Fried Burritos Recipes

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TASTY BURRITOS

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



Tasty Burritos image

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 :

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

AIR-FRYER LOADED PORK BURRITOS

Burritos are the perfect dinner for the whole family, especially this quick and easy recipe. Don't be afraid to load up your air-fryer burrito with pork, beans, cheese and rice. -Fiona Seels, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 18



Air-Fryer Loaded Pork Burritos image

Steps:

  • In a large shallow dish, combine the limeade concentrate, oil, 1 teaspoon salt and 1/2 teaspoon pepper; add pork. Turn to coat; cover and refrigerate at least 20 minutes. , For salsa, in a small bowl, combine the tomatoes, green pepper, onion, 1/4 cup cilantro, jalapeno, lime juice, garlic powder and remaining salt and pepper. Set aside., Meanwhile, cook rice according to package directions. Stir in remaining cilantro; keep warm. , Drain pork, discarding marinade. Preheat air fryer to 350°. In batches, place pork in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until pork is no longer pink, 8-10 minutes, turning halfway through. , Sprinkle 1/3 cup cheese off-center on each tortilla. Layer each with 1/4 cup salsa, 1/2 cup rice mixture, 1/4 cup black beans and 1/4 cup sour cream, top with about 1/2 cup pork. Fold sides and ends over filling. Serve with remaining salsa.

Nutrition Facts : Calories 910 calories, Fat 42g fat (22g saturated fat), Cholesterol 119mg cholesterol, Sodium 1768mg sodium, Carbohydrate 82g carbohydrate (11g sugars, Fiber 9g fiber), Protein 50g protein.

3/4 cup thawed limeade concentrate
1 tablespoon olive oil
2 teaspoons salt, divided
1-1/2 teaspoons pepper, divided
1-1/2 pounds boneless pork loin, cut into thin strips
1 cup chopped seeded plum tomatoes
1 small green pepper, chopped
1 small onion, chopped
1/4 cup plus 1/3 cup minced fresh cilantro, divided
1 jalapeno pepper, seeded and chopped
1 tablespoon lime juice
1/4 teaspoon garlic powder
1 cup uncooked long grain rice
3 cups shredded Monterey Jack cheese
6 flour tortillas (12 inches), warmed
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups sour cream
Cooking spray

BEEF & BEAN BURRITOS RECIPE BY TASTY

Here's what you need: ground beef, taco seasoning, flour tortillas, refried bean, shredded mexican cheese blend

Provided by Claire Nolan

Categories     Lunch

Yield 6 burritos

Number Of Ingredients 5



Beef & Bean Burritos Recipe by Tasty image

Steps:

  • Add ground beef to a large skillet over high heat and sprinkle with taco seasoning. Cook, breaking up the meat, until browned. Drain the fat and set aside to cool.
  • Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked beef and cheese.
  • Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
  • To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
  • Enjoy!

Nutrition Facts : Calories 480 calories, Carbohydrate 34 grams, Fat 22 grams, Fiber 3 grams, Protein 31 grams, Sugar 1 gram

1 lb ground beef
2 tablespoons taco seasoning
6 flour tortillas
16 oz refried bean, 1 can
1 cup shredded mexican cheese blend

PANFRIED BEAN BURRITOS

Categories     Blender     Bean     Vegetable     Vegetarian     Cinco de Mayo     Pan-Fry     Tortillas     Monterey Jack     Gourmet

Yield Makes 4 servings

Number Of Ingredients 16



Panfried Bean Burritos image

Steps:

  • Preheat oven to 200°F. Put an ovenproof platter in oven to warm.
  • Heat dry comal over moderate heat until hot but not smoking, then cook tomatoes, onion, bell pepper, and garlic, turning with tongs, until all are blackened in spots, 10 to 15 minutes. 3Remove from heat, then transfer tomatoes and 2 onion slices to a blender. Peel garlic and add to blender along with lime juice, chile, and 1/2 teaspoon salt. Blend until coarsely puréed, then transfer salsa to a bowl.
  • Cut bell pepper into 1/2-inch-wide strips, then halve remaining 2 onion slices and separate layers. Toss bell pepper and onion with oregano, pepper, and remaining 1/4 teaspoon salt in a bowl.
  • Spread one fourth of refried beans on a tortilla, leaving a 1-inch border all around, then sprinkle with one fourth of cheese. Arrange one fourth of onion and pepper mixture in a horizontal strip across center, then fold side nearest you over them and roll up tortilla. Make 3 more burritos in same manner.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 burritos, seam side down, until lightly browned on undersides, 1 to 2 minutes. Turn over with tongs and fry until golden, 1 to 2 minutes more. Transfer to paper towels to drain briefly, then keep warm on platter in oven. Fry remaining 2 burritos in same manner. Serve with salsa.

2 medium tomatoes (10 ounces total)
1 large white onion, cut crosswise into 4 thick slices
1 red bell pepper, trimmed, then quartered lengthwise
2 garlic cloves, left unpeeled
1 tablespoon fresh lime juice
1 teaspoon minced fresh serrano chile including seeds
3/4 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon black pepper
1 (16-ounce) can refried beans
4 (10-inch) flour tortillas
5 oz Monterey Jack cheese, coarsely grated (1 1/4 cups)
1/2 cup vegetable oil
Accompaniment: sour cream
Special Equipment
a well-seasoned 10- to 11-inch cast-iron comal or skillet

FRIED BURRITOS

These are an all time favorite go-to meal. I've made these for; parties, packed lunches, trips to the drive-in, movie theater, amusment parks (BIG $ SAVER), and of course dinner along with spanish rice. I should mention the mixture was one of my grandmother's lifesaver's. You see she was a mother of 11 and with her being a stay...

Provided by Christina Vasquez

Categories     Other Appetizers

Time 40m

Number Of Ingredients 13



Fried Burritos image

Steps:

  • 1. Step 1: Brown ground beef along with; onion, garlic, salt, pepper and chili powder on medium-high heat. Drain and return back to the pot.
  • 2. Step 2: Over medium-high heat add the beans along with the liquid from the beans to the meat mixture. Once the mixture starts to bubble turn off the burner and smash still leaving some beans whole.
  • 3. Step 3: Place 1-2 Tbsp. shredded cheese in a line along the center of the tortilla (not too close to the edges or the cheese will fall out while frying). Then add about 1/2 cup of meat mixture and roll into a burrito leaving one end open then lightly flatten the burrito (remember not to much pressure because then you will start to loose mixture from the opened end)to prevent rolling around while browning. Repeat until you have all the burritos prepared.
  • 4. HERE IS WHERE YOU CAN MAKE A FEW CHANGES! I MYSELF PREFER THIS METHOD: Step 4: Heat 2-3 Tbsp. veg. oil in a large skillet/frying pan on med-high heat. When the oil is hot lay enough burritos to cover the bottom of the pan. Once golden brown (2-3 min.) turn over and brown the other side. As the burritos are done lay them on a paper towel lined baking pan and sprinkle with parmesan cheese. ENJOY! OR Deep fry on med-high heat for 3-5 min. turning once. When the burritos are golden brown they are done. As the burritos are done lay them on a paper towel lined baking pan and sprinkle with parmesan cheese. ENJOY!

YOU WILL NEED:
2-3 lb ground beef
4 can(s) ranch style beans
1 small yellow onion (diced)
2-3 clove garlic (minced)
1 Tbsp salt
1 tsp seasond pepper or black pepper
1 tsp chili powder (optional)
15-20 flour tortillas (regular size)
2- 3 c colby or cheddar cheese (shredded)
parmesan cheese (optional)
vegetable oil
KIDS OF ALL AGES LOVE THESE BURRITOS!

FRIED BURRITOS

My MIL made these for my DH when he was younger. Now that we're married, I've taken over. I'm not sure where she got the idea of frying them. I searched for a recipe on here and didn't find one, so I hope I'm not making a double post! I'm guessing on the amount of oil for frying, and you will probably have cheese leftover.

Provided by hkcurry

Categories     Lunch/Snacks

Time 30m

Yield 8 burritos, 4 serving(s)

Number Of Ingredients 4



Fried Burritos image

Steps:

  • Warm the tortillas for 15 seconds in the microwave. This will prevent them from cracking when you work with them.
  • If they are not sufficiently heated, heat for an additional 10 seconds until fairly warm.
  • Once heated, keep them warm by placing them in a tortilla warmer, or two inverted plates.
  • Put the oil in a deep skillet. The oil should be about an inch deep.
  • Turn the burner to medium-low. The oil is ready when a drop of water "dances" on it.
  • Remove one tortilla at a time from the warmer and place on clean surface.
  • Spread 1-2 tablespoon refried beans in a line down center of tortilla.
  • Place half a piece of cheese, followed by an additional fourth a piece cheese on the beans.
  • Fold the top and bottom of the tortilla in, then the sides.
  • Place, seam side down, in the oil.
  • Fry until browned on one side. This will not take long. Turn and brown on other side.
  • Prepare the remaining tortillas as you did before and place them to the oil. You should have NO MORE than 3 frying at one time.
  • When you remove them from the oil, place on a thick layer of paper towels to dry.

Nutrition Facts : Calories 980.1, Fat 74.2, SaturatedFat 24.2, Cholesterol 77.7, Sodium 1655.1, Carbohydrate 49.1, Fiber 4.9, Sugar 1.3, Protein 30.6

8 flour tortillas
1 (8 ounce) can traditional refried beans
1 (16 ounce) package kraft deli style sliced American cheese
3/4 cup oil, for frying

FRIED BURRITOS

Make and share this Fried Burritos recipe from Food.com.

Provided by mom42

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8



Fried Burritos image

Steps:

  • Brown ground beef, onion, salt, pepper, and picante sauce in a pan.
  • Drain.
  • Divide meat onto 6 burrito tortillas.
  • Top with 1/4 cup of cheese.
  • Fold up chimichanga style.
  • Deep fry till golden.

Nutrition Facts : Calories 508.4, Fat 26.2, SaturatedFat 11.7, Cholesterol 81.1, Sodium 1619, Carbohydrate 39.5, Fiber 2.9, Sugar 2.9, Protein 27.5

1 lb ground beef
1 small onion, diced
2 teaspoons salt
1 teaspoon black pepper
2/3 cup picante sauce
1 1/2 cups grated cheddar cheese
6 burrito-size flour tortillas
oil (for deep frying)

REFRIED BEAN BURRITOS

These are quick and fairly healthy if made with low fat ingredients, add some rice if you want to stretch them farther or just go with basic bean and cheese.

Provided by JMS0173

Categories     Lunch/Snacks

Time 20m

Yield 5 serving(s)

Number Of Ingredients 17



Refried Bean Burritos image

Steps:

  • Place beans in microwave safe dish.
  • Stir in next 5 ingredients.
  • Heat on medium power for about 3 minutes or until hot, stirring once halfway through.
  • Alternatively, heat over low heat on stovetop until warmed through.
  • If mixture becomes too thick, add water.
  • Mix in rice, if using.
  • Meanwhile, heat the tortillas.
  • Use the method you like best.
  • I usually just heat them one at a time in a dry skillet over medium heat, about 20-30 secs per side, or just until pliable.
  • Place about 1/3 cup bean mixture in each tortilla, add cheese, salsa and toppings, and roll.
  • You can bake them in a 350 degree oven for 10-15 minutes if you want them firmer/crisper.
  • I like to skip this step.
  • That's it!
  • These refrigerate well for a few days.
  • I can't speak for the freezer.
  • I end up with 5 medium sized burritos; if you use the rice or more veggies, you will get more.
  • Since I usually reheat one or two at a time, I add sour cream after reheating.
  • No one would call these authentic Mexican food; they taste more like a fresher and better version of Taco Bell, but they are very good.

1 (14 ounce) can refried beans (I use fat free)
1 teaspoon chili powder or 1 teaspoon ground dried chile
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 -5 dashes garlic powder
hot sauce
1 cup hot cooked rice (I usually omit) (optional)
8 ounces cheddar cheese or 8 ounces monterey jack pepper cheese, shredded or thinly sliced (I use low fat)
your favorite salsa
1 package flour tortilla (10-in. The recipe usually uses 5 tortillas the way I make it)
chopped tomato
shredded lettuce
sliced black olives
sliced scallion
sliced jalapeno
sour cream
guacamole

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