Tulum Style Hand Held Burritos Recipes

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TULUM-STYLE HAND HELD BURRITOS



Tulum-Style Hand Held Burritos image

A Mexican restaurant called Tulum near us fills its hungry college clientele with hearty, inexpensive and portable concoctions. My home-based version can be adapted to mood and handy ingredients. There's a wonderful variety of fully-cooked link sausages these days, from screamin' chorizo to spinach and feta to pedestrian old Cheddarwurst. Try bright fresh veggies or nuts for color and crunch, and play with cheese and dressing combinations.

Provided by HopeJohnJP

Categories     One Dish Meal

Time 20m

Yield 6-8 burritos, 6-8 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1 sweet onion, julienned
3 garlic cloves, chopped
fresh ground black pepper
1 cup baby spinach leaves, chopped
1/2 cup fresh cilantro, chopped
1 tablespoon adobo sauce
3 cups cooked brown rice
15 ounces black beans, rinsed and drained
1 lb fully-cooked chicken sausage, diced
1/2 large red bell pepper, diced
8 ounces sharp cheddar cheese, shredded
8 large flour tortillas, warmed
guacamole
sour cream
ripe olives, sliced

Steps:

  • Heat oil in a wide skillet. Saute onion and garlic until soft. Season to taste with pepper.
  • Add spinach and cilantro, remove from heat and cover until greens are wilted. Stir in adobo sauce, cooked rice, beans and sausage, until well mixed. Return to burner and heat gently until hot through. Remove from heat and stir in diced bell pepper.
  • Place a warmed tortilla on a plate. Spoon a half cup or more of hot rice mixture down the center. Top with shredded cheese, guacamole, sour cream and olives, to taste. Fold the bottom of the tortilla up, then fold one side over filling and roll closed, leaving the top open to see what you're eating! Repeat with remaining tortillas and filling.

Nutrition Facts : Calories 1021.5, Fat 40.8, SaturatedFat 15.3, Cholesterol 130.5, Sodium 1991.1, Carbohydrate 123.1, Fiber 11.6, Sugar 6, Protein 39.7

TULUM BURRITOS



TULUM BURRITOS image

Categories     Shellfish

Yield 4-6 2-4

Number Of Ingredients 9

1 Lb prawns
1 Tbl. oliveoil
Chopped garlic to taste
1/2 pound mushrooms sliced
1/4 pound tomatoes chopped
2 tbs fresh cilantro
Fresh lime juice to taste
salt aand pepper
Flour Tortillas

Steps:

  • Heat oil in a pan over medium heat, shortly sautee prawns, with a slotted spoon remove the prawns. In remaining oil sautee garlic, Mushrooms( about 3-5 min.) add tomatoes, prawns, lime juice and cilantro, salt and pepper. In the meantime warm up the flour Tortillas and serve along with a carrot salad and beans(black or pinto as you like).

TASTY BURRITOS



Tasty Burritos image

My cousin is of Mexican heritage, and I've watched her make this crunchy beef burrito recipe for years. The very first time I made them for my own family, they instantly became a favorite meal. They're even better warmed up the next day in the microwave. -Debi Lane, Chattanooga, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 pound ground beef
1 envelope taco seasoning
1 can (16 ounces) refried beans
6 flour tortillas (12 inches), warmed
1 cup shredded Colby-Monterey Jack cheese
4 teaspoons canola oil
Sour cream and salsa

Steps:

  • In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean. , In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes. , Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up., In same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa. Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds.

Nutrition Facts :

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