Bean Boquitas Recipes
BEEF & BEAN BURRITOS RECIPE BY TASTY
Here's what you need: ground beef, taco seasoning, flour tortillas, refried bean, shredded mexican cheese blend
Provided by Claire Nolan
Categories Lunch
Yield 6 burritos
Number Of Ingredients 5
Steps:
- Add ground beef to a large skillet over high heat and sprinkle with taco seasoning. Cook, breaking up the meat, until browned. Drain the fat and set aside to cool.
- Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked beef 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 480 calories, Carbohydrate 34 grams, Fat 22 grams, Fiber 3 grams, Protein 31 grams, Sugar 1 gram
BEAN BURRITOS
I always have the ingredients for this cheesy bean burrito recipe on hand. Cooking the rice and shredding the cheese the night before save precious minutes at dinnertime. -Beth Osborne Skinner, Bristol, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 216 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 544mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 3g fiber), Protein 9g protein.
FRIJOLES DE LA OLLA
Provided by Marilyn Tausend
Categories Bean Side Cinco de Mayo Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 3 to 4 cups cooked beans and at least 4 cups broth; serves 6 to 10, depending on use
Number Of Ingredients 7
Steps:
- Rinse and sort the beans, discarding any broken pieces. Put in an olla or large, heavy pot, add 3 quarts water, and bring to a boil over high heat. This may take from 10 minutes in an enameled cast iron Dutch oven to 30 minutes in the traditional clay pot. When the water begins to bubble, immediately lower the heat to a gentle simmer and add the onion, garlic, and lard. Cover partially and simmer, stirring occasionally, for 1 to 2 hours. If the beans are not covered by at least 1 inch of water, add hot water. Add the epazote or cilantro, stir in the salt, and continue to simmer until the beans are almost soft, maybe 2 hours more. The centers of these beans should not be al dente.
- Taste and add more salt if needed, then remove the pot from the heat and spoon out and discard the onion, garlic, and herb sprigs. The beans are now ready to eat, though they will have even better flavor if allowed to sit for at least a few hours-or better yet, overnight- before reheating and serving. (They should be transferred to a storage container with the broth, covered, and stored in the refrigerator, where they will keep for at least 4 days.)
- Serve the beans in small bowls with plenty of the soupy broth and a dollop of the salsa, if desired. These beans can also be used to prepare other bean dishes, such as Frijoles Chinos o Fritos, Frijoles Puercos, or Frijoles Charros.
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