Pinto Bean Burritos Recipes

BEAN BURRITOS

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.

PINTO BEANS FOR MAKE YOUR OWN BURRITOS

Steps:

• Sort beans to make sure there are no small rocks.
• Place beans in large pan and fill with water to within a few inches of the top. Soak beans overnight, or bring to a boil and let sit, covered, off heat for one hour. Drain and rinse beans.
• Refill pot with water. There should be about 3 cups of water per each cup of beans.
• Add bacon grease, cover, and bring to a boil.
• Turn down to simmer and cook about 4-5 hours, or until beans are fairly tender.
• Add remaining ingredients, cover and bring to a boil again. Then turn down to simmer and cook one more hour. Adjust spices to your liking.
• Once beans are tender, you can remove the lid and continue cooking to make the beans less soupy if you prefer.
• Serve with other burrito fixings like taco meat, cheese, onions, tomatoes, guacamole, sour cream, olives, etc.

SIMPLY POTATO AND PINTO BEAN BURRITOS

Steps:

• 1. Wrap tortillas in aluminum foil and place them in a 350 degree oven.
• 2. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the chili powder directly to the oil and stir quickly.
• 3. Immediately add Simply Potatoes Diced Potatoes with Onion and pinto beans, quickly stirring to distribute as evenly as possible. Reduce the heat to medium.
• 4. Allow the potatoes and beans to cook undisturbed for 3-4 minutes, until the potatoes and beans have become crisp and brown on the bottom. You may need to turn down the heat up or down a little to keep the sizzling sound but prevent burning. Just use your nose!
• 5. When you can see good color developing on the bottom, use a metal spatula to flip the potatoes and beans, one square at a time. (If you notice that all of the oil has already been absorbed, you may need to add a little more oil under each square of filling.).
• 6. Sprinkle the shredded cheese over the top of the filling and cover the skillet loosely with aluminum foil or a cookie sheet. Allow the cheese to melt and the underside to brown.
• 7. Add one scoop of filling to each warmed tortilla. Serve as-is or top with any of your favorite tex-mex toppings. (Sour cream, guacamole, salsa, and green onions all work well.).

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.

PINTO BEANS FOR BURRITOS

Steps:

• Sort the beans to make sure there are no small rocks, screws, etc. in them. And yes, I have personally found these things in dried beans before. Sort or hope you have good dental coverage.
• Put the beans, all the spices, and the olive oil in a large pot. Mix well.
• Add the chicken broth and water, and stir to mix well.
• Bring to a boil and then reduce heat to a simmer. Cook beans, uncovered, for 3 to 4 hours until done to your liking (It usually only takes me 3 hours, and sometimes less than 3 if I have it at a fast simmer. After 2 hours, take out a bean every 30 minutes or so and eat it to check if it is done enough for you).

VEGETARIAN BEAN BURRITOS

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.

FLORIDANATIVE'S PINTO BEAN BURRITOS

Steps:

• Preheat oven to 350°F.
• In a large sauce pan over medium heat, saute onion and garlic in oil until soft.
• Add beans, chilies and seasonings. Mix and mash the beans somewhat to the desired consistency.
• Remove from heat; spread beans, cheese and salsa in the middle of each tortilla. (I use about 2/3 cup beans and about 1/4 cup cheese per tortilla so they roll up nicely).
• Roll up tortillas and place in 7 x 11 or 9 x 13 ovenproof casserole dish, lightly sprayed with oil.
• Cover with foil and bake at 350F for 15 minutes. Serve.
• NOTE: I put additional salsa and cheese on top before baking ~ we like our burritos extra cheesy!