Stand By Bean Burritos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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.

COLLARD-WRAPPED BEAN BURRITOS



Collard-Wrapped Bean Burritos image

Khaki collards be gone! These greens, packed with vitamin K, don't always have to be slow-cooked. Quick-steamed to a pleasing bright green, the leaves stand in perfectly for a flour tortilla. Steam a whole head and keep the leaves stacked between moist paper towels in your fridge until you're ready to fill them with your favorite leftovers for instant veggie wraps.

Provided by Food Network Kitchen

Time 25m

Yield 4 burritos

Number Of Ingredients 11

8 large collard green leaves (about 10 ounces)
Kosher salt
1/3 cup reduced-fat sour cream
1/4 cup packed cilantro leaves
1 tablespoon chopped pickled jalapeno
1 teaspoon pickled jalapeno brine
1 1/2 cups frozen brown rice, thawed
One 15-ounce can black beans, rinsed and drained
1 medium ripe tomato, chopped
1 medium avocado, sliced
1/4 cup shredded Mexican-blend cheese

Steps:

  • Remove the stems up to the leafy part of the collards. Lay each collard leaf, underside up, on a flat surface. Locate the thickest part of the stem and use a vegetable peeler to shave the top off for even thickness (this makes it easier to roll up the leaves).
  • Fill a large wide skillet or pan with just enough water to coat the bottom. Arrange a few leaves at a time, overlapping, in a circle on the bottom of the pan and sprinkle lightly with salt. Repeat with the remaining leaves.
  • Put the skillet over medium-high heat and as soon as steam appears, lower the heat to medium, cover and steam until the collards are green, tender and pliable, 5 to 6 minutes. Remove from the heat and use tongs to transfer the leaves to a baking sheet to cool completely.
  • Whisk together the sour cream, cilantro, 1 tablespoon water, pickled jalapeno and brine in a small bowl. Combine the rice, black beans, tomato and 1/4 teaspoon salt in a medium microwave-safe bowl, cover with plastic wrap and cut a slit in the middle to allow steam to escape. Microwave at 100 percent power until hot, stirring about halfway through, 4 to 5 minutes.
  • Assemble the burritos: On a work surface, lay out two large leaves side-by-side vertically, slightly overlapped, making a 10-inch wide "wrap". (It's ok if the wrap is not circular.) Form 1/4 of the rice and bean mixture into a log across the leaves about 3 inches from the bottom, leaving a 1-inch border on each side. Drizzle with 1/4 of the sauce, then top with 1/4 each of the avocado and cheese. Fold the sides of the wrap over the ends of the mixture, then roll up tightly from the bottom. Repeat with the remaining wraps and filling. Cut each in half on the bias and enjoy or refrigerate whole for a few hours before serving.

Nutrition Facts : Calories 250 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 280 milligrams, Carbohydrate 31 grams, Fiber 7 grams, Protein 9 grams, Sugar 4 grams

VEGETARIAN BEAN BURRITOS



Vegetarian Bean Burritos image

An alternative to using canned refried beans which usually contain lard. Add your favorite burrito fixings!

Provided by Megan

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 8

Number Of Ingredients 6

1 (15.5 ounce) can pinto beans, drained
2 tablespoons tomato sauce
2 tablespoons taco seasoning mix, or more to taste
8 flour tortillas
2 cups shredded lettuce
2 cups grated Colby Jack cheese

Steps:

  • Blend pinto beans, tomato sauce, and taco seasoning in a food processor until a paste forms.
  • Cook and stir pinto bean mixture in a skillet over medium heat until warmed, about 5 minutes.
  • Place tortillas on a plate and heat in microwave on high until warm, about 30 seconds. Spread warm pinto bean mixture, shredded lettuce, and Colby Jack cheese onto each warm tortilla. Roll the tortilla around the filling to form a burrito.

Nutrition Facts : Calories 481.3 calories, Carbohydrate 63.6 g, Cholesterol 32.7 mg, Fat 15.2 g, Fiber 13.2 g, Protein 23.5 g, SaturatedFat 8.7 g, Sodium 682.4 mg, Sugar 1.2 g

BEANS, RICE & CHEESE BURRITOS RECIPE BY TASTY



Beans, Rice & Cheese Burritos Recipe by Tasty image

Here's what you need: flour tortillas, refried bean, spanish rice, shredded mexican cheese blend

Provided by Claire Nolan

Categories     Dinner

Yield 6 burritos

Number Of Ingredients 4

6 flour tortillas
16 oz refried bean, 1 can
1 cup spanish rice, cooked
1 cup shredded mexican cheese blend

Steps:

  • Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice 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 318 calories, Carbohydrate 43 grams, Fat 10 grams, Fiber 3 grams, Protein 12 grams, Sugar 1 gram

BEAN BURRITOS



Bean Burritos image

Stock your freezer with these healthy single-serving dinners (or hearty lunches).

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 1h

Number Of Ingredients 14

3/4 cup rice (brown or white)
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
1/2 teaspoon ground cumin
Coarse salt and ground pepper
3 tablespoons tomato paste
3 cans (15 ounces each) pinto beans, drained and rinsed
1 bag frozen corn kernels (10 ounces)
6 scallions, thinly sliced
8 burrito-size flour tortillas, 10 inches each
2 cups (8 ounces) shredded Monterey Jack cheese
Salsa and sour cream, optional

Steps:

  • Cook rice according to package instructions; set aside.
  • Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
  • Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
  • Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
  • Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold sides, and hold them in. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
  • Serve immediately, with salsa and sour cream, if using, or wrap per freezing instructions.

Nutrition Facts : Fat 19 g, Fiber 7 g, Protein 19 g

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.

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.

CRISPY BEAN AND CHEESE BURRITOS



Crispy Bean and Cheese Burritos image

Crispy bean and cheese burritos are guaranteed to be family approved, and perfect for an easy weeknight meal. They include seasoned refried beans and fresh shredded cheese layered inside a tortilla and cooked until crispy. Serve warm, with homemade salsa and guacamole, for dipping.

Provided by beta3

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 6

Number Of Ingredients 8

1 (16 ounce) can refried beans
1 tablespoon salsa
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon ground cumin
6 (8 inch) flour tortillas
½ cup shredded Mexican cheese blend
1 ½ tablespoons vegetable oil, or as needed

Steps:

  • Combine refried beans, salsa, chili powder, garlic powder, and cumin in a mixing bowl; stir until smooth.
  • Spoon about 3 tablespoons of the bean mixture onto the center of a tortilla and smooth into a thin layer. Sprinkle with a large pinch of shredded cheese and roll tightly. Repeat with remaining bean mixture, tortillas, and cheese.
  • Heat oil in a large skillet over medium-high heat. Place a few burritos, seam-side down, into the skillet. Cook, turning every 30 seconds, until golden and crispy on all sides, 5 to 8 minutes. Remove to a plate and repeat with remaining burritos.

Nutrition Facts : Calories 304.8 calories, Carbohydrate 39.6 g, Cholesterol 16.7 mg, Fat 11.5 g, Fiber 5.7 g, Protein 11 g, SaturatedFat 4.3 g, Sodium 562.3 mg, Sugar 0.3 g

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

STAND-BY BEAN BURRITOS



Stand-By Bean Burritos image

Make and share this Stand-By Bean Burritos recipe from Food.com.

Provided by smellyvegetarian

Categories     Vegan

Time 12m

Yield 10 serving(s)

Number Of Ingredients 10

1 (1 1/4 ounce) packet fajita seasoning mix
3/4 cup water
1 onion, chopped
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 1/4 ounce) can corn, drained
10 tortillas (flour and corn are both good!) (optional)
mixed greens (optional)
reduced-fat cheese (optional)
salsa (optional)

Steps:

  • In a large skillet combine onions, water, and fajita seasoning. Heat med-high until boiling, cook and stir until onions are tender.
  • Add beans and corn. Cook and stir until heated through, about 3-4 minutes.
  • Serve with tortillas, lettuce, tomatoes, salsa, guacamole--whatever floats your boat!

Nutrition Facts : Calories 152, Fat 1, SaturatedFat 0.2, Sodium 8.8, Carbohydrate 30.3, Fiber 7.8, Sugar 2, Protein 8.1

LEAN, MEAN, BEAN BURRITOS



Lean, Mean, Bean Burritos image

Got a hungry gang? Serve these Mexican-style burritos filled with cheese and beans and served with thick salsa topping.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 5

12 sprigs cilantro, if you like
1 can (8 ounces) refried beans
6 flour tortillas (6 to 8 inches across)
3/4 cup shredded Monterey Jack cheese
Taco sauce or salsa, if you like

Steps:

  • If you use the cilantro, rinse it in cool water. Pat dry with the paper towels. Cut cilantro into tiny pieces, using the scissors. Save for later (you will need this in step 4).
  • Open the can of refried beans with the can opener. Put the beans in the saucepan. Cook over medium heat for about 5 minutes, stirring a few times with the wooden spoon, until beans are warm.
  • Spread about 3 tablespoons of the beans over each tortilla, using the table knife, until beans are almost to the edges of the tortillas.
  • Sprinkle the cheese evenly over each tortilla. Sprinkle chopped cilantro over cheese.
  • Fold 1 end of each tortilla up about 1 inch over filling. Fold the right and left sides over the folded end so the sides overlap. Fold the remaining end over.
  • Cut each burrito in half, using the sharp knife. Serve with the taco sauce or salsa, if you like.

Nutrition Facts : Calories 415, Carbohydrate 38 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Burrito, Sodium 1000 mg

More about "stand by bean burritos recipes"

FAVORITE BEEF BURRITOS (GROUND BEEF) - SPEND WITH PENNIES
2019-09-08 In a 12" skillet set over medium-high heat add ground beef and yellow onion. Cook the meat until it’s no longer pink and the onions are translucent. Drain any fat. Add in the taco seasoning and prepare according to the packet directions. When the meat is fully cooked stir in the cilantro and remove from the heat.
From spendwithpennies.com


REFRIED BEAN BURRITO RECIPE | GIRL HEART FOOD®
2020-09-30 Instructions. Heat olive oil in a 10-inch non-stick frying pan over medium heat. Add shallot, bell pepper, corn, chili powder, cumin and a pinch each of salt and black pepper. Cook, stirring every so often, 3 to 5 minutes or until tender crisp. Add garlic, stir, and cook 1 minute.
From girlheartfood.com


EASY BEAN BURRITOS | A MIND "FULL" MOM
2020-05-01 Warm the bean burritos. Microwave: Wrap each burrito in a damp paper towel and heat for one minute each. Oven: Wrap each burrito in foil and bake at 300 degrees for 10 minutes, or until warmed through. Stove-Top (For Crispy exterior): Heat a non-stick skillet over medium-high heat.
From amindfullmom.com


MAKE REFRIED BEAN AND BEEF BURRITO BOATS WITH STAND 'N' STUFF™ …
Print out the recipe at https://kumaskitchen.com/refried-bean-beef-burrito-boatsA great use for El Paso Stand 'N' Stuff™ shells, these Refried Bean & Beef Bu...
From youtube.com


BEEF BURRITO RECIPE WITH BEANS - FEAST AND FARM
2020-12-27 Add beans, and all remaining ingredients except cheese. Simmer 15 minutes until slightly thickened. Add 3 to 4 tablespoons to a 7 inch tortilla, add 2 tablespoons of cheddar cheese and roll up. This recipe makes 15 to 19 tortillas. Once cool enough, wrap each burrito in a paper towel. Place them in an airtight container.
From feastandfarm.com


BLACK BEAN BURRITO | RICARDO
Frijoles Refritos (Black Bean Purée) In a large non-stick skillet over medium heat, soften the garlic in the oil. Off the heat, add the beans. With a potato masher, crush the beans. Add the water and bring to a boil. Simmer for 5 minutes over medium heat until the beans form a thick paste. Season with salt and pepper. Keep warm.
From ricardocuisine.com


AUTHENTIC BEAN BURRITO RECIPE RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


BEST COPYCAT TACO BELL BEAN BURRITO RECIPE - THE TASTY TIP
2021-10-16 Place the burrito, seam side down, in a pan in the warm oven. Make and fold the remaining burritos and place them in the oven. 9. Heat the burritos in the oven to melt the cheese. When all the burritos are made, heat them in the oven for 10 minutes, or until you have melted cheese. 10. Serve with extra taco sauce.
From thetastytip.com


EASY BLACK BEAN BURRITOS - SOBEYS INC.
Directions. Heat oil in large skillet over medium heat. Add peppers, onion and taco seasoning; cook 5 min. until veggies soften. Stir in black beans, tomatoes and 1/4 cup (60 mL) water; cook about 10 min. until mixture is still moist but no excess liquid remains. Spread bean mixture onto tortillas, leaving 1-in. (2.5-cm) border.
From sobeys.com


39 BEAN BURRITO RECIPES | RECIPELAND
39 bean burrito recipes. Bean 33. Bean Salads 97. Beans and Grains 4802. Caribbean 18. Green beans 66. 5 collections. relevance by popularity popularity (reverse) by …
From recipeland.com


RESTAURANT STYLE BEAN & CHEESE BURRITO - AMANDA COOKS & STYLES
2018-11-05 Cover with about 2 inches of water. Bring water to a boil, then turn down to a simmer. Cover and cook beans for 2 hours, or until very tender. Strain cooked beans from the bean juice and reserve the juice for later. In a large skillet over medium-high heat, add …
From amandacooksandstyles.com


SMOTHERED BEEF BURRITOS RECIPE (EASY TO MAKE & FREEZE!) - AVERIE …
2021-04-21 To a large skillet, add 2 tablespoons olive oil, beef, onion, and cook over medium-high heat for about 7 minutes, or until beef is cooked through and onions are soft and translucent; stir and crumble intermittently to ensure even cooking. Add the taco seasoning and stir to combine; set skillet aside off the heat.
From averiecooks.com


OUR TOP 10 BEAN BURRITO RECIPES | TASTE OF HOME

From tasteofhome.com


EASY VEGGIE BEAN BURRITO RECIPE - A MEATLESS DINNER OR FREEZABLE …
2021-11-12 Warm tortillas in the microwave for 30 seconds to a minute and set aside. Lastly spoon the refried beans into a microwave safe bowl and heat up for 2-3 minutes in the microwave. Mix well and set aside. To assemble the burritos, use about 2 tablespoons of all of the ingredients.
From mylifecookbook.com


REAL MOM KITCHEN - SUPER BEAN BURRITOS - MEATLESS
2019-11-08 Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.
From realmomkitchen.com


TACO BELL BEAN BURRITOS (COPYCAT) RECIPE (W/ RED SAUCE) - DINNER, …
2020-08-26 Instructions. Wrap tortillas in damp paper towels and microwave for 20 seconds on 50% power. Top each tortilla with refried beans, Taco Bell red sauce, onions and cheese. Fold in the top and bottom and wrap tightly before serving.
From dinnerthendessert.com


THE BEST RICE & BEAN BURRITOS (FREEZER-FRIENDLY) - FROM MY BOWL
2018-04-30 Add a splash of Water or Oil to a pan and cook the Onion over medium heat, until translucent. Next, add the diced Bell Peppers and cook for an additional 3-5 minutes. Once the pan is “dry”, add in all of the dry Spices and toast in the pan for 1 minute. Finally, add the sliced Mushrooms to the pan with a splash of water, and let them cook ...
From frommybowl.com


BURRITO STAND RECIPES ALL YOU NEED IS FOOD
Steps: In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes, crumbling meat; drain. Stir in salsa and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Transfer to a large bowl; set aside., In a food processor, combine pinto beans and water.
From stevehacks.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


EASY BEAN BURRITOS RECIPE {FREEZER-FRIENDLY} | LIL' LUNA
2022-04-30 Use a fork to poke a few holes in the tortilla. Wrap in a paper towel, defrost if frozen, and then heat for 1-2 minutes or until hot. To heat in the oven: remove the foil and plastic wrap. Preheat the oven to 450°F. Place burritos on a baking sheet …
From lilluna.com


MAKE AHEAD BEAN AND CHEESE BURRITOS - BUDGET BYTES
2018-07-02 Allow the pot to come up to a boil, then turn the heat down to low. Allow the pot to simmer on low for 15 minutes. After 15 minutes, turn the heat off, and let the rice rest undisturbed for five more minutes. Finally, fluff the rice with a fork. While the rice is cooking, rinse and drain the black beans well.
From budgetbytes.com


EASY BEAN BURRITOS | THROUGH THE COOKING GLASS
2021-03-21 Heat about 1-2 Tbsp of vegetable oil in a skillet on medium high heat. Place a tortilla in pan and allow to cook (slightly brown) on one side. About 2 Minutes. Flip. While the other side is cooking, place about 2 spoonfuls of refried beans down the middle. Top with 1/4 cup cheese. (use more if desired) Fold each side in.
From throughthecookingglass.com


BEEF AND BEAN BURRITOS - AHEAD OF THYME
2021-04-30 Assemble the burritos. On each tortilla wrap, add 2-3 tablespoons beef, ¼ cup cooked rice, lettuce, corn, black beans, tomato, onion, cilantro and cheese in the centre. Drizzle on top with sour cream and lime juice, to taste. Wrap the burritos. Fold up the bottom to cover the filling, fold the edges and roll up tightly to seal.
From aheadofthyme.com


BBQ BEAN BURRITOS – EASY CHEESY VEGETARIAN
2017-09-09 To assemble the BBQ bean burritos. lay out a large flour tortilla, and spread 1/4 of the BBQ black beans down the centre. Add 1/4 of the spicy tomato rice, 1/4 of the grated cheese, some chopped coriander (cilantro), and some mashed avocado. Fold up the two ends, and roll tightly. Place seam-side down on a lined, lightly greased baking tray ...
From easycheesyvegetarian.com


SMOTHERED BEAN AND CHEESE BURRITOS - CHEF IN TRAINING
2018-02-06 Spray 2 9x13 baking dishes with vegetable spray. Place tortillas on flat working surface. Place a large portion of beans in the middle of the tortilla. Add about ⅓ cup cheese. Fold the ends of the tortilla in towards the middle and bring the bottom of the tortilla up and fold and roll at the same time to make a burrito.
From chef-in-training.com


SHREDDED BEEF BURRITOS - 5 MINUTE MEAL - PITCHFORK FOODIE
2018-11-28 Spray a baking dish with non stick spray and layer burritos in dish. Sprinkle with reserved cheese. Cover dish with aluminum foil. Bake at 350 degrees for 20-25 minutes. Another option for bakign is to spray burritos with baking spray. Roll each burrito in …
From pitchforkfoodie.com


BEST STEAK AND BEAN BURRITOS RECIPES | FOOD NETWORK CANADA
2017-01-26 A recipe for making the best Steak and Bean Burritos. ADVERTISEMENT. IN PARTNERSHIP WITH. grill. Steak and Bean Burritos. by Ree Drummond. January 26, 2017. 2.7 (6 ratings) Rate this recipe PREP TIME. 15 min. COOK TIME. 35 min. YIELDS. 6 servings. Ree’s steak and bean burritos are filled with two kinds of enchilada sauce, topped with cheese and …
From foodnetwork.ca


SMOTHERED BEEF AND BEAN BURRITOS - ARTZY FOODIE
2018-08-23 Preheat the oven to 350 degrees. Brown the ground beef with the onion and season to taste with salt and pepper. Spread 1/8 of the can of refried beans on each tortilla and top with 1/8 of the beef mixture. Roll in to burritos and place seam side down in a baking dish. Mix together the diced tomatoes with green chilis, 1 cup of the cheese, the ...
From artzyfoodie.com


QUICK + EASY BEAN BURRITO RECIPES - PILLSBURY.COM
Bean Burrito Recipes. Easy to make and even easier to eat, these tasty bean burrito recipes are great vegetarian options when you’re craving meat-free Mexican. Explore Pillsbury. Contact Pillsbury About Pillsbury Product Locator Coupons Policies ...
From pillsbury.com


CLASSIC BEAN AND CHEESE BURRITOS RECIPE - PILLSBURY.COM
2022-05-11 1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper or foil; set aside. 2. In medium bowl, mix beans, cheese and taco seasoning mix. 3. Scoop about 1/4 cup bean mixture onto each tortilla just below center. Fold bottom edge of each tortilla up and over filling. Fold sides in, overlapping to enclose filling.
From pillsbury.com


FREEZER-FRIENDLY BEAN BURRITOS (VEGETARIAN) - FIT FOODIE FINDS
2020-04-07 Place brown rice and water in a medium pot and bring to a boil over medium/high heat. Once boiling, reduce heat to low and cover. Let simmer for around 35 to 40 minutes or until water is fully absorbed. While the brown rice is cooking, prepare the rest of your burrito. Lay tortillas on a clean, flat surface.
From fitfoodiefinds.com


BEAN AND CHEESE BURRITOS - HOUSE OF YUMM
2021-09-17 How to make (step-by-step): Step 1: Prepare the beans, since canned refried beans come fairly thick, add in some broth to get the desired consistency. Then season, start with the recipe and add to taste as needed. Step 2: Fill the tortillas, start with the beans, add your filling to …
From houseofyumm.com


MY MOM’S FAMOUS FREEZER BEEF AND BEAN BURRITOS
2021-07-28 Instructions. In a large saucepan, brown the ground beef and onion with the salt and pepper until cooked through, breaking the meat into small pieces as it cooks. Drain excess grease. Add the remaining ingredients (except for the cheese and tortillas) and mix to combine.
From melskitchencafe.com


STAND-BY BEAN BURRITOS - MEXICAN RECIPES
The recipe Stand-By Bean Burritos could satisfy your Mexican craving in roughly 12 minutes. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 210 calories, 8g of protein, and 3g of fat each. If you have onion, corn, pinto beans, and a few other ingredients on hand, you can make it. It ...
From fooddiez.com


Related Search