Cheesy Baked Burritos Recipes

CHEESY BAKED BURRITOS

Cheesy Baked Burritos image

We're giving you the best possible reason to skip the line at Chipotle. Make baked burritos yourself at home.

Time 20m

Yield 6

Number Of Ingredients 16

Ingredients

1 tbsp. extra-virgin olive oil
1 onion, chopped
2 garlic cloves, minced
2 c. shredded rotisserie chicken
1 c. enchilada sauce
Juice of 1 lime
kosher salt
Freshly ground black pepper
can black beans, drained
2 c. cooked white rice
1 c. cheddar cheese, divided
1 c. Monterey Jack cheese
6 large flour tortillas
Sour cream, for serving (optional)
Hot sauce, for serving (optional)
Chopped cilantro, for serving (optional)

Steps:

Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and sauté until soft. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken and about 1/2 cup enchilada sauce, or until the chicken is fully coated. Toss until evenly combined. Stir in lime juice, and season with salt and pepper to taste.
Working one burrito at a time, lay a tortilla on a cutting board or clean working service. Add a scoopful each of rice and beans to the center. Add the chicken mixture then top with a small handful each of both cheeses. Reserve about ½ cup of cheese total to sprinkle on the burritos before baking. Roll the burrito tightly and place in a large casserole dish. Repeat with remaining tortillas.
Pour the remaining enchilada sauce over the burritos then sprinkle the extra cheeses on top. Cover until the cheese is melted, about 15 minutes.
Garnish with cilantro and serve with sour cream and hot sauce, if desired.

CHEESY BAKED BEAN AND RICE BURRITOS

Cheesy Baked Bean and Rice Burritos image

A no oil, oven "fry" baking method results in crispy, satisfying Cheesy Baked Bean and Rice Burritos.

Provided by Valerie Brunmeier

Categories Lunch Main Course

Time 30m

Number Of Ingredients 7

Ingredients

16 ounces refried beans
2 tablespoons of your favorite jarred salsa
1 teaspoon Homemade Taco Seasoning Mix ((or store bought))
10 soft taco sized flour tortillas
1 cup Restaurant Style Mexican Rice
1 cup shredded sharp cheddar
1 cup shredded Monterey jack cheese

Steps:

Preheat oven to 400 degrees. Generously coat a foil-lined, rimmed baking sheet with non-stick cooking spray.
In a small mixing bowl, combine refried beans, taco seasoning, and salsa. Set aside.
Warm the entire stack of 10 tortillas in the microwave for about 20 seconds just to soften them slightly. Lay a tortilla on a cutting board or other work surface and place a couple tablespoons of refried bean mixture down the center of the tortilla. Layer with a couple tablespoons of the rice and then top with some grated cheese. Fold in the both sides and then roll the tortilla up. Place seam side down on the prepared baking sheet. Repeat with remaining tortillas. Coat the tops of the burrito with additional non-stick cooking spray.
Bake at 400 degrees for about 10 minutes. Pull baking sheet out of the oven and using tongs, flip each burrito over to brown the other side. Return to the oven for an additional 5 or 10 minutes or till nicely browned on both sides.
Serve with additional salsa and sour cream on the side.

Nutrition Facts : Calories 230 kcal, Carbohydrate 25 g, Protein 10 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 621 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

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