Beansandcornforburritos Recipes

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.

CORN N BEAN BURRITOS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add black beans and corn. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Place beans and corn in a large microwave-safe dish. Add the refried beans, cucumber, salsa, onions and cilantro. Cover and microwave on high for 5-6 minutes or until heated through. , Spoon about 3/4 cup down the center of each tortilla. Fold ends and sides over filling and roll up.

BEEF & BEAN BURRITOS RECIPE BY TASTY

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!

BEEF AND BEAN BURRITOS

Steps:

• Heat heavy large skillet over medium-high heat. Add beef and cook until brown, breaking up beef with fork, about 6 minutes. Add chopped onion and garlic and cook until onion is transparent, stirring frequently, about 5 minutes. Stir in cumin and cook 1 minute. Add beans, broth and chilies and cook until beans are creamy and thickened, crushing beans with back of spoon, about 15 minutes. Mix in green onions.
• Transfer beans to baking dish. Serve with tortillas, cheese, cilantro and salsa, allowing diners to assemble their own burritos at the table.

BEAN 'N' CHEESE BURRITOS

Steps:

• Arrange burritos in a greased 13x9-in. baking dish. In a large bowl, whisk the soup, sauce and milk until blended; stir in 1 cup of cheese and the chilies. Pour over burritos. Sprinkle with the olives, onions and remaining cheese., Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly browned. Serve on a bed of lettuce with salsa and sour cream if desired.

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 AND CORN FOR BURRITOS

Steps:

• Heat the oil in a big pot. Add garlic, onion, and jalepeno. Stir until onion is soft and clear.
• Add the kidney beans and 1/2 the water, still stirring. Mash the beans up a little with a fork or a poato masher. Add the black beans and stir them inches If you want you can mash them up a little also. Keep stirring.
• Once this starts to simmer, and the corn, tomatoes, and the retained tomato juices.
• Add the rest of the water. If you are going to let this simmer for a long time while you clean up or make salsa, or if your tomatos weren't very juicy, you will need to add an extra cup of water. Add the cilantro, lime juice, and salt to taste.
• Let this simmer until it is the consistancy you want. It will get better with longer simmering, as long as you stir occasionally and keep it a little bit wet. I recomend about a 1/2hr, but 5 min works fine too.
• Serve with brown rice, nachos, salsa, sour cream, guacomole -- yum.

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).

EGGSCELLENT BEAN AND BEEF BURRITO

Steps:

• In a small bowl add refried beans and sour cream. Mix together and place in microwave for 2 minutes.
• Add 6 eggs and a dash of salt and pepper another bowl. Whip for 1 minute and add chives.
• In a large saute pan over medium high heat, add oil. Add meat and brown until cooked, approximately 6 minutes. Add onions, garlic and pepper and saute until fragrant. Season with salt and pepper and set aside.
• In a saute pan, add oil. Pour about 2-ounces of egg into pan. With a rubber spatula, flip eggs to cook other side. Repeat with remaining egg.
• Lay tortillas out on a cutting board. With a rubber spatula, spread refried beans onto tortilla. Place about a 1/2 cup of beef mixture in center. Fold tortilla into a burrito. Repeat with remaining tortillas.
• Wrap egg on the outside of the tortilla wrap. Top with cheese. Place in microwave for 3 minutes to melt cheese. Top with salsa and sour cream.

ROUND 2 RECIPE - BEEF AND BEAN BURRITOS

Steps:

• In a small pot over medium-high heat, add the oil. When it is hot, add the half the onions and cook until soft, 6 to 8 minutes. Add the No Bean Beef Chili and the beans. Stir and cook until hot.
• Wrap the tortillas in a damp towel and microwave for 30 seconds to make them warm and pliable.
• In a bowl, mix together the cabbage, tomatoes, remaining onions, and cilantro. Season with salt and pepper.
• Place a tortilla on your work surface and spread 1/4 of the chili and bean mixture down the middle. Sprinkle with 1/4 cup cheese and about 1/4 cup of the cabbage mixture. Fold the sides of the tortilla about 1/4 of the way in towards the center. Roll up from the bottom, making sure to tuck in the sides as you roll. Repeat with remaining ingredients.

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.