BEAN AND CHEESE BURRITOS
Mexican refried beans are a cinch to make at home on a weeknight thanks to some staple pantry items and a few basic fresh ingredients. Buttery canned pinto beans are perfect in this dish, breaking down into a creamy, silky mixture. (Black beans would also work great.) While the beans are often fried in lard or bacon drippings, this vegetarian version builds flavor with caramelized onion, bell pepper, garlic and smoked paprika instead. Pico de gallo adds a touch of tang to counter the rich beans. Pan-frying the wrapped burritos guarantees a golden, irresistibly crispy exterior and an interior that oozes with melted cheese.
Provided by Kay Chun
Categories weeknight, burritos and nachos, main course
Time 40m
Yield 6 burritos
Number Of Ingredients 11
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.
SAUSAGE BREAKFAST BURRITOS
Steps:
- In a large skillet, brown sausage. Drain, reserving 2 tablespoons drippings. Saute the onion, green pepper and mushrooms in drippings until tender., In another skillet, melt butter over medium-high heat. Add eggs; cook and stir until set., Divide sausage mixture among tortillas; top with eggs and cheese. Fold bottom of tortilla over filling and roll up. Serve with salsa if desired.
Nutrition Facts : Calories 429 calories, Fat 25g fat (9g saturated fat), Cholesterol 188mg cholesterol, Sodium 778mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 19g protein.
SAUSAGE BEAN BURRITO OAMC
This is a recipe to freeze and heat in microwave for teens. This has cornmeal in the beans as well as spices and green chiles. When wrapping, you add either sour cream or cream cheese before the sausage bean mixture, then the shredded cheese and freeze. An option: add some scrambled eggs before the cheese if you want these for breakfast.
Provided by Montana Heart Song
Categories Lunch/Snacks
Time 50m
Yield 24 burritos, 20-24 serving(s)
Number Of Ingredients 15
Steps:
- Cook the sausage and break apart,when almost cooked add the onions and the water, turn the heat to low and simmer about 5 minutes until water is absorbed and onions tender and cooked. Set aside. Do not drain the grease.
- Mash beans in a 2 quart baking container with the juice.
- Add the sausage and onions and liquid from the pan.
- Add the chilies with juice and cornmeal.
- Add the spices and stir in until mixed well.
- Preheat oven 375*.
- Cover dish and bake 25 minutes.
- Uncover and take spatula and go around the sides of dish and mix in baked crust.
- that is on the sides. Cool. This will set up.
- Put a damp towel in the microwave and heat 4- 5 tortillas, corn or flour at a time.
- Assemble line the warm tortillas.
- Spread cream cheese or sour cream. down the center. yOU MAY SPREAD AROUND AND COVER THE WHOLE TORTILLA IF YOU WISH.
- Then the cooled spiced sausage bean mixture on lower 3rd. Do not overload.
- Then top with cheese.
- Tuck ends in and roll up. Seam side down.
- I place in a 9 X13 pan until I get all of the burritos completed. Sometime I put a large sheet of waxed paper on top of the row of burritos in the pan, layer the next row and freeze. Then I take out and repackage. Your method of choice.
- Double plastic bag each one or place waxed paper between each burrito and fill large freeze bags with burritos.
- To microwave take burrito out of freezer bag, set microwave on 2 minutes at 80% power for 1200 watt microwave. Try it on 1 minute incraments, all microwaves heat differently.
Nutrition Facts : Calories 273.5, Fat 13.7, SaturatedFat 4.5, Cholesterol 34.3, Sodium 445.2, Carbohydrate 25.3, Fiber 5.8, Sugar 1.2, Protein 12.8
SAUSAGE AND BLACK-BEAN BURRITOS
Make and share this Sausage and Black-Bean Burritos recipe from Food.com.
Provided by dicentra
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 350°. In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes. Remove.
- Pour off all but 1 tablespoon fat from the pan and reduce the heat to low. Add the beans and salt and cook, mashing the beans with the back of a wooden spoon, until heated through, 2 to 3 minutes.
- Most of the beans should be broken up, but don't mash them to a puree. Remove from the heat and stir in the sausage, half of the cheese, the tomato, lime juice, and onion.
- Spread one quarter of the bean mixture in a line just below the center of each tortilla. Put the remaining cheese on top of the beans. Roll up the burritos and put them seam-side down in a small baking dish.
- Bake until the cheese is melted and the filling is hot, about 15 minutes. If the tops begin to brown too much, cover loosely with a sheet of aluminum foil. Serve the burritos with lime wedges.
Nutrition Facts : Calories 811.6, Fat 45.7, SaturatedFat 20.2, Cholesterol 99.1, Sodium 2264.9, Carbohydrate 57.6, Fiber 9.7, Sugar 4.3, Protein 42
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- In a large skillet over medium-high heat, cook the sausage, ground beef and onion until the meat is browned and cooked through and the onion is soft. Drain off fat, if needed.
- Add the beans, tomatoes, chili powder and salt and stir to combine. Bring to a boil, the reduce the heat and simmer until the mixture has thickened a bit, about 5 minutes.
- Place 1/4 of the cheese down the center of one tortilla. Top with 1/4 of the meat and bean mixture. Top with lettuce, tomatoes, avocado and sour cream. Fold the sides in, then wrap the burrito tightly.
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- Heat the oven to 350°. In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes. Remove.
- Pour off all but 1 tablespoon fat from the pan and reduce the heat to low. Add the beans and salt and cook, mashing the beans with the back of a wooden spoon, until heated through, 2 to 3 minutes. Most of the beans should be broken up, but don't mash them to a puree. Remove from the heat and stir in the sausage, half of the cheese, the tomato, lime juice, and onion.
- Spread one quarter of the bean mixture in a line just below the center of each tortilla. Put the remaining cheese on top of the beans. Roll up the burritos and put them seam-side down in a small baking dish. Bake until the cheese is melted and the filling is hot, about 15 minutes. If the tops begin to brown too much, cover loosely with a sheet of aluminum foil. Serve the burritos with lime wedges.
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