Crispychipotlebeanburritos Recipes

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.

CHIPOTLE CHICKEN BURRITOS

Steps:

• Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
• Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
• Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.

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.

CHIPOTLE VEGGIE BURRITOS

Steps:

• Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and 3/4 teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool 5 minutes.
• Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm.
• Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.
• Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.

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!

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.

CRUNCHY BURRITOS

Steps:

• In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the chili powder, cumin, coriander, salt, oregano, garlic powder and paprka.
• Combine cornstarch and water until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with taco shells. Garnish with toppings if desired.
• In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.
• Spoon about 1/3 cup of beans off-center on each tortilla; top with about 2 rounded tablespoons of beef mixture. Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up. In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.

CRISPY BAKED BLACK BEAN BURRITOS

Steps:

• Preheat oven to 400. Combine black and refried beans in a saucepan, and add the chili powder, cumin and garlic. Simmer for 5 minutes. Mash the bean mixture into a thick puree (I use a potato masher right in the pan).
• On a plate, lay a tortilla flat and place 2 tablespoons of the bean mixture in the center of the tortilla. Top with some scallions, tomatoes and cheese. Roll up into a tube shape and place into a 9x13-inch baking pan, seam side down. Repeat until you've used all the tortillas and/or bean mixture.
• Bake the burritos until they are browned, about 15 minutes. Top with salsa and/or sour cream as desired.