Crispy Toasted Burrito Recipes

CRISPY BEAN AND CHEESE BURRITOS

Steps:

• Add the refried beans, salsa, chili powder, garlic powder and cumin to a mixing bowl and stir until smooth.
• Spoon about three tablespoons of the bean mixture onto the center of a flour tortilla and smooth into a thin layer.
• Sprinkle with a large pinch of shredded cheese. Roll tightly. Repeat with remaining tortillas.
• Heat 1-2 tablespoons of oil in a large saucepan over medium-high heat. Place a few burritos, seam side down, into the pan.
• Turn them every 30 seconds or so as they cook until they are golden and crispy on all sides.
• Serve warm, with homemade five-minute salsa and guacamole, for dipping.

PEKING DUCK-INSPIRED BURRITO RECIPE BY TASTY

Steps:

• Place duck breast in pan to marinate.
• Rub oil, salt, garlic, soy sauce, rice wine, and five-spice powder into the duck breasts. Let it marinate for 30 minutes.
• Add one Tbsp. of oil to a hot skillet over medium heat. Add the duck breasts skin side down, cook until the skin is browned and crispy (can take up to 8-10 minutes, depending on your heat).
• Flip the duck so skin side is up. Place the skillet under the broiler for five minutes to further crisp the skin. Be careful not to burn the skin.
• Remove from oven and let it rest for five minutes before slicing.
• Spread hoisin sauce over the flour tortilla, layer on the rice, duck slices, cucumbers, and scallions.
• Wrap it all up.
• Enjoy!

TOASTED BREAKFAST BURRITOS

Steps:

• Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in medium nonstick skillet over medium-high heat and cook vegetables and bacon, stirring occasionally, until vegetables are tender and bacon is crisp, about 4 minutes.
• Meanwhile, combine eggs and water 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.
• To seal and toast burritos, wipe skillet with paper towels and melt remaining 1/2 tablespoon Spread over medium heat. Arrange burritos, seam-side-down and cook, turning once, until golden brown, about 2 minutes.

CRISPY BASKET BURRITOS (BAKED TORTILLA BOWLS)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brush both sides of tortilla with oil.
• Invert ramekin on a work surface; center tortilla on the bottom of the ramekin. Gently shape the tortilla down around the sides. Place a double layer of aluminum foil over the tortilla and press to form the bowl around the ramekin. Place right side up on a baking sheet and leave about 1/2 inch of the edge of the tortilla above the foil so it gets browned and crispy when you bake it. Repeat with the second tortilla.
• Place baking sheet in preheated oven for 5 minutes. Remove sheet from oven and use tongs to carefully remove the ramekins from inside the shells. Transfer sheet back to the oven. Bake shells until lightly browned, about 5 minutes. Remove baking sheet from oven.
• Carefully remove foil from around the shells; reserve the foil. Flatten foil sheets and invert shells on them. Bring foil up just around the bottom of the shells to protect the top edge.
• Transfer sheet back to the oven. Bake until browned and crispy, 8 to 10 minutes. Remove sheet from oven and invert the shells once again so they are right side up. Place on foil and transfer sheet back to oven for the final crisping, 3 to 5 minutes. Watch them carefully so they don't burn.
• Remove sheet from oven; transfer basket burritos to a rack to cool completely.

CRISPY BAKED BURRITOS

Steps:

• preheat the broiler on high
• heat the beans in a sauce pan with the salsa
• divide the beans evenly between the tortillas
• top each with 1 ounce of cheese
• roll the burritos up folding one side in first, then the two side and give it a roll to finish it
• place the burritos in a heat proof pan and brush with oil
• place in the lower section of the oven and cook for about 10 minutes
• letting them bake crispy
• Putting them in the lower part of the oven is essentially baking them and then when the broiler cycles on it will make the tops crispy brown. Be careful if you put them too near the element they will burn pretty quick. And then you'll be sad after making such a quick delicious dinner.

CRISPY TOASTED BURRITO

Steps:

• Brown the ground beef in a pan over medium heat.
• Stir in corn kernels.
• Add tomato paste and tomato.
• Sprinkle in onion, chili powder, and garlic.
• Cook, stirring occasionally, for about 10 minutes.
• Heat corn tortilla in the microwave for a few seconds to make more pliable.
• Line tortilla with lettuce leave, fully covering to ensure the burrito doesn't get soggy from the beef.
• Spoon beef mixture over lettuce and top with cheese if desired.
• Fold tortilla burrito-style and secure with toothpicks.
• Broil at 450* for about 10 minutes or until edges of tortilla are browned and hard to the touch.
• Enjoy!

TOASTED BREAKFAST BURRITOS

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.

CRISPY ROLLED BREAKFAST BURRITO

Steps:

• Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside.
• Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat.
• To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top.
• Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes.
• Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito.