Bean Cauliflower And Cheese Burritos Recipes

CAULIFLOWER-CHORIZO BURRITOS

Steps:

• Make the beans: Heat a medium nonstick saute pan over medium heat. Add the chorizo and cook, breaking up the meat, until golden, about 6 minutes. Remove the chorizo to a plate lined with paper towels using a slotted spoon. Add the onion to the pan with the chorizo fat. Saute until the onion is translucent, about 4 minutes. Return the chorizo to the pan. Add the refried beans to the mixture. Continue cooking about 5 minutes; turn off the heat. Cover and keep warm.
• Make the burritos: Heat the olive oil in a large heavy saute pan over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the cauliflower and saute until tender, about 5 minutes. Season with salt and pepper. Add the oregano. Turn off the heat and set aside.
• Heat a large heavy griddle over medium heat. Working in batches, heat the tortillas one at a time until they are soft and pliable, about 1 minute per side. Add 1/4 cup warm beans to the center of a tortilla, spreading it outward to the sides. Add 2 to 3 heaping tablespoons of the cauliflower mixture and 2 tablespoons of cheese. Fold in the edges and roll up to form a burrito. Return to the griddle until the cheese melts, about 10 seconds. Serve warm.

CRISPY BEAN AND CHEESE BURRITOS

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.

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.

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.

CHEESE AND BEAN BURRITOS

Steps:

• Preheat oven to 400°F (205°C).
• Prepare filling by mixing refried beans, chilies, cumin and garlic together in a bowl.
• Spoon approximately 4 ounces bean filling into the center of each tortilla and top with about one tablespoon of cheese.
• Fold in ends and then sides.
• Place burritos seam side down on baking sheets that have been sprayed with vegetable oil spray.
• Bake for 20-25 minutes until golden brown.

CHEDDAR BEAN BURRITOS

Steps:

• In a large skillet, heat oil over medium heat; saute chipotle pepper, garlic and seasonings 2 minutes. Stir in beans and water; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 5-7 minutes, stirring occasionally., Coarsely mash bean mixture; stir in pico de gallo. Spoon onto tortillas; top with cheese and sour cream and roll up. If desired, serve with additional pico de gallo and sour cream. Freeze option: Cool filling before making burritos. Individually wrap burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place a paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, 4-6 minutes, turning once. Let stand 2 minutes.

CRISPY BEAN AND CHEESE BURRITOS RECIPE

Steps:

• Cook the boil in bag brown rice according to package directions, about 10 minutes.
• Drain and place in a medium sized bowl, add the salsa and cilantro and mix well, set aside.
• Put the diced avocado in a bowl and add the fresh lime juice and toss well. Set aside.
• Place the six tortillas on a work surface. Sprinkle 1/3 cup of shredded cheese in the center of each tortilla in a 3 inch strip. Top the cheese with 1/4 cup of black beans.
• Then place a heaping 1/3 cup of the rice mixture over the beans.
• Divide the avocado over the six tortillas.
• Fold up opposite sides and then the bottom and roll up to enclose the filling.
• Coat the top and bottom of the burritos with non-stick cooking spray. Place 3 burritos in the skillet seam side down. Cook for about 1 minute or until lightly browned and crisp. Turn the burritos and cook another minute until golden brown. Repeat with 3 remaining burritos.

DELICIOUS BLACK BEAN BURRITOS

Steps:

• Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
• Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
• Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
• Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

BEANS, RICE & CHEESE BURRITOS RECIPE BY TASTY

Steps:

• Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice 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!