Pinto Bean Burritos Recipes

Steps:

• Cook rice according to package instructions; set aside.
• Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
• Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
• Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
• Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold sides, and hold them in. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
• Serve immediately, with salsa and sour cream, if using, or wrap per freezing instructions.

Steps:

• Preheat oven to 350°F.
• In a large sauce pan over medium heat, saute onion and garlic in oil until soft.
• Add beans, chilies and seasonings. Mix and mash the beans somewhat to the desired consistency.
• Remove from heat; spread beans, cheese and salsa in the middle of each tortilla. (I use about 2/3 cup beans and about 1/4 cup cheese per tortilla so they roll up nicely).
• Roll up tortillas and place in 7 x 11 or 9 x 13 ovenproof casserole dish, lightly sprayed with oil.
• Cover with foil and bake at 350F for 15 minutes. Serve.
• NOTE: I put additional salsa and cheese on top before baking ~ we like our burritos extra cheesy!

Steps:

• Sort the beans to make sure there are no small rocks, screws, etc. in them. And yes, I have personally found these things in dried beans before. Sort or hope you have good dental coverage.
• Put the beans, all the spices, and the olive oil in a large pot. Mix well.
• Add the chicken broth and water, and stir to mix well.
• Bring to a boil and then reduce heat to a simmer. Cook beans, uncovered, for 3 to 4 hours until done to your liking (It usually only takes me 3 hours, and sometimes less than 3 if I have it at a fast simmer. After 2 hours, take out a bean every 30 minutes or so and eat it to check if it is done enough for you).

Steps:

• In a large nonstick skillet, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl, and wipe out skillet.
• Spread 1/2 cup of the refried beans in the center of each tortilla and top each with 1/3 cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.
• In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.

Steps:

• Sort beans to make sure there are no small rocks.
• Place beans in large pan and fill with water to within a few inches of the top. Soak beans overnight, or bring to a boil and let sit, covered, off heat for one hour. Drain and rinse beans.
• Refill pot with water. There should be about 3 cups of water per each cup of beans.
• Add bacon grease, cover, and bring to a boil.
• Turn down to simmer and cook about 4-5 hours, or until beans are fairly tender.
• Add remaining ingredients, cover and bring to a boil again. Then turn down to simmer and cook one more hour. Adjust spices to your liking.
• Once beans are tender, you can remove the lid and continue cooking to make the beans less soupy if you prefer.
• Serve with other burrito fixings like taco meat, cheese, onions, tomatoes, guacamole, sour cream, olives, etc.

Steps:

• 1. Wrap tortillas in aluminum foil and place them in a 350 degree oven.
• 2. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the chili powder directly to the oil and stir quickly.
• 3. Immediately add Simply Potatoes Diced Potatoes with Onion and pinto beans, quickly stirring to distribute as evenly as possible. Reduce the heat to medium.
• 4. Allow the potatoes and beans to cook undisturbed for 3-4 minutes, until the potatoes and beans have become crisp and brown on the bottom. You may need to turn down the heat up or down a little to keep the sizzling sound but prevent burning. Just use your nose!
• 5. When you can see good color developing on the bottom, use a metal spatula to flip the potatoes and beans, one square at a time. (If you notice that all of the oil has already been absorbed, you may need to add a little more oil under each square of filling.).
• 6. Sprinkle the shredded cheese over the top of the filling and cover the skillet loosely with aluminum foil or a cookie sheet. Allow the cheese to melt and the underside to brown.
• 7. Add one scoop of filling to each warmed tortilla. Serve as-is or top with any of your favorite tex-mex toppings. (Sour cream, guacamole, salsa, and green onions all work well.).

Steps:

• In a large skillet, heat oil on medium heat until hot.
• Add garlic and cumin, cooking 1-2 minutes or until just golden.
• Stir in water, rice and cook as directed on label.
• When cooked, add beans, orange juice, 1/4 teaspoon salt and pepper, stir to combine.
• Cook until beans are heated, stirring occasionally.
• Remove from heat, stirring in green onions.
• Wrap tortillas in damp paper towels and microwave on High 1 minute.
• In a lager bowl, toss lettuce and salsa until combined.
• In medium bowl, mash avocados and lime juice until smooth.
• Spread this mixture evenly on tortillas.
• Divide bean mixture and lettuce among tortillas.
• Fold in sides of tortillas and roll around filling.
• Wrap each burrito tightly in waxed paper or aluminum foil.
• Serve.