Bakedtunaburritos Recipes

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BAKED BURRITOS



Baked Burritos image

Make and share this Baked Burritos recipe from Food.com.

Provided by VO714

Categories     Savory Pies

Time 40m

Yield 6-12 serving(s)

Number Of Ingredients 8

1 lb hamburger
3 cups cooked pinto beans
3 cups shredded cheese
1/4 onion, chopped
2 tablespoons southwest seasoning
1 jalapeno, seeds removed and diced
12 burrito-size flour tortillas
salsa, for serving

Steps:

  • Preheat oven to 350°.
  • Brown hamburger, onion, jalapeño and seasoning.
  • Add beans and simmer for 15-20 minutes uncovered.
  • Pour off any juice.
  • To assemble:.
  • Place 2 hefty spoonfuls on one end of a tortilla.
  • Cover the mixture with cheese - as much as you want.
  • Roll up burrito style.
  • Place on a cookie sheet, seam down.
  • Make sure the burritos don't touch.
  • Place the burritos in the oven and bake for 20 minutes, or until the tortillas are light brown and the cheese is bubbly.
  • Serve with your favorite salsa.
  • These are good hot or cold!

ALL-IN BAKED BURRITOS



All-In Baked Burritos image

These burritos are so good and easy to make. I adapted this recipe from one posted in Quick Cooking magazine.

Provided by Chris from Kansas

Categories     One Dish Meal

Time 45m

Yield 12 burritos

Number Of Ingredients 8

1/2 lb ground beef
1/2 package taco seasoning mix
1/2 cup chopped onion
1 (16 ounce) can pinto beans, drained
1 cup salsa
1 cup cooked long-grain rice
2 cups shredded cheddar cheese, divided (8 oz)
12 flour tortillas (6 to 7 inches)

Steps:

  • Brown ground beef and onion; add taco seasoning mix and water; cook as directed on package.
  • In a bowl, combine the 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 baking dish.
  • Sprinkle with the remaining cheese.
  • Cover and bake at 375 degrees for 20-25 minutes or until heated through.

Nutrition Facts : Calories 289.4, Fat 11.7, SaturatedFat 5.7, Cholesterol 32.6, Sodium 450.4, Carbohydrate 31.2, Fiber 4.8, Sugar 1.8, Protein 14.8

TOASTED BREAKFAST BURRITOS



Toasted Breakfast Burritos image

Provided by Food Network

Categories     main-dish

Time 18m

Yield 2 servings

Number Of Ingredients 8

1-½ Tbsp. I Can't Believe It's Not Butter!® Spread, divided
½ cup finely chopped assorted fresh vegetables (peppers, tomatoes and/or green onions)
2 slices turkey bacon, chopped
2 eggs
1 Tbsp. water
2 tsp. chopped fresh cilantro
1 Tbsp. shredded low fat cheddar cheese
2 (6-in. ea.) fajita size whole wheat tortillas

Steps:

  • Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in a medium nonstick skillet over medium hight heat and cook vegetables and bacon, stirring occasionally, until vegetables are tender and bacon is crisp, about 4 minutes. Meanwhile, combine eggs, water and cilantro in small bowl with wire whisk. Add eggs into skillet and stir until eggs are set. Remove egg and vegetable mixture from skillet and evenly divide between tortillas. Top with cheese; then roll. Wipe skillet with paper towels and and melt remaining ½ tablespoon Spread over medium heat. Arrange burritos, seam-side-down and cook, turning once, until golden brown, about 2 minutes.

BREAKFAST BURRITOS PLAIN



Breakfast Burritos Plain image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 18 burritos

Number Of Ingredients 6

18 flour tortillas
1 pound breakfast sausage
4 tablespoons salted butter
18 large eggs
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Wrap the flour tortillas in paper towels and microwave them for 1 minute to make them pliable. Set them aside.
  • Crumble the sausage finely into a large skillet over a medium heat and cook until brown, 5 to 6 minutes.
  • Add the butter to a large nonstick skillet over a medium heat. Beat the eggs in a large bowl with the salt and pepper. When the butter has melted, turn the heat to low and pour in the eggs, then add the sausage. Slowly cook the mixture, using a wooden spatula to push it around the skillet, until the eggs are totally cooked through, 8 to 10 minutes.
  • Place approximately 1/2 cup of the egg and sausage mixture into a warm tortilla, then roll up (do not tuck in the ends). Wrap in a foil square and keep warm until ready to serve. Repeat with the remaining ingredients.

BAKED TUNA BURRITOS WITH TOMATO SALSA



Baked Tuna Burritos With Tomato Salsa image

Make and share this Baked Tuna Burritos With Tomato Salsa recipe from Food.com.

Provided by Pinaygourmet 345142

Categories     Tuna

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

240 g tuna in water, drained (2 cans)
2 stalks celery, finely chopped
3 green onions, sliced
1/4 cup light mayonnaise
1/4 cup sweet pickle relish
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
4 large whole wheat tortillas
1 cup shredded old cheddar cheese
2 cups chopped fresh tomatoes (you can also use drained canned tomatoes but the texture will not be very good)
2 green onions, thinly sliced
2 tablespoons minced fresh parsley
1 tablespoon minced seeded fresh jalapeno pepper (or if you got pickled jalapeno, it works just as well)
salt and pepper

Steps:

  • In a bowl, mix tuna, celery, green onions, mayonaise, relish, mustard, salt and pepper. Spoon 3/4 cup onto centre of each tortilla; sprinkle each with 1/4 cup of the cheese. Fold bottom edge over filling, then sides; roll up.
  • Bake, seam side down, on small greased rimmed baking sheet in 400F oven until golden and cheese is melted.
  • Tomato Salsa:.
  • In a bowl, combine tomatoes, onions, parsley, jalapeno pepper, salt and pepper. Halve burritos diagonally; serve with salsa.

Nutrition Facts : Calories 308.7, Fat 18.1, SaturatedFat 8.3, Cholesterol 65.1, Sodium 886.8, Carbohydrate 13.1, Fiber 2.3, Sugar 6.6, Protein 24.1

ROASTED VEGETABLE BURRITOS



Roasted Vegetable Burritos image

Roasted mushrooms, sweet potatoes and poblano chiles become a comforting vegetarian burrito filling in just 30 minutes. The meaty mushrooms and hearty potatoes give it substance, while roasted poblanos impart subtle smoky notes and mild heat. (Green bell peppers are a good nonspicy alternative.) The mashed avocado and sour cream lend creamy richness, while shredded lettuce and pico de gallo bring welcome crunch and freshness. Although not necessary, leftover rice is a nice addition to the burritos for an even more substantial meal.

Provided by Kay Chun

Categories     main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

12 ounces white, cremini or stuffing mushrooms, cut into 1/2-inch pieces
3 large poblano chiles (12 ounces), seeded and cut into 1-inch pieces
1 medium sweet potato (8 ounces), peeled and cut into 1/2-inch cubes
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1 cup shredded Monterey Jack (4 ounces)
1 Haas avocado, mashed with a fork
4 (9- to 10-inch) flour tortillas
1/2 cup sour cream
1 packed cup shredded butter or bibb lettuce
1/2 cup pico de gallo or salsa, store-bought or homemade

Steps:

  • Heat oven to 450 degrees. On a rimmed baking sheet, combine mushrooms, poblano chiles, sweet potato, garlic, oregano, smoked paprika and oil, and season with salt and pepper; toss to evenly coat. Roast, stirring halfway through, until vegetables are golden and tender, about 15 minutes. Push the vegetables into a 12-by-6-inch rectangle and sprinkle with the cheese; roast just until cheese melts, about 2 minutes longer.
  • Spread one-quarter of the mashed avocado in the center of each tortilla. Top each with 2 tablespoons of the sour cream, 1/4 cup lettuce and 2 tablespoons pico de gallo, then evenly divide the cheesy roasted vegetables on top. Fold the short sides of the tortilla in over the filling; fold the bottom of the tortilla up and over the filling and tightly roll. Serve warm.

BAKED TUNA BURRITOS



Baked Tuna Burritos image

A delicious dish for lunch or a light dinner that can be made from pantry staples. Serve with your favourite tomato salsa.

Provided by Irmgard

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 (6 ounce) cans tuna in water, drained
2 stalks celery, finely chopped
3 green onions, sliced
1/4 cup light mayonnaise
1/4 cup dill pickle relish (you can use sweet pickle relish if preferred)
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
4 large whole wheat tortillas
1 cup cheddar cheese, shredded (I use old cheddar or Tex-Mex blend)

Steps:

  • In a bowl, mix the tuna, celery, green onions, mayonnaise, relish, mustard, salt and pepper.
  • Spoon 3/4 cup onto the centre of each tortilla; sprinkle each with 1/4 cup of the cheese.
  • Fold the bottom edge over the filling, then the sides; roll up.
  • Bake, seam side down, on a small greased rimmed baking sheet in a 400 degree F oven until golden and the cheese is melted, about 15 minutes.

Nutrition Facts : Calories 307.5, Fat 17.2, SaturatedFat 7.5, Cholesterol 72.4, Sodium 1004.3, Carbohydrate 8.6, Fiber 1.3, Sugar 1.4, Protein 28.8

BAKED BREAKFAST BURRITOS



Baked Breakfast Burritos image

Every week, I try a minimum of three new recipes. This is one I clipped from the paper. When I served it to my five grown children, not a morsel was left! -Carol Towey, Pasadena, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

6 to 8 bacon strips
8 fresh mushrooms, sliced
6 green onions, sliced
1/3 cup chopped green pepper
1 garlic clove, minced
8 eggs
1/4 cup sour cream
3/4 cup shredded cheddar cheese, divided
3 tablespoons enchilada sauce
1 tablespoon butter
4 large flour tortillas (10 inches)
Sour cream and additional enchilada sauce, optional

Steps:

  • In a skillet, cook bacon until crisp; remove to paper towel to drain. Reserve 1 tablespoon of drippings. Saute mushrooms, onions, green pepper and garlic in drippings until tender; set aside and keep warm. , In a bowl, beat eggs and sour cream. Stir in 1/4 cup cheese and enchilada sauce. In a skillet, melt butter; add egg mixture. Cook over low heat, stirring occasionally until eggs are set. Remove from heat. , Crumble the bacon; add to eggs with mushroom mixture. Spoon down center of tortillas; roll up. , Place, seam side down, in an 11x7-in. baking dish. Sprinkle with remaining cheese. Bake at 350° for 5 minutes or until cheese melts. Serve with sour cream and enchilada sauce if desired.

Nutrition Facts : Calories 707 calories, Fat 45g fat (19g saturated fat), Cholesterol 488mg cholesterol, Sodium 965mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 7g fiber), Protein 28g protein.

WET BURRITOS



Wet Burritos image

Wet Burritos are an easy weeknight meal everyone will love. Baked in enchilada sauce for extra flavor, this tasty dish also makes a great freezer meal!

Provided by Janelle

Time 45m

Number Of Ingredients 10

8 (10 inch) flour tortillas
1 pound lean ground beef
1 package of taco seasoning or 2 Tablespoons homemade
1 can black beans, rinsed & drained - can substitute refried beans if desired.
1/2 cup diced onion
3 cups shredded cheddar cheese
shredded lettuce - any kind
1 large tomato (optional)
1 (19 ounce) can of mild enchilada sauce
1 recipe for Cilantro Lime Dressing, optional

Steps:

  • Preheat oven to 350*F
  • Cook ground beef and taco seasoning until beef is cooked through.
  • In the bottom of a 9x13 pan, pour 1/4 can of enchilada sauce and spread evenly..
  • In the middle of a tortilla, layer ground beef, black beans, onions, cheese, lettuce and tomato.
  • Fold up like a burrito and lay in the pan on top of the enchilada sauce.
  • Repeat with each burrito.
  • Pour remaining enchilada sauce over burritos making sure to cover all of the tortilla.
  • Top with remaining cheese (approximately 1 cup).
  • Bake for 30 minutes.
  • Remove from oven, plate and top with sliced avocados, tomatoes, cilantro or
  • Cilantro Lime Dressing.
  • Devour!

Nutrition Facts : Calories 644 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 41 grams fat, Fiber 8 grams fiber, Protein 38 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1100 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 23 grams unsaturated fat

BREAKFAST BURRITOS RECIPE BY TASTY



Breakfast Burritos Recipe by Tasty image

Here's what you need: flour tortillas, hash brown, egg, breakfast sausage, shredded mexican cheese blend

Provided by Claire Nolan

Categories     Breakfast

Yield 6 burritos

Number Of Ingredients 5

6 flour tortillas
2 cups hash brown, cooked
2 cups egg, scrambled
1 lb breakfast sausage, cooked
1 cup shredded mexican cheese blend

Steps:

  • Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with hash browns, followed by scrambled eggs, cooked breakfast sausage, and cheese.
  • Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
  • To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
  • Enjoy!

Nutrition Facts : Calories 754 calories, Carbohydrate 43 grams, Fat 48 grams, Fiber 2 grams, Protein 35 grams, Sugar 2 grams

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