-4 until golden brown (about 3 min.)and drain on a paper towel lined sheet pan. To serve immediatly, wrap each burrito in alum. foil and bake at 400 degrees about 10-12 minute To store, once burritos have cooled, place the sheet pan they are on in the deep freeze. A few hours later pile the burritos into a zip lock bag.
Nutrition Facts : Calories 243, Fat 7.4, SaturatedFat 2.6, Cholesterol 6.9, Sodium 519.9, Carbohydrate 36.2, Fiber 2.2, Sugar 1.6, Protein 7.2
FRIED BURRITOS
My MIL made these for my DH when he was younger. Now that we're married, I've taken over. I'm not sure where she got the idea of frying them. I searched for a recipe on here and didn't find one, so I hope I'm not making a double post! I'm guessing on the amount of oil for frying, and you will probably have cheese leftover.
Provided by hkcurry
Categories Lunch/Snacks
Time 30m
Yield 8 burritos, 4 serving(s)
Number Of Ingredients 4
Steps:
- Warm the tortillas for 15 seconds in the microwave. This will prevent them from cracking when you work with them.
- If they are not sufficiently heated, heat for an additional 10 seconds until fairly warm.
- Once heated, keep them warm by placing them in a tortilla warmer, or two inverted plates.
- Put the oil in a deep skillet. The oil should be about an inch deep.
- Turn the burner to medium-low. The oil is ready when a drop of water "dances" on it.
- Remove one tortilla at a time from the warmer and place on clean surface.
- Spread 1-2 tablespoon refried beans in a line down center of tortilla.
- Place half a piece of cheese, followed by an additional fourth a piece cheese on the beans.
- Fold the top and bottom of the tortilla in, then the sides.
- Place, seam side down, in the oil.
- Fry until browned on one side. This will not take long. Turn and brown on other side.
- Prepare the remaining tortillas as you did before and place them to the oil. You should have NO MORE than 3 frying at one time.
- When you remove them from the oil, place on a thick layer of paper towels to dry.
Nutrition Facts : Calories 980.1, Fat 74.2, SaturatedFat 24.2, Cholesterol 77.7, Sodium 1655.1, Carbohydrate 49.1, Fiber 4.9, Sugar 1.3, Protein 30.6
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.
PAN BURRITOS
Our family loves Mexican food, so this flavorful, satisfying casserole is a favorite. It's nice to be able to get the taste of burritos and cut any serving size you want. -Joyce Kent, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine the first 6 ingredients; simmer for 15-20 minutes. , In a skillet, brown and crumble the beef. Drain; stir in one third of the sauce. Spread another third on the bottom of a greased 13x9-in. baking pan or dish. , Place 3 tortillas over sauce, tearing to fit bottom of pan. Spoon half of the meat mixture over tortillas; sprinkle with 1-1/2 cups cheese. Add 3 more tortillas. Spread refried beans over tortillas; top with remaining meat. Sprinkle with 1-1/2 cups of cheese. Layer remaining tortillas; top with the remaining sauce. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 35-40 minutes. Let stand 10 minutes before cutting. Serve with optional ingredients as desired.
Nutrition Facts : Calories 646 calories, Fat 32g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 1379mg sodium, Carbohydrate 52g carbohydrate (7g sugars, Fiber 5g fiber), Protein 36g protein.
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