BEAN BURRITO CASSEROLE
I usually keep frozen burritos stocked in my freezer just for this recipe. It's so quick and easy, and tastes delicious. Can be served with tortilla chips and a salad. Or double the sauce, and serve over rice.
Provided by foodinmybelly
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the burritos in a row across the bottom of a 9x13 inch baking dish. In a medium bowl, stir together the cream of chicken soup, sour cream and chile peppers. Spread evenly over the top of the burritos. Sprinkle with shredded cheese.
- Bake for 25 to 30 minutes in the preheated oven, until cheese is slightly browned and burritos are heated through. Serve with tomato, avocado, olives and salsa.
Nutrition Facts : Calories 541.2 calories, Carbohydrate 57.3 g, Cholesterol 47.2 mg, Fat 28.3 g, Fiber 7.4 g, Protein 16.9 g, SaturatedFat 12.7 g, Sodium 1587 mg, Sugar 6.4 g
BEEF AND BEAN BURRITO FILLING
I use this as a burrito filling and also for taco salads. Add some lettuce, tomatoes, cheese and sour cream...whatever you like...yum!
Provided by Mudpupsall
Categories Beans
Yield 12 Large burritos
Number Of Ingredients 9
Steps:
- Saute the onion in the oil until tender.
- Add the beef and garlic and cook until meat is no longer pink.
- Add the chili powder, cumin and other seasonings.
- Stir in tomato sauce and simmer for five minutes.
- Add refried beans and cook and stir until well blended.
SMOTHERED BEEF AND BEAN BURRITO CASSEROLE
This is a great way to use up left over Recipe #20574. You can layer in leftover Spanish rice as well. Make this casserole lasagna style.
Provided by Karen From Colorado
Categories Beans
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Brown the ground beef with the salt and pepper to taste (if using shredded meat that has already been cooked, skip this step.
- Mix the meat, beans and green chilies together.
- Cut the tortillas in half; lay them in a 9 x 13 rectangular pan, placing the cut edges square to the side of the pan, over lapping as needed.
- Spread 1/3 of the meat and bean mixture on top of tortillas.
- Pour 1/2 cup of the sauce over the meat.
- Sprinkle on 1/2 cup of the cheese.
- Repeat layer once more.
- Add one more layer by adding tortillas and meat mixture.
- Top with another layer of tortillas; pour last cup of sauce over the tortilla covered casserole.
- Sprinkle with remaining cheese.
- Bake in 350 degree oven until hot and the cheese is melted.
- Top with lettuce and tomatoes.
- Serve with sour cream.
CHICKEN AND BEAN BURRITO VERDE
Steps:
- Heat 2 teaspoons of the oil in a medium skillet. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes. Transfer the bean mixture to the small bowl of a food processor and process until smooth.
- Put the lettuce, cilantro, the remaining 2 teaspoons of oil, lime juice, a pinch of salt and a few turns of pepper in a medium bowl and toss to coat.
- Wrap the tortillas in paper towel and heat in the microwave for 30 seconds.
- To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla. Sprinkle with about 2 teaspoons of jalapeno. Top with 1/2 cup of shredded chicken, then 1/2 cup of the lettuce mixture and 2 slices of avocado. Wrap into a burrito. Repeat with the remaining tortillas.
- Serve with the salsa and yogurt alongside.
- Excellent source of: Fiber, Niacin, Protein, Thiamin, Vitamin A, Vitamin C, Vitamin K
- Good source of: Folate, Iron, Magnesium, Phosphorus, Potassium, Riboflavin, Selenium, Vitamin B6, Zinc
STRETCH A BUCK TURKEY AND BEAN BURRITO BURGERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 36m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties from the meat and bean mixture then heat 1 tablespoon oil, a turn of the pan, in a large skillet over medium-high heat. Cook patties 7 to 8 minutes on each side.
- While burgers cook, combine avocado with garlic, lime zest and juice, jalapeno and red onion. Mash to roughly combine, then stir in the sour cream.
- Place burgers on buns with lettuce and tomato and top with sour cream guacamole.
BEAN BURRITO CASSEROLE
Make and share this Bean Burrito Casserole recipe from Food.com.
Provided by Bev I Am
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Make the filling: In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon.
- Add the tomato sauce, the cumin, the chilies, and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the coriander.
- Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open.
- Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F.
- oven for 10 minutes.
- Serve the burritos with the guacamole and the salsa.
- Makes 12 burritos, serving 6.
Nutrition Facts : Calories 574.7, Fat 21, SaturatedFat 7.7, Cholesterol 25.1, Sodium 750.9, Carbohydrate 71.8, Fiber 16.1, Sugar 3.8, Protein 26.3
RICK'S BIG BAD BEAN BURRITO
This is a full meal in wrap.
Provided by Rick O'Leary
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Stir refried beans in a saucepan over medium-low heat until hot, 2 to 4 minutes.
- Warm tortilla in a skillet over low heat until softened, 1 to 2 minutes. Transfer tortilla to a plate.
- Layer lettuce onto tortilla. Spread warmed refried beans, avocado slices, and pico de gallo on top of lettuce. Roll tortilla around the fillings into a burrito shape.
Nutrition Facts : Calories 526.2 calories, Carbohydrate 97.1 g, Fat 17.4 g, Fiber 20.5 g, Protein 19.1 g, SaturatedFat 2.4 g, Sodium 1529.3 mg, Sugar 4.9 g
QUICK SWEET POTATO, MUSHROOM, AND BLACK BEAN BURRITO
This hearty burrito comes together in just 22 minutes but is still full of flavor. The spicy green rice and robust vegetables provide a delicious, substantial vegetarian meal you can take on the go.
Provided by Katherine Sacks
Categories Vegetarian Burrito Sweet Potato/Yam Mushroom Bean Lunch 22-Minute Meals
Yield Serves 4
Number Of Ingredients 17
Steps:
- Cook rice according to package directions. Fluff with a fork and stir in 1/3 cup salsa and 2 Tbsp. cilantro.
- Meanwhile, heat 1 Tbsp. oil over medium-high in a large nonstick skillet. Add sweet potato and cook, stirring occasionally, until softened, 3 minutes. Stir in 1/2 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. cayenne, then transfer to a large bowl.
- Heat remaining 1 Tbsp. oil in another large skillet, add mushrooms, and cook, stirring, until mushrooms begin to brown and release moisture, about 3 minutes. Add onion and remaining 1/2 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. cayenne; cook, stirring, until mushrooms and onions are tender and cooked through, about 3 minutes. Stir in beans and spinach; cook until warm, about 1 minute more. Transfer mushroom mixture to bowl with sweet potatoes, squeeze half of the lime over, and stir to combine.
- Place tortillas on a plate and cover with a damp towel. Microwave until warm, about 1 minute. Mix sour cream and remaining 1/3 cup salsa verde and 2 Tbsp. cilantro in a small bowl.
- Place warm tortillas on a work surface. Place 3 tbsp. cheese in the center of each tortilla, then top with 1 cup potato mixture and 1/4 cup rice. Divide avocado among tortillas and top each with 2 tbsp. sour cream sauce. Fold 2 sides of tortilla over filling, then roll up tortilla to enclose filling. Place burrito seam side down onto a plate and cut in half, if desired. Repeat with remaining tortillas. Cut remaining lime half into wedges and serve alongside.
SWEET POTATO AND BLACK BEAN BURRITO
Sweet potatoes add an unexpected creaminess to the filling in these burritos. Serve the burritos on a bed of rice, if you like, with plenty of salsa. Enjoy!
Provided by Sharon123
Categories Southwestern U.S.
Time 1h5m
Yield 8-12 portions
Number Of Ingredients 14
Steps:
- Preheat the oven to 350*.
- Place the sweet potatoes in a medium saucepan with the salt and water to cover.
- Cover and bring to a boil, then simmer until tender, about 10 minutes.
- Drain and set aside.
- While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile.
- Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes.
- Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently.
- Remove from the heat and set aside.
- In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth (or mash the ingredients in a large bowl by hand).
- Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.
- Lightly oil a large baking dish.
- Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish.
- Cover tightly with foil and bake for about 30 minutes, until piping hot.
- Serve topped with salsa.
BROWN RICE AND BEAN BURRITO
Burritos are a great way to introduce vegetables and salads to your kids. It's like eating a hidden salad.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 8
Steps:
- If the cooked rice is cold, reheat it in the microwave. When hot, mix in the Cheddar until the cheese melts. Set aside to cool to room temperature.
- Mash the avocado and lime juice together in a small bowl with a fork until it becomes a spreadable consistency.
- Lay the tortilla out on a cutting board. Spread the mashed avocado on the tortilla, leaving a 1-inch outer border without any avocado. In the bottom third of the tortilla, lay out in a log shape the rice, beans, carrots and salsa. Roll over once tightly, then tuck in the sides and continue rolling. The avocado should help the burrito stay together. Cut in half. Wrap in a paper towel, followed by a layer of aluminum foil. Serve at room temperature.
Nutrition Facts : Calories 300 calorie, Fat 12 grams, SaturatedFat 3.5 grams, Cholesterol 5 milligrams, Sodium 500 milligrams, Carbohydrate 43 grams, Fiber 8 grams, Protein 9 grams, Sugar 2 grams
BEAN BURRITO CASSEROLE
Categories Bean Cheese Tomato Bake Vegetarian Kid-Friendly Quick & Easy Winter Healthy Cilantro Tortillas Monterey Jack Gourmet Small Plates
Yield Makes 12 burritos, serving 6
Number Of Ingredients 12
Steps:
- Make the filling:
- In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon. Add the tomato sauce, the cumin, the chilies, and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the coriander.
- Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open. Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F. oven for 10 minutes. Serve the burritos with the guacamole and the salsa.
TOMATO SPINACH AND BEAN BURRITO
Tomato, chopped spinach & kidney bean mixture wrapped in a 10 inch tortilla.
Provided by Lisa D.
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet on medium-high heat. Saute onion and garlic for 5 minutes. Stir in chili powder and cumin, and cook 1 minute. Stir in water, tomato, kidney beans and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in spinach and cook 5 minutes more. Spoon 1/4 of the bean mixture into the middle of a warm tortilla. Wrap and garnish with avocado, sour cream and salsa.
Nutrition Facts : Calories 684.5 calories, Carbohydrate 92.1 g, Cholesterol 6.3 mg, Fat 29.2 g, Fiber 19.6 g, Protein 20.6 g, SaturatedFat 6.3 g, Sodium 1706.6 mg, Sugar 5.5 g
MISSION-STYLE WILD RICE AND BEAN BURRITO
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the rice: Bring the water to a boil over high heat in a medium saucepan with a tight fitting lid. Stir in the wild rice and 1 teaspoon of the salt. Adjust the heat so the rice simmers gently, cover, and cook until tender but not mushy, 30 to 35 minutes. Remove rice from heat and let stand, covered 10 minutes. Drain remaining liquid and fluff with a fork.
- Meanwhile, mix all the salsa ingredients in a bowl. Set aside, while making the beans so the flavors come together and the sauce gets juicy.
- Heat the olive oil in a medium skillet, over medium heat. Add the onion, garlic, and season with the remaining 1/2 teaspoon salt. Cook until the onion is translucent, about 5 minutes. Add the beans and mash them until the mixture is almost smooth but still dotted with bits of bean, adding water as needed to loosen the mash up a bit. Set aside.
- When ready to serve the burritos, wrap all the tortillas in a slightly damp towel and microwave until piping hot and pliable, 1 to 2 minutes. (Alternatively, heat a large skillet over high heat until very hot. Cook a tortilla, turning once, until slightly charred and puffy, about 15 seconds per side. Wrap in foil and repeat with the remaining tortillas.) Keep covered while assembling each burrito.
- To form the burritos, spoon about a quarter of both the rice and beans and 3/4 cup of the salsa in the center of a tortilla. Top with some of the watercress, if using. Fold the closest edge of the tortilla over the filling, fold in the sides, and then roll the tortilla away from you to form a package. Repeat with the remaining tortillas and filling.
- Serve burritos with extra salsa, a dollop of sour cream, and lime, if desired.
ADZUKI BEAN TACO/BURRITO FILLING
These small red beans have a texture and flavor that approximates ground beef, in my opinion, but you could also use black beans or pinto beans in this recipe. Cooking time includes soaking the beans overnight.
Provided by Prose
Categories Beans
Time 10h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Soak beans overnight in 4 cups water.
- Drain and rinse.
- In a large pot, sautee onions and garlic in oil.
- Add beans and 2-4 cups of water (enough to cover). Bring to a simmer.
- Add bouillon and bay leaf. Cook 1 hour, adding more water if necessary.
- Add taco seasoning and crushed red pepper. Cook an additional 30 minutes or until water is reduced.
- Remove bay leaf. Mash or blend about half the beans (I use an immersion blender) until the texture is similar to taco meat. Taste and stir in more seasonings if desired.
BEEF 'N BEAN BURRITO STACK (CROCK POT, SLOW COOKER)
Make and share this Beef 'n Bean Burrito Stack (Crock Pot, Slow Cooker) recipe from Food.com.
Provided by NELady
Categories Beans
Time 8h15m
Yield 1 stack, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- First, make foil "handles." Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker.The foil strip will make it much easier to remove the burrito stack when done.
- Lightly grease crockpot. In saucepan, combine the first six ingredients; simmer for 20 minutes over low heat. In a large skillet over medium heat, brown ground beef with onion, bell pepper, and minced jalapeno or mild peppers. Drain off fat. Stir about 1/3 of sauce mix into the browned beef mixture.
- Spoon a small amount of sauce into bottom of the slow cooker.
- Spread a small amount of refried beans over one of the flour tortillas. Place the tortilla on top of sauce in Crock Pot, tearing to fit if necessary. Spoon meat mixture over tortilla and then top with a small amount of the shredded cheese. Continue layering until tortillas are used or within an inch of top of crockpot. Cover and cook on LOW 6 to 8 hours or on HIGH for 3-4 hours. Lift burritos out by the foil handles and place on serving plate. Cut in wedges; garnish with chopped tomato, shredded lettuce, sour cream, sliced ripe olives, or your own favorite combination. Serves 4 to 6.
MAKE AHEAD BEAN BURRITO OR TACO FILLING (OAMC)
Delicious to have on hand, this bean filling can be used for so much more than tacos or burritos: As a casserole filling, part of a mexican layer dip, lettuce wraps (add some shredded jicama!) etc. You could also modify the flavor profile by adding some fried plantains. If you like, you can wrap up the burritos ahead of time, flash freeze on non-stick trays, and store in freezer bags. I just prefer to thaw the filling and wrap as needed. Don't skip the cinnamon - it really makes the dish!
Provided by Lizzymommy
Categories Lunch/Snacks
Time 1h
Yield 32 1/2 cup servings
Number Of Ingredients 25
Steps:
- Combine rice, water and seasonings in a saucepan, and bring to a boil.
- Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender. All the water might not be evaporated. Don't worry about this.
- Remove from heat, and cool.
- Place black beans and pinto beans into a colander or strainer, and rinse.
- Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
- Mix in rice and cheese.
- Fill quart-sized freezer bags with 3 cups of this mixture. That works best for our family of 5. Freeze.
- Defrost and heat through before filling tacos or burritos. 1/2 cup serving per taco-sized tortilla works very well. Serve with sour cream and/or salsa, and fresh cilantro.
Nutrition Facts : Calories 164.8, Fat 3.1, SaturatedFat 1.6, Cholesterol 6.8, Sodium 213.4, Carbohydrate 26.9, Fiber 7.1, Sugar 1.5, Protein 9
PORK AND BEAN BURRITO
This is a delicious burrito that is baked in your oven. The beans and salsa make it extra good!
Provided by Teresa Sykes
Categories World Cuisine Recipes Latin American Mexican
Time 2h5m
Yield 8
Number Of Ingredients 11
Steps:
- Mix diced tomatoes with green chile peppers, 1 chopped onion, salsa seasoning mix, salt, and pepper together in a bowl; refrigerate until the salsa flavors blend, at least 1 hour.
- Bring a pot of water to a boil. Cook pork steaks in the boiling water until cooked through, 10 to 15 minutes. Remove pork steaks from water and cut into pieces.
- Heat butter in a skillet over medium heat; cook and stir pork and remaining 1 chopped onion in the hot butter until onion is tender, about 30 minutes. Mix refried beans, burrito seasoning, and 1/2 of the salsa into the pork mixture.
- Preheat oven to 350 degrees F (175 degrees C).
- Spoon pork mixture down the center of each tortilla and roll tortilla around the filling. Place burritos in a baking dish. Top burritos with chili and Cheddar cheese.
- Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Serve burritos with remaining salsa.
Nutrition Facts : Calories 641.4 calories, Carbohydrate 65.8 g, Cholesterol 84 mg, Fat 31.9 g, Fiber 8.7 g, Protein 24.2 g, SaturatedFat 16.6 g, Sodium 1938.2 mg, Sugar 3.6 g
BLACK BEAN AND CORN BURRITO FILLING
Make and share this Black Bean and Corn Burrito Filling recipe from Food.com.
Provided by Good Vibe Goddess
Categories Black Beans
Time 10m
Yield 1/4 cup, 16 serving(s)
Number Of Ingredients 7
Steps:
- Saute onion in oil until soft. Add chilies and corn. Stir for 1-2 minutes.
- Add taco seasoning and black beans. Add a salsa and heat through.
- I like to mash slightly before serving.
- Serve with taco shells, burrito wraps or with tortilla chips as a dip.
BEAN AND HONEY BURRITO CASSEROLE
I have been trying for years to duplicate my favorite burrito from my favorite south Florida Mexican restaurant. I started making it in casserole form and was pretty happy with this one, a combination of beans with a sweet and creamy sauce. I have many variations of this, but this is the basic idea behind it. Serve with a side of chopped lettuce and tomatoes.
Provided by Red
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 16
Steps:
- Prepare yellow rice as directed on package; reserve 1 1/2 cups. Refrigerate any remaining rice for another use.
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking dish with cooking spray.
- Line bottom of baking dish with 4 tortillas. To make the honey sauce, whisk together the mustard, sour cream, and 1/3 cup honey in a small bowl. Combine the red pepper, green pepper, garbanzo beans, black beans, and corn in a large bowl. Scoop out 1/2 cup of the bean mixture and reserve for topping.
- Stir the chicken, 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, cumin, yellow rice, and honey sauce into the bean mixture. Mix well. Pour mixture into the baking dish. Top with 4 tortillas; sprinkle with the remaining 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, and the reserved 1/2 cup bean mixture.
- Bake in preheated oven until hot and bubbly, 30 to 45 minutes. Cover with aluminum foil if top browns excessively. Remove from oven, drizzle with the remaining 2 tablespoons of honey.
Nutrition Facts : Calories 445.6 calories, Carbohydrate 63.2 g, Cholesterol 44.1 mg, Fat 12.5 g, Fiber 4.9 g, Protein 21.4 g, SaturatedFat 4.8 g, Sodium 601.8 mg, Sugar 15.2 g
BROWN RICE BEAN BURRITO BOWL
Organic brown rice is topped with black beans, salsa, shredded cheese, and avocado slices for a quick and hearty lunch.
Provided by truRoots(R)
Categories Trusted Brands: Recipes and Tips truRoots®
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Spoon rice, beans and salsa into bowl. Sprinkle with cheese. Top with avocado slices. Garnish with lime, cilantro and hot sauce, if desired.
Nutrition Facts : Calories 909.2 calories, Carbohydrate 161.9 g, Cholesterol 36.2 mg, Fat 18.2 g, Fiber 20.6 g, Protein 33.5 g, SaturatedFat 7.4 g, Sodium 1697.5 mg, Sugar 4.2 g
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