YUMMY NO-MEAT LUNCH BURRITOS OAMC
This is a OAMC lunch that my husband and I just love! There is no meat involved, but you don't miss it at all! To make a truly fab meal, serve with sour cream, your favorite salsa and guacamole!
Provided by Mrs. Lumpy
Categories Lunch/Snacks
Time 1h45m
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice in water according to package directions.
- Once done, add drained beans, corn and Rotel to rice.
- Mix throughly.
- Add cheese.
- Mix throughly again.
- Divide mix evenly on the tortillas.
- Fold up to make burritos.
- Wrap each burrito in plastic wrap then foil.
- Freeze what won't be used that week.
- *When ready to use*.
- Remove foil.
- Pop in microwave oven for 1 - 1 1/2 min or until center is hot.
- Carefully remove plastic wrap.
- Serve and enjoy.
- ***When using the frozen variety***.
- Thaw.
- Remove foil.
- Pop in microwave for 1-1 1/2 min or until center is hot.
- Carefully remove plastic wrap.
- Serve and enjoy!
Nutrition Facts : Calories 466.7, Fat 12, SaturatedFat 5, Cholesterol 16.1, Sodium 628.7, Carbohydrate 70.9, Fiber 10.3, Sugar 2, Protein 19.3
SUPER EASY BREAKFAST BURRITO - NO MEAT
An easy and tasty breakfast burrito for those of us who prefer ours with no meat. Me and my hubby have been cooking this for breakfast for several years now.
Provided by tte6716
Categories Breakfast
Time 30m
Yield 4 burritos
Number Of Ingredients 8
Steps:
- Prepare your skillet by heating and oiling. When oil is hot, add bell pepper and tomato pieces. Stir constantly until peppers are tender. Add Eggs to veggies (it's easiest if you move the veggies to the side of the pan and put the eggs in the "empty" spot) and stir together, so that they are scrambled. Add seasonings. When eggs are done, turn off heat and add cheese. Dish egg mixture on to tortillas, add salsa to taste, roll tortilla up and enjoy!
Nutrition Facts : Calories 215.3, Fat 9.6, SaturatedFat 3.9, Cholesterol 170.2, Sodium 520.2, Carbohydrate 22, Fiber 2.7, Sugar 4.6, Protein 10.8
CHICKEN BURRITO - OAMC
Make and share this Chicken Burrito - OAMC recipe from Food.com.
Provided by ColoradoCookin
Categories One Dish Meal
Time 35m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve bouillon in water, bring to a boil add instant rice and set aside. If using standard rice, add rice to water mixture, bring to a boil , cover, cook on low for 20 minutes.
- Meanwhile, place olive oil in a large dutch oven, cook the onion until caramelized. Then add garlic, long enough to let the garlic sweat.
- Add the cut up chicken to the onion garlic mixture, salt and pepper to taste.
- Cook until chicken is completely cooked.
- Add taco seasoning and water, mix well and simmer for another 3 minutes.
- Add crushed tomatoes.
- (For super spicy add Tabasco sauce to taste).
- Add rice mixture.
- Stir in sour cream.
- Place 1 to 1.5 cup measurements into containers.
- Place 1-2 tortillas in wax paper, presteaming or spraying with no-stick spray helps keep them from drying out too much.
- Fold up the wax paper as tight as you can, I seal it like an envelope and tape it shut with masking tape.
- Place on top of rice/chicken mixture, cover container and freeze.
Nutrition Facts : Calories 393.9, Fat 12.2, SaturatedFat 2.9, Cholesterol 49.2, Sodium 423.5, Carbohydrate 45.5, Fiber 2.1, Sugar 2.3, Protein 23.9
THE BEST BREAKFAST BURRITOS (OAMC OPTION)
I absolutely love the sausage breakfast burritos that McDonald's sells. This recipe is by no means a copycat, but it was definitely an inspiration for this recipe. I have tweaked it for over a year, and this is the final product. This is a terrific recipe if you're on the go, and it's really easy to throw together. I hope you enjoy it as much as my family does!
Provided by Zoesmama
Categories Breakfast
Time 1h
Yield 8 burritos, 8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Crack all 12 eggs into a bowl. Poke each yolk with a fork, add 1/2 teaspoons of the pepper and 1 1/2 tsp.of the salt and beat the eggs thoroughly. Set aside.
- 2. Add oil to a deep skillet over medium-high heat. Cook the potatoes according to package directions, turning every 5 minutes or so until potatoes start to brown. Add the remaining salt and pepper after 10-14 minutes, about halfway through cooking time.
- 3. While the potatoes are cooking, remove the chorizo from the casings and thoroughly cook the meat in a large fry pan over medium heat, breaking up the meat as it cooks. If there is a large amount of grease, blot away some, but not all away, with a paper towel.
- 3. Lower the heat to medium, give the eggs a quick scramble and then add them to the chorizo. Continue cooking the eggs and chorizo until the mixture is on the dry side. Use the spatula to break up the eggs and chorizo into "crumbles.".
- 4. Add the chorizo and egg mixture to the potatoes and gently fold it into the potatoes.
- 5. Now set up your burrito station. Place a griddle over medium heat. Place a plate near the griddle. Place your shredded cheese in a bowl near the burrito filling. Uncap your hot sauce.
- 6. Heat a tortillas for about 10 seconds on each side. Put it on the plate. Use a ladle and scoop out a level amount of the mixture into the lower center of the tortilla. Sprinkle a handful of cheese over the filling and shake some hot sauce on top. Fold in the right and left sides of the burrito and then bring the bottom flap over the mixture and roll it up.
- 7. Eat it and enjoy! Or nuke it for 20-30 secs. if it isn't hot enough for you.
- 8. For OAMC option, grab a piece of plastic wrap and wrap the burrito, making sure that the seam is down. Freeze the individual burritos for up to two months.
- 7. To reheat, remove the plastic wrap, place the burrito on a microwave-safe plate seam side down, and microwave it for about 2 1/2 minutes on high. (I have a 1000 watt microwave and this amount of time seems to work well for me. Make adjustments for your microwave.
- 8. Allow burrito to cool for 2 minutes before handling and ENJOY!
BURRITOS MADE EASY
This easy burrito recipe is packed with a bean and beef filling with a taste of the Southwest. And since the recipe makes eight big burritos, you can feed a crowd! -Jennifer McKinney, Washington, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 burritos.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the chili, salsa and green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Spoon about 1/2 cupful beef mixture off center on each tortilla. Top each with a slice of cheese; roll up. Serve with taco sauce and lettuce if desired.
Nutrition Facts : Calories 365 calories, Fat 14g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 957mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
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