CHIPOTLE-BLACK BEAN BURRITOS
Serve with: Shredded lettuce and radishes tossed with lemon vinaigrette, and Spanish rice. Dessert: Lime sherbet.
Categories Bean Vegetarian Avocado Corn Cilantro Tortillas Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in medium saucepan over medium heat. Add onion and chili powder; sauté until onion softens, about 4 minutes. Stir in beans, corn, and 1/3 cup salsa. Reduce heat to medium-low, cover, and cook 10 minutes to blend flavors, stirring often. Season filling to taste with salt and pepper.
- Stir together remaining 3/4 cup salsa, diced avocado, and 2 tablespoons cilantro in small bowl.
- Heat tortillas 1 at a time over gas flame or electric burner for several seconds on each side to soften. Transfer to work surface. Spoon filling onto centers of tortillas, dividing equally. Top each with 1 tablespoon cheese and 1 tablespoon cilantro. Fold 2 sides in over filling, then roll up burrito from unfolded edge. Place 1 burrito, seam side down, on each of 4 plates. Top with avocado-salsa mixture and remaining cheese.
CRISPY BEAN AND CHEESE BURRITOS
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
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
CRISPY CHIPOTLE BEAN BURRITOS
Make and share this Crispy Chipotle Bean Burritos recipe from Food.com.
Provided by Shelby Jo
Categories Lunch/Snacks
Time 50m
Yield 6 burritos
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium heat. Add the green onions and garlic; cook about 3 minutes or just until tender, stirring occasionally. Remove from heat . Stir in beans, corn, rice 1/3 cup of the tomatoes, cheese, and chili peppers. Set aside.
- Unroll phyllo dough; remove one sheet of the phyllo dough and place on a flat surface. (As you work, cover he remaining phyllo dough with plastic wrap to prevent it from drying out) Lightly coat the phyllo sheet with cooking spray. Lay another sheet of phyllo dough on top he first sheet and lightly coat with cooking spray. Repeat with the remaining phyllo sheets to make two more stacks. Cut each phyllo stack in half crosswise to make six stacks total (each 9x7 inches).
- To assemble burritos, spoon about 2/3 cup of the bean mixture along one side of each phyllo stack, leaving about 1 1/2inches of space on each end. Fold short sides up and over filling; roll up phyllo around filling, starting athe long side. Place burritos, seam sides down, on a large baking sheet. Coat tops of burritos with cooking spray.
- Bake 20 minutes or until tops are golden brown and filling is heated through.Serve with the remaining 1/2 cup chopped tomato and sour cream.
Nutrition Facts : Calories 392.9, Fat 10.6, SaturatedFat 4.4, Cholesterol 19.4, Sodium 359, Carbohydrate 61.3, Fiber 9.6, Sugar 2, Protein 15.4
TACO TIME CRISP BEAN BURRITOS COPYCAT
i was looking for a way to make crispy bean burritos just like taco time does and ran across this recipe on a blog. i added some minced onions for more zip and i like to make my own whole wheat four tortillas.
Provided by jetta_mel
Categories Beans
Time 15m
Yield 5 burritos, 5 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 400 degrees.
- Heat oil in a frying pan.
- Put 2-3 T. of beans on the end of a tortilla.
- Sprinkle with a little cheese and onions (if using).
- Roll up starting at the end with filling.
- Fry in oil for 15 seconds per side.
- Place on baking sheet
- Repeat until all burritos are rolled up on pan.
- Bake for 5-7 minute.
- Burritos can be put in a freezer bag before baking and frozen for future use.
Nutrition Facts : Calories 348.3, Fat 26.1, SaturatedFat 4.4, Cholesterol 3.6, Sodium 459.1, Carbohydrate 23.1, Fiber 3.4, Sugar 0.8, Protein 6.2
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- Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
- Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.
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