Panfried Bean Burritos Recipes

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PANFRIED BEAN BURRITOS



Panfried Bean Burritos image

Categories     Blender     Bean     Vegetable     Vegetarian     Cinco de Mayo     Pan-Fry     Tortillas     Monterey Jack     Gourmet

Yield Makes 4 servings

Number Of Ingredients 16

2 medium tomatoes (10 ounces total)
1 large white onion, cut crosswise into 4 thick slices
1 red bell pepper, trimmed, then quartered lengthwise
2 garlic cloves, left unpeeled
1 tablespoon fresh lime juice
1 teaspoon minced fresh serrano chile including seeds
3/4 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon black pepper
1 (16-ounce) can refried beans
4 (10-inch) flour tortillas
5 oz Monterey Jack cheese, coarsely grated (1 1/4 cups)
1/2 cup vegetable oil
Accompaniment: sour cream
Special Equipment
a well-seasoned 10- to 11-inch cast-iron comal or skillet

Steps:

  • Preheat oven to 200°F. Put an ovenproof platter in oven to warm.
  • Heat dry comal over moderate heat until hot but not smoking, then cook tomatoes, onion, bell pepper, and garlic, turning with tongs, until all are blackened in spots, 10 to 15 minutes. 3Remove from heat, then transfer tomatoes and 2 onion slices to a blender. Peel garlic and add to blender along with lime juice, chile, and 1/2 teaspoon salt. Blend until coarsely puréed, then transfer salsa to a bowl.
  • Cut bell pepper into 1/2-inch-wide strips, then halve remaining 2 onion slices and separate layers. Toss bell pepper and onion with oregano, pepper, and remaining 1/4 teaspoon salt in a bowl.
  • Spread one fourth of refried beans on a tortilla, leaving a 1-inch border all around, then sprinkle with one fourth of cheese. Arrange one fourth of onion and pepper mixture in a horizontal strip across center, then fold side nearest you over them and roll up tortilla. Make 3 more burritos in same manner.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 burritos, seam side down, until lightly browned on undersides, 1 to 2 minutes. Turn over with tongs and fry until golden, 1 to 2 minutes more. Transfer to paper towels to drain briefly, then keep warm on platter in oven. Fry remaining 2 burritos in same manner. Serve with salsa.

PAN-FRIED BEAN BURRITOS



Pan-Fried Bean Burritos image

Make and share this Pan-Fried Bean Burritos recipe from Food.com.

Provided by Sandi From CA

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 medium tomatoes (10 oz total)
1 large white onion, cut crosswise into 4 thick slices
1 red bell pepper, trimmed, then quartered lengthwise
2 garlic cloves
1 tablespoon fresh lime juice
1 teaspoon fresh serrano chili, minced
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1 (16 ounce) can refried beans
4 flour tortillas, 10-inch size
5 ounces monterey jack cheese, coarsely grated
1/2 cup vegetable oil

Steps:

  • Preheat oven to 200°F Put an ovenproof platter in oven to warm.
  • Heat dry cast iron skillet over moderate heat until hot but not smoking, then cook tomatoes, onion, bell pepper, and garlic, turning with tongs, until all are blackened in spots, 10 to 15 minutes.
  • Remove from heat, then transfer tomatoes and 2 onion slices to a blender. Add garlic to blender along with lime juice, chili, and 1/2 teaspoon salt. Blend until coarsely puréed, then transfer salsa to a bowl.
  • Cut bell pepper into 1/2-inch-wide strips, then halve remaining 2 onion slices and separate layers. Toss bell pepper and onion with oregano, pepper, and remaining 1/4 teaspoon salt in a bowl.
  • Spread one fourth of refried beans on a tortilla, leaving a 1-inch border all around, then sprinkle with one fourth of cheese. Arrange one fourth of onion and pepper mixture in a horizontal strip across center, then fold side nearest you over them and roll up tortilla. Make 3 more burritos in same manner.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 burritos, seam side down, until lightly browned on undersides, 1 to 2 minutes. Turn over with tongs and fry until golden, 1 to 2 minutes more. Transfer to paper towels to drain briefly, then keep warm on platter in oven. Fry remaining 2 burritos in same manner.

Nutrition Facts : Calories 619.6, Fat 42.6, SaturatedFat 11.9, Cholesterol 42.5, Sodium 1172.5, Carbohydrate 42.2, Fiber 8.9, Sugar 5.6, Protein 19.2

BEEF AND BEAN BURRITOS



Beef and Bean Burritos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

1 medium onion, diced
2 pounds ground beef
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon ground oregano
1/4 teaspoon salt
Three 7-ounce cans Mexican tomato sauce (I use El Patobrand) or enchilada sauce
One 28-ounce can refried beans
3/4 cup grated Cheddar, plus extra for sprinkling
12 burrito-size flour tortillas
1/2 cup fresh cilantro leaves

Steps:

  • Preheat the oven to 170 to 180 degrees F.
  • In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
  • Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
  • Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
  • When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
  • Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.

BEAN BURRITOS



Bean Burritos image

I always have the ingredients for this cheesy bean burrito recipe on hand. Cooking the rice and shredding the cheese the night before save precious minutes at dinnertime. -Beth Osborne Skinner, Bristol, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1 can (16 ounces) refried beans
1 cup salsa
1 cup cooked long grain rice
2 cups shredded cheddar cheese, divided
12 flour tortillas (6 inches)
Shredded lettuce, optional

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.

Nutrition Facts : Calories 216 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 544mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 3g fiber), Protein 9g protein.

PAN BURRITOS



Pan Burritos image

Our family loves Mexican food, so this flavorful, satisfying casserole is a favorite. It's nice to be able to get the taste of burritos and cut any serving size you want. -Joyce Kent, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 11

2 packages (1-1/2 ounces each) enchilada sauce mix
3 cups water
1 can (12 ounces) tomato paste
1 garlic clove, minced
1/4 teaspoon pepper
Salt to taste
2 pounds ground beef
9 large flour tortillas (9 inch)
4 cups shredded cheddar cheese or Mexican cheese blend
1 can (16 ounces) refried beans, warmed
Optional: Taco sauce, sour cream, chili peppers, chopped onion and/or guacamole

Steps:

  • In a saucepan, combine the first 6 ingredients; simmer for 15-20 minutes. , In a skillet, brown and crumble the beef. Drain; stir in one third of the sauce. Spread another third on the bottom of a greased 13x9-in. baking pan or dish. , Place 3 tortillas over sauce, tearing to fit bottom of pan. Spoon half of the meat mixture over tortillas; sprinkle with 1-1/2 cups cheese. Add 3 more tortillas. Spread refried beans over tortillas; top with remaining meat. Sprinkle with 1-1/2 cups of cheese. Layer remaining tortillas; top with the remaining sauce. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 35-40 minutes. Let stand 10 minutes before cutting. Serve with optional ingredients as desired.

Nutrition Facts : Calories 646 calories, Fat 32g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 1379mg sodium, Carbohydrate 52g carbohydrate (7g sugars, Fiber 5g fiber), Protein 36g protein.

REFRIED BEAN BURRITOS



Refried Bean Burritos image

These are quick and fairly healthy if made with low fat ingredients, add some rice if you want to stretch them farther or just go with basic bean and cheese.

Provided by JMS0173

Categories     Lunch/Snacks

Time 20m

Yield 5 serving(s)

Number Of Ingredients 17

1 (14 ounce) can refried beans (I use fat free)
1 teaspoon chili powder or 1 teaspoon ground dried chile
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 -5 dashes garlic powder
hot sauce
1 cup hot cooked rice (I usually omit) (optional)
8 ounces cheddar cheese or 8 ounces monterey jack pepper cheese, shredded or thinly sliced (I use low fat)
your favorite salsa
1 package flour tortilla (10-in. The recipe usually uses 5 tortillas the way I make it)
chopped tomato
shredded lettuce
sliced black olives
sliced scallion
sliced jalapeno
sour cream
guacamole

Steps:

  • Place beans in microwave safe dish.
  • Stir in next 5 ingredients.
  • Heat on medium power for about 3 minutes or until hot, stirring once halfway through.
  • Alternatively, heat over low heat on stovetop until warmed through.
  • If mixture becomes too thick, add water.
  • Mix in rice, if using.
  • Meanwhile, heat the tortillas.
  • Use the method you like best.
  • I usually just heat them one at a time in a dry skillet over medium heat, about 20-30 secs per side, or just until pliable.
  • Place about 1/3 cup bean mixture in each tortilla, add cheese, salsa and toppings, and roll.
  • You can bake them in a 350 degree oven for 10-15 minutes if you want them firmer/crisper.
  • I like to skip this step.
  • That's it!
  • These refrigerate well for a few days.
  • I can't speak for the freezer.
  • I end up with 5 medium sized burritos; if you use the rice or more veggies, you will get more.
  • Since I usually reheat one or two at a time, I add sour cream after reheating.
  • No one would call these authentic Mexican food; they taste more like a fresher and better version of Taco Bell, but they are very good.

BEAN AND CHEESE BURRITOS



Bean and Cheese Burritos image

Mexican refried beans are a cinch to make at home on a weeknight thanks to some staple pantry items and a few basic fresh ingredients. Buttery canned pinto beans are perfect in this dish, breaking down into a creamy, silky mixture. (Black beans would also work great.) While the beans are often fried in lard or bacon drippings, this vegetarian version builds flavor with caramelized onion, bell pepper, garlic and smoked paprika instead. Pico de gallo adds a touch of tang to counter the rich beans. Pan-frying the wrapped burritos guarantees a golden, irresistibly crispy exterior and an interior that oozes with melted cheese.

Provided by Kay Chun

Categories     weeknight, burritos and nachos, main course

Time 40m

Yield 6 burritos

Number Of Ingredients 11

1/4 cup safflower or canola oil
1/2 cup finely chopped yellow onion (from 1/2 medium onion)
1/2 cup finely chopped green bell pepper (from 1/2 pepper)
Kosher salt and black pepper
2 garlic cloves, minced
2 (15-ounce) cans pinto beans, 1/2 cup of bean liquid reserved and the rest drained
1/2 cup store-bought or homemade pico de gallo or salsa
1/4 teaspoon smoked paprika
6 (9- to 10-inch) flour tortillas
2 cups (8 ounces) shredded sharp Cheddar
Sour cream and hot sauce, for serving

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.

BEEF & BEAN BURRITOS RECIPE BY TASTY



Beef & Bean Burritos Recipe by Tasty image

Here's what you need: ground beef, taco seasoning, flour tortillas, refried bean, shredded mexican cheese blend

Provided by Claire Nolan

Categories     Lunch

Yield 6 burritos

Number Of Ingredients 5

1 lb ground beef
2 tablespoons taco seasoning
6 flour tortillas
16 oz refried bean, 1 can
1 cup shredded mexican cheese blend

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!

Nutrition Facts : Calories 480 calories, Carbohydrate 34 grams, Fat 22 grams, Fiber 3 grams, Protein 31 grams, Sugar 1 gram

EASY REFRIED BEAN AND CHEESE BURRITOS



Easy Refried Bean and Cheese Burritos image

Easy, breezy, freezy. Roll up a few burritos, bake 'em up, and eat them now or freeze individually for super-easy lunches and dinners down the road. This flexible recipe can be made vegetarian, carnivorous, or vegan to satisfy every eater.

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 35m

Number Of Ingredients 18

1 (15-ounce) can refried beans
2 cups cooked brown rice
1 cup of your favorite salsa (any kind should do fine)
1 (5-ounce) can diced green chilies
1 cup frozen corn kernels (thawed)
1 cup shredded cheddar cheese plus another 1/2 cup or more for topping (omit for vegan version)
12-10- inch flour tortillas*
1 cup shredded cooked chicken
1/2-1 teaspoon ground cumin (to taste)
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
Salsa
Sour cream or cashew sour cream
Guacamole
Diced tomatoes
Diced avocados
Fresh cilantro
Sliced scallions

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • In a large bowl, stir together the refried beans, brown rice, salsa, chilies, corn, and 1 cup cheese. If adding chicken to half, move 3 cups of the mix to a separate medium bowl, add the chicken, and stir. If making a vegan filling (without cheese), add 1/2 teaspoon cumin, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper. Taste and add more seasoning if desired.
  • If the tortillas don't seem pliable (likely to rip when you bend/roll them), place tortillas on a large plate and cover with a damp dishtowel. Microwave on high for 30 seconds to steam the tortillas.
  • One at a time, lay the tortillas flat and place 1/3 cup filling just below the center. Fold in the sides of the tortilla so that they nearly touch, then bring up the bottom of the tortilla, pulling the contents tight, rolling the burrito from the bottom upl, and keeping the sides tucked as you go. For more guidance, here's a terrific piece from The Kitchn on how to roll a burrito.
  • Lay the burritos side by side in a 9-inch x 13-inch pan (or, if you're making a meaty version and a vegetarian version, keep them segregated by using two 8-inch by 8-inch pans).
  • Sprinkle additional cheddar cheese over the top (omit for vegan version) and bake for about 20 minutes, until heated through, cheese is melted, and they're starting to turn golden brown. Serve.

PAN-FRIED BUTTER BEANS



Pan-Fried Butter Beans image

I can see where a recipe title with the words 'fried' and 'butter' appearing one after the other may scare a few people off, but there's no reason to be alarmed. This pan-fried butter beans recipe is delicious, super-easy, and yes, good for you. You can substitute sherry vinegar for the white wine vinegar, if desired. You can substitute other fresh herbs for the rosemary, if desired.

Provided by Chef John

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil
1 (15 ounce) can butter beans - drained, rinsed, and patted dry
2 cloves garlic, peeled and bruised, or more to taste
2 sprigs fresh rosemary
1 pinch red pepper flakes, or more to taste
salt and ground black pepper to taste
1 tablespoon white wine vinegar

Steps:

  • Heat olive oil in a non-stick skillet over medium-low heat. Cook and stir beans into hot oil until slightly golden and crispy, about 10 minutes. Stir garlic, rosemary, red pepper flakes, salt, and black pepper into beans; continue cooking until crispy, about 5 minutes. Drizzle vinegar over beans and toss.

Nutrition Facts : Calories 167.4 calories, Carbohydrate 13.9 g, Fat 10.2 g, Fiber 3.5 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 373.1 mg, Sugar 0.9 g

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From therecipes.info


CRISPY BEAN + CHEESE BURRITOS - TASTES LOVELY
2020-04-23 Spread the refried beans in a thin layer on the tortilla. (As thin as you would spread peanut butter on a sandwich). Sprinkle on the cheese. Fold up the burrito like an envelope, and press to keep it thin. Add the ghee to the cast iron skillet. Start the burritos folded side DOWN. Cook for 8-10 minutes over low heat until very crispy.
From tasteslovely.com


PAN FRIED BURRITO RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


COPYCAT TACO TIME CRISP BEAN BURRITOS - CLEAN FINGERS LAYNIE
2019-05-11 Instructions. Preheat oven to 400 degrees. Spray half-sized baking sheet (13 x 18 x 1 inch) with cooking spray. Add refried beans, cheese, taco seasoning, enchilada sauce, seasoned salt, and black pepper to a mixing bowl and stir until ingredients are fully mixed.
From cleanfingerslaynie.com


CHEESY REFRIED BEAN BURRITOS RECIPE | MYRECIPES
Add refried beans, salt, and pepper, and cook 4 minutes or until thoroughly heated, stirring frequently. Step 3. Spoon about 1/2 cup bean mixture down one side of each tortilla. Top evenly with 1 cup cheese, green onions, and taco sauce. Roll up tortillas; arrange seam side down in a lightly greased 13- x 9- x 2-inch baking dish.
From myrecipes.com


CRISPY BEAN AND CHEESE BURRITOS - TASTES BETTER FROM SCRATCH
2018-03-26 Instructions. 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.
From tastesbetterfromscratch.com


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