Vegetarian Tex Mex Bean Burritos Recipes

BLACK BEAN AND VEGETABLE BURRITOS

Steps:

• Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
• Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.
• Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.

VEGETARIAN BEAN BURRITOS

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.

VEGETARIAN TEX MEX BEAN BURRITOS

Steps:

• In a food processor, process beans and seasonings until smooth.
• Spread out the 8 tortillas; add an equal amount of the bean mixture in the center of each tortilla.
• On top of the bean mixture on each tortilla, add a sprinkle of mozzarella and cheddar cheese, some salsa, chopped pepper, and sour cream.
• Fold tortillas up into burritos (fold the bottom third of tortilla over the filling; fold over both sides of tortilla; roll up to enclose the filling).
• Place burritos in a nonstick frying pan or electric frying pan over medium heat.
• Flip burritos often until golden brown.
• OAMC; To Freeze - For a quick snack or dinner later on, after finishing frying, place single burritos (or family size portions if for a family meal) into plastic storage bags, then place individual bags into large freezer bag and freeze.
• To re-heat - When ready for a burrito, pop it out of the bag and heat in the microwave for 1-2 minutes on medium power. Or, for a crispier burrito, pan fry the burrito until warm the outside is crisp.

PHIL'S TEX-MEX BURRITOS

Steps:

• Preheat the oven to 350 degrees F and grease a 9 by 13-inch baking pan.
• In a large skillet, cook the beef until mostly browned. Stir in onions, chiles and garlic and cook until onions have softened. Add the tomatoes, oregano and cumin and cook until the tomatoes have thickened to form a sauce about 10 minutes.
• Heat the tortillas so that they are pliable--either over a gas flame or in a microwave oven.
• Divide meat among the tortillas, about 1/4 cup per tortilla, and sprinkle each with cheese. Roll up tortillas and place in baking dish and top with more grated cheese. Bake for 10 minutes. Garnish with a thick salsa, sour cream and chopped cilantro if desired.

VEGETARIAN BURRITOS

Steps:

• Preheat oven to 325 degrees F.
• In a large skillet, sauce bell peppers and onion until tender in olive oil over medium-high heat, set aside.
• In a small saucepan, heat refried beans, water and taco seasoning over medium-low heat.
• In a non-stick skillet, saute corn in butter, salt and pepper for 1 - 3 minutes or until done.
• Assemble burritos with all ingredients excluding tomato and lettuce.
• Wrap burritos in foil and place on baking sheet, bake for 30 minutes.
• Unwrap burritos and top with lettuce and tomato.

TEX-MEX BURRITO

Steps:

• In a small bowl, mix the tomatoes, half the spring onions and half the red chilli with some seasoning and set aside. Beat the eggs and milk with a fork with some seasoning.
• Heat the oil in a large non-stick pan and fry the remaining spring onion and chilli for 1 min, then pour in the egg mix. Gently scramble the eggs by dragging the egg mixture as it sets into the middle of the pan. Cook to your liking, then take off the heat and throw on the cheese. Stir through, then divide between the wraps. Tuck up the top and bottom of each wrap and roll up, then slice in half and serve with the homemade tomato salsa, soured cream and guacamole, if you like.