Speedy Beef And Black Bean Burritos Recipes

Steps:

• Thinly slice the beef round, then cube into 1/4 inch cubes.
• Rinse and drain the black beans.
• Prepare the salsa fresca by blending the remaining ingredients in a food processor.
• Take 1/4 of the salsa fresca and mix it with the cubed meat.
• Take 1/4 of the salsa fresca and mix it with the black beans.
• Allow the meat and beans to marinate for 45 minutes.
• Cook the meat in a skillet over a high heat, until the meat is no longer pink and all the liquid has evaporated.
• Microwave the beans for 1 minute on high, or until hot.
• Serve with warm tortillas.

Steps:

• Preheat the oven to 170 to 180 degrees F.
• In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
• Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
• Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
• When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
• Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.

Steps:

• Brown ground beef in large skillet. Drain if needed. Add remaining ingredients (except tortillas) and cook together for 10 minutes.
• Wrap filling into tortilla with your choice of cheddar cheese, sour cream, black olives, avocado, and/or salsa.

Steps:

• 1. Preheat oven to 350.
• 2. Start on the spanish rice first, as it will take the longest. In a pot, put rice, salsa and water. Bring to a boil, reduce heat to medium low and cover. Cook for about 17-19 minutes.
• 3. Begin to brown ground beef in a pan, add all seasoning and cook until browned. May need to drain fat, depending on how you like your beef. Don't worry about getting your meat a little spicier than you might normally like it, because combining all these will tame down your meat and make the overall meal better.
• 4. While the meat is browning you can start the beans. In a sauce pan, heat up the oil. I drain almost all of the liquid out of the can and put it the pan. I add the garlic powder after the beans and real garlic before.
• 5. When all are finished cooking, I mix in a large bowl and mix in the cheese. I spray a 9x13 pan. I fill the tortillas and wrap them up like burritos and put them in the pan. I put it in the oven for about 15 minutes. We usually just add salsa on top of it.
• 6. If you're going to freeze, put in a plastic bag and lay flat in the freezer. I would thaw them out the day you're going to cook them. You may need to cook them a little longer if they're cold out of the refrigerator.

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans and salsa; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Warm the tortillas; spoon 1/4 cup of the beef mixture off-center on each. Sprinkle with cheese. Top with sour cream and olives if desired. Fold the sides and ends over filling and roll up. Serve immediately.

Steps:

• Preheat oven to 350 degrees.
• Heat a tablespoon or so of Olive Oil in skillet and add garlic and onion. Saute for a minute or two.
• Add ground beef and cook until browned; Drain.
• Stir in seasonings and tomato sauce over medium heat; Add refried beans and mix thoroughly.
• Generously spoon beef and bean mixture into floured tortillas, sprinkle with cheese, roll up and place seam side down in a lightly greased 8" x 8" square casserole dish.
• Spread any remaining filling on top and bake in oven for 20-25 minutes, or until heated through.
• Sprinkle remaining cheese on top a few minutes prior to removing from oven or immediately after removing from oven.
• Serve with sour cream, guacamole, hot sauce, etc.

Steps:

• In a nonstick skillet, heat oil over medium heat; saute onion and green pepper until tender. Stir in beans; heat through. , Spoon about 1/2 cup of vegetable mixture off center on each tortilla. Sprinkle with the cheese, tomato and lettuce. Fold sides and ends over filling and roll up. Serve with optional toppings as desired.

Steps:

• In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes. , Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes., Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.

Steps:

• Heat oven to 400°F. Line cookie sheet or shallow baking pan with foil.
• In large bowl, toss cubed sweet potatoes with 1 tablespoon oil, the salt, cumin and chili powder. Spread on cookie sheet. Roast 40 to 50 minutes or until lightly browned and caramelized.
• Meanwhile, in 10-inch skillet, heat 1 teaspoon oil over medium heat. Add onion and garlic; cook 5 to 10 minutes or until onion is soft and translucent. Stir in refried beans, red pepper, mustard and soy sauce. Cook and stir over medium heat until thoroughly heated. Remove from heat; set aside.
• Heat tortillas as directed on package. Spread 2 to 3 tablespoons refried beans over each warm tortilla. Top each with about 2 tablespoons sweet potato chunks; sprinkle with cheese. Wrap tortilla around filling. If to be eaten within a week, place burritos in sealed container; refrigerate. To store for a longer period of time, wrap each burrito in plastic wrap and place in freezer container with tight-fitting lid; place in freezer.
• To heat 1 frozen burrito, remove plastic wrap. Microwave on High 1 minute. Cut burrito in half; microwave 30 seconds longer or until center is warm.