Speedy Beef And Black Bean Burritos Recipes

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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


  • 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.


Black Bean Burritos image

My neighbor and I discovered these delicious low-fat burritos a few years ago. On nights my husband or I have a meeting, we can have a satisfying supper on the table in minutes. -Angela Studebaker, Goshen, Indiana

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 9

1 tablespoon canola oil
3 tablespoons chopped onion
3 tablespoons chopped green pepper
1 can (15 ounces) black beans, rinsed and drained
4 flour tortillas (8 inches), warmed
1 cup shredded Mexican cheese blend
1 medium tomato, chopped
1 cup shredded lettuce
Optional toppings: Salsa, sour cream, minced fresh cilantro and cubed avocado


  • In a nonstick skillet, heat oil over medium heat; saute onion and green pepper until tender. Stir in beans; heat through. , Spoon about 1/2 cup of vegetable mixture off center on each tortilla. Sprinkle with the cheese, tomato and lettuce. Fold sides and ends over filling and roll up. Serve with optional toppings as desired.

Nutrition Facts : Calories 395 calories, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 610mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges


Speedy Chicken & Black Bean Burritos image

Shake up your Mexican night with a restaurant-quality burrito filled with chicken, black beans and rice. Recipe courtesy of Reynolds.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 33m

Yield 6

Number Of Ingredients 15

1 Reynolds® Oven Bag, Large Size
1 tablespoon flour
2 teaspoons Mexican seasoning
1 to 1 1/2 lbs. chicken tenders, cut into 1-inch strips
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) diced tomatoes with lime juice and cilantro
1/2 cup parboiled long grain rice
1 1/4 cups chicken broth
6 (10-inch) burrito size flour tortillas, heated according to package directions
Shredded lettuce
Shredded cheddar cheese
Guacamole Dip
Sour cream
Lime wedges


  • Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour and Mexican seasoning to bag; squeeze bag to blend seasonings.
  • Add chicken, black beans, tomatoes, and rice to oven bag. Gently squeeze bag to blend ingredients. Arrange ingredients in even layer. Fold down bag opening two times to hold bag open.
  • Microwave chicken broth in microwave-safe bowl or measuring cup for about 2 minutes until it is very hot. Carefully pour broth over other ingredients in bag. Carefully unfold bag opening.
  • Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
  • Bake 30 to 35 minutes or until chicken reads 170°F on a meat thermometer and rice is done. Let stand 5 minutes. Carefully cut bag open.
  • Spoon chicken and rice mixture onto heated tortillas. Add toppers, if desired. Turn tortilla ends in and roll around filling to eat.

Nutrition Facts : ServingSize 1 Serving


Beef and Bean Burritos image

These hearty beef, bean, and cheese burritos are very filling, and they are great for lunch boxes, right out of the freezer.

Provided by counseljul50

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 10

Number Of Ingredients 8

1 pound lean ground beef
1 small onion, chopped
2 cloves garlic, minced, or to taste
1 (16 ounce) can refried beans
1 (1 ounce) package burrito seasoning
1 (4 ounce) can chopped green chiles, drained
10 flour tortillas
1 (16 ounce) package shredded mild Cheddar cheese


  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic. Drain and discard grease. Add refried beans and burrito seasoning packet. Add green chiles and heat over low heat, stirring occasionally, until heated through, about 5 minutes more.
  • Wrap tortillas in a damp paper towel and cook in a microwave oven until warmed through, about 10 seconds.
  • Spoon about 2 tablespoons beef mixture into a warm tortilla. Add a tablespoon or more of Cheddar cheese. Fold both sides in, then fold and roll over mixture to seal burrito. Repeat with remaining tortillas, filling, and cheese.
  • Wrap burritos in waxed paper or place in plastic bags and store in the freezer for use in lunch boxes.

Nutrition Facts : Calories 548 calories, Carbohydrate 47.8 g, Cholesterol 82.2 mg, Fat 26.5 g, Fiber 4.9 g, Protein 28.6 g, SaturatedFat 13.2 g, Sodium 1221 mg, Sugar 2.4 g


Beef and Bean Burritos image

And easy recipe for Beef and Bean Burritos.

Yield Serves 8

Number Of Ingredients 12

1 pound lean ground beef
1 onion, chopped
4 large garlic cloves, minced
3 tablespoons ground cumin
3 15-ounce cans black beans or pinto beans, rinsed, drained
1 14 1/2-ounce can beef broth
1 4-ounce can diced green chilies
4 green onions
Warm flour tortillas
Grated Monterey Jack cheese
Chopped fresh cilantro
Purchased salsa


  • Heat heavy large skillet over medium-high heat. Add beef and cook until brown, breaking up beef with fork, about 6 minutes. Add chopped onion and garlic and cook until onion is transparent, stirring frequently, about 5 minutes. Stir in cumin and cook 1 minute. Add beans, broth and chilies and cook until beans are creamy and thickened, crushing beans with back of spoon, about 15 minutes. Mix in green onions.
  • Transfer beans to baking dish. Serve with tortillas, cheese, cilantro and salsa, allowing diners to assemble their own burritos at the table.


Speedy Beef and Black Bean Burritos image

Quick, easy, delicious. Not my recipe but it's a winner.

Provided by Debbie Quimby

Categories     Tacos & Burritos

Time 20m

Number Of Ingredients 9

8 (7 in) flour tortillas
1 lb ground beef
1 c onion, chopped
1 tsp garlic, minced
1 can(s) (15 oz) black beans, rinsed and drained
1 c chunky salsa
2 tsp ground cumin
1/4 c fresh cilantro, chopped
2 c (8 oz) monterey jack cheese, shredded


  • 1. Preheat oven to 350 degrees. Wrap tortillas in foil; place on center rack in oven; heat for 15 minutes.
  • 2. Meanwhile, combine beef, onion and garlic in skillet; cook and stir over medium heat until done; drain fat.
  • 3. Stir beans, salsa, and cumin into beef mixture. Cover and simmer over medium heat for 10 minutes, stirring once.
  • 4. Stir cilantro into filling; spoon filling down center of warm tortillas. Top with cheese. Roll up and serve immediately with your favorite toppings (sour cream, guacamole, tomatoes, more cheese -- yum).


Quick Brownbag Burritos image

These are quick enough to whip up anytime and are even good cold, which makes them great for bagged lunches!

Provided by Lori Brodhurst

Categories     World Cuisine Recipes     Latin American     Mexican

Time 12m

Yield 8

Number Of Ingredients 6

1 (15 ounce) can black beans
1 cup salsa
1 tablespoon ground cumin
1 tablespoon chili powder
8 (10 inch) flour tortillas
1 cup shredded Monterey Jack cheese


  • Rinse beans in cold water, drain well.
  • Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.
  • Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.

Nutrition Facts : Calories 301.4 calories, Carbohydrate 43 g, Cholesterol 12.6 mg, Fat 4.7 g, Fiber 3.3 g, Protein 10.5 g, SaturatedFat 2.7 g, Sodium 625.4 mg, Sugar 1.1 g


Round 2 Recipe - Beef and Bean Burritos image

Provided by Sandra Lee

Time 18m

Yield 4 burritos

Number Of Ingredients 9

1 tablespoon canola oil
1 medium red onion, chopped, divided
2 cups reserved No Bean Beef Chili
1 (15-ounce) can black beans, rinsed and drained
4 large flour tortillas
Reserved 1/2 head cabbage, from Grilled Tex-Mex Pork Chops, shredded
1 tablespoon chopped fresh cilantro
Kosher salt and freshly ground black pepper
1 cup shredded Monterey Jack, divided


  • 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.


Quick Black Bean Burritos image

My husband and I took a batch of these burritos to friends of ours who moved into a new home. It's a quick and easy recipe everyone enjoys.-Emily Miller, Massillon, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 16 burritos.

Number Of Ingredients 7

1 pound ground beef
1/4 cup chopped onion
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
16 corn or flour tortillas (6 to 8 inches)
2 cups shredded cheddar or Monterey Jack cheese
Sour cream and sliced ripe olives, optional


  • In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans and salsa; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Warm the tortillas; spoon 1/4 cup of the beef mixture off-center on each. Sprinkle with cheese. Top with sour cream and olives if desired. Fold the sides and ends over filling and roll up. Serve immediately.

Nutrition Facts :

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