STEAK AND BEAN BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Prepare a grill for medium-high heat. Preheat the oven to 350 degrees F.
- Season the steak with salt and pepper. Grill the steak about 3 minutes each side. Allow to rest for 5 minutes, then slice.
- Heat the oil in a skillet set over medium heat. Add the bell peppers, onions and some salt and pepper, then the cumin, oregano, chili powder and garlic powder. Stir together and saute until the onion and peppers soften, about 5 minutes.
- Spread a small amount of beans on each tortilla. Add slices of grilled steak and some onions and peppers, then sprinkle over some cheese. Fold over the ends of each tortilla and roll up. Lay the rolled tortillas in a pan. Pour over the red and green enchilada sauces and sprinkle over a little extra cheese.
- Bake until the cheese is melted and the dish is bubbly, about 20 minutes. Serve immediately with a dollop of sour cream, some pico de gallo and some cilantro leaves to garnish.
ROUND 2 RECIPE - BEEF AND BEAN BURRITOS
Provided by Sandra Lee
Time 18m
Yield 4 burritos
Number Of Ingredients 9
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.
GRILLED VEGGIE BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 burritos
Number Of Ingredients 20
Steps:
- Prepare a grill for medium heat.
- Split the yellow squash and zucchini lengthwise down the middle. Brush them and the corn with olive oil, sprinkle with salt and pepper and grill until the veggies are somewhat soft and have nice grill marks. Allow to cool slightly, then cut the squash and zucchini into large dice. Scrape the corn from the cob.
- Warm the tortillas in a microwave. Heat the black beans in a pot and mash with a fork.
- To build the burritos, heap some Garlic Cilantro Lime Rice, mashed beans and diced veggies in the middle of each tortilla. Top with grated cheese, chopped tomatoes, chopped onions and sour cream. Tuck in the ends and roll into a burrito shape.
- Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
- Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.
- 2012 Ree Drummond, All Rights Reserved
GRILLED BEAN AND RICE BURRITOS
From a Reynolds Foil cookbook. USES: 4 sheets (12x18-inches each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil
Provided by looneytunesfan
Categories White Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- PREHEAT grill to medium-high or preheat oven to 450°F Combine beans, rice, cheese, salsa, onion and cilantro; set aside. Microwave tortillas 15 to 20 seconds until soft.
- CENTER one tortilla on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Spoon one-fourth of bean mixture in center of each tortilla. Wrap filling in each tortilla burrito-style. Center burrito on foil sheet seam-side down.
- BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- GRILL 12 to 16 minutes in covered grill, turning once half way through grilling OR.
- BAKE 18 to 20 minutes on a cookie sheet in oven.
Nutrition Facts : Calories 460, Fat 16.5, SaturatedFat 9.1, Cholesterol 48.6, Sodium 1283.8, Carbohydrate 57.6, Fiber 8.8, Sugar 4, Protein 21.1
BEAN AND CHEESE BURRITOS
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
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.
BEAN BURRITOS
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
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.
GRILLED BURRITOS
These burritos have a great flavor and are very filling. This recipe makes a lot, but it reheats well. You can add or take away any number of ingredients to make these fit your family's tastes.
Provided by Krich
Categories Mexican
Time 30m
Yield 10 large burritos
Number Of Ingredients 13
Steps:
- Brown ground beef and drain.
- While browning ground beef, cook instant rice according to box directions.
- Warm refried beans in small saucepan.
- In a frying pan mix ground beef, enough water to just cover bottom of pan and taco seasoning mix.
- Stir well.
- Cook covered for 5 to 10 minutes until meat and sauce are combined.
- Add cooked rice and kidney beans to meat mixture.
- Cook until warmed throughout.
- Warm tortilla shells in microwave for 10-12 seconds.
- Cover center of shell with refried beans.
- Add meat mixture, then cheese, sour cream, taco sauce and whatever other ingredients you prefer.
- Fold over one side of tortilla, then fold in both ends.
- Finally fold over the other side of tortilla.
- Carefully place tortilla folded side down on a warm/hot frying pan or griddle.
- Let brown then turn over and brown other side.
Nutrition Facts : Calories 246.9, Fat 6.3, SaturatedFat 2.3, Cholesterol 33.3, Sodium 247.3, Carbohydrate 30.2, Fiber 6, Sugar 0.5, Protein 16.8
SLAMMIN' BEANWICHES
My mom found this recipe somewhere back in 1967 and it was my favorite lunch.
Provided by Dawn Starr
Categories Everyday Cooking
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
- Place the bread onto a baking sheet. Spread the baked beans with pork onto each slice of bread, then cut the luncheon meat into 8 slices, and place a slice on each piece of bread. Cover with a slice of cheese, then add a dollop of ketchup and mustard to each. Broil in preheated oven until the edges of the bread have toasted and the cheese is melted and golden.
Nutrition Facts : Calories 372 calories, Carbohydrate 27.3 g, Cholesterol 59.8 mg, Fat 22.1 g, Fiber 3 g, Protein 16.9 g, SaturatedFat 10.2 g, Sodium 1473.5 mg, Sugar 7.1 g
SHANNON'S SLAMMIN' GRILLED BEAN BURRITO
I have been wanting to make a grilled stuft burrito, but decided to make a grilled bean burrito instead. Try it, you won't be disappointed :)
Provided by Shannon Holmes
Categories Lunch/Snacks
Time 7m
Yield 1 grilled burrito, 1 serving(s)
Number Of Ingredients 7
Steps:
- Warm both sides of the flour tortilla on a griddle preheated to 375 degrees F.
- When soft, spread the beans down the middle of the tortilla.
- Top with the cheese, then tomatoes, then spinach.
- Roll up like a burrito or fold in half and spray the area you will be grilling the burrito on with nonstick cooking spray.
- Cook on that side then cook on opposite side until browned and crispy.
- Cook on fold until browned and crispy.
- Enjoy it!
- Serve with Taco Bell Mild Taco sauce and fat free sour cream.
- Yummy.
Nutrition Facts : Calories 73, Fat 0.7, SaturatedFat 0.4, Cholesterol 5.2, Sodium 352.9, Carbohydrate 10.3, Fiber 0.9, Sugar 6, Protein 7
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