Sweet Pepper Burritos For 2 Recipes

SWEET PEPPER BURRITOS

Steps:

• In a large nonstick skillet, saute onion in oil for 2 minutes. Add peppers; saute for 5 minutes or until crisp-tender. Sprinkle with cumin; saute 1 minute longer. Stir in the rice, cheeses, salt and pepper., Spoon about 2/3 cup of filling off center on each tortilla; fold sides and ends over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. , Cover and bake at 425° for 10-15 minutes or until heated through. Let stand for 5 minutes. Serve with salsa if desired.

SWEET PEPPER BURRITOS FOR 2

Steps:

• In a nonstick skillet, saute onion in oil for 2 minutes. Add the peppers; saute for 5 minutes or until crisp-tender. Sprinkle with cumin; saute 1 minute longer. Stir in the rice, cheeses, salt and pepper. Spoon off-center onto each tortilla; fold sides and ends over filling and roll up. , Place seam side down in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 425° for 10-15 minutes or until heated through. Let stand for 5 minutes. Serve with salsa if desired.

ONE RECIPE, TWO MEALS: CHICKEN BURRITOS

Steps:

• Preheat the broiler. In a large skillet, add the shredded chicken, black beans, salsa and 1/2 cup water. Heat through, salting as desired. At this point, you're ready to build the kid-friendly burritos. Using tongs, transfer about 1/2 cup of the chicken mix into the center of a tortilla. Top with a small handful of shredded Cheddar, tuck in the sides and roll up to form a burrito. Repeat with another tortilla, 1/2 cup chicken mix, and Cheddar.
• Now, if you want the burritos warm and toasty, just top with more Cheddar and slide them under the broiler for a minute or two, melting the cheese. Top with salsa and serve! Now, for you, let's amp up our burrito filling a bit-cool? So, you'll just add the cilantro, red onion, cumin, scallions, chopped jalapeno and a good squeeze of lime juice. You could even add a little more salsa if you want! You should want. Toss it all together and heat it through, adding more salt and pepper to taste.
• Place a mound of the filling in the center of 2 more tortillas, and top with shredded Cheddar. Fold in the sides and roll up to form burritos. Top with more Cheddar and broil for a minute or two, for extra awesomeness. This will be a good decision for your life.
• Cut the remaining lime half into wedges. Slice the burritos in half and garnish with the remaining sliced jalapeno, lime wedges, cilantro leaves, avocado, tomato and a dollop of sour cream! You'll never know what hit ya.

ADDICTIVE SWEET POTATO BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
• Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
• Bake in the preheated oven until warmed through, about 12 minutes.

BEST-EVER BURRITOS FOR TWO

Steps:

• Cook ground crumbles, vegetables, broth and chili powder in large nonstick skillet on medium heat 8 to 10 min. or until crumbles are heated through and vegetables are crisp-tender, stirring frequently. Remove from heat.
• Stir in cheese and cilantro; spoon down centers of tortillas. Fold in opposite sides of each tortilla, then roll up, burrito style.

RIO GRANDE BEEF BURRITOS WITH ROASTED PEPPERS

Steps:

• Preheat oven to 450°F. Grease 9-inch square baking pan. Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice. Let stand while preparing peppers.
• Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add onion and cook until beginning to brown, stirring frequently, about 6 minutes. Add chiles and peppers and stir until heated through. Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute. Add oregano. Season with salt and pepper.
• Heat 1 tablespoon oil in heavy large skillet over high heat. Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare. Transfer to work surface. Halve across width, then cut against grain into thin slices.
• Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side. Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 of meat. Roll up tortilla, enclosing filling. Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat. Spoon remaining pepper mixture over tortillas. Sprinkle with 1/2 cup cheese. Do ahead Can be assembled 2 hours ahead. Cover with foil and refrigerate.
• Bake uncovered (cover if burritos were refrigerated) until cheese melts, 5 to 10 minutes.

SWEET PEPPER BURRITOS

Steps:

• In a nonstick skillet, saute onion in oil for 2 minutes. Add the peppers; saute for 5 minutes or until crisp-tender. Sprinkle with cumin; saute 1 minute longer. Stir in the rice, cheeses, salt and pepper. Spoon off-center onto each tortilla; fold sides and ends over filling and roll up.
• Place seam side down in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 425 degrees F for 10-15 minutes or until heated through. Let stand for 5 minutes. Serve with salsa if desired.