Spring Veggie Burrito Bake Recipes

Steps:

• Drain the cooked beans and save the liquid.
• Saute the garlic and onions in oil for several minutes until onions are translucent.
• Add the peppers and all of the spices and continue to saute until peppers are tender.
• Cover the vegetables, remove from heat, and set aside.
• Mash the beans with a potato masher adding enough of the reserved liquid to reach the consistency of mashed potatoes.
• Mix the mashed beans, vegetables, corn, olives, and cheese. Salt to taste.
• Preheat oven to 400°F.
• Place each tortilla flat on the counter.
• Spoon about 1/2 - 3/4 cup bean mixture onto the tortilla half closest to you.
• Roll the tortillas from the bottom up, putting pressure on the fililng so that it will be evenly distributed and will reach the open edges of the rolled tortilla.
• Place the burritos, rolled edge down in an oiled baking pan.
• Brush will oil, cover with a damp cottom cloth, and bake, tightly covered with foil for 45 minutes.
• Uncover the pan, remove the cloth, sprinkle with additional grated cheese and bake 5 more minutes.
• Serve the burritos topped with sour cream.

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin, and taco seasoning in a medium frying pan over medium high heat. Cook and stir, breaking up tomatoes, for 10 minutes.
• Lay 1 flour tortilla in a lightly greased 8x8 inch baking dish. Layer with one half of the beans, jalapeno slices, rice, salsa, soy mixture, and 1 cup Cheddar cheese. Repeat layers with remaining ingredients, beginning with the flour tortilla, and top with remaining 1 1/2 cups Cheddar cheese.
• Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.

Steps:

• Preheat oven to 375 degrees.
• Cook rice.
• Combine rice, beans, peppers, onion, cumin, and chili powder in large bowl.
• Line 9"x13" glass baking dish with half of salsa.
• Fill 4 tortillas with filling mixture. Sprinkle some cheese in each (optional).
• Wrap using burrito fold (fold ends in then fold over).
• Place finished burritos in pan.
• Cover with remaining salsa.
• Cover the dish with foil and bake for about 30 minutes.
• Remove foil and sprinkle the rest of the cheese over the burritos.
• Bake for another 10 minutes or until cheese is melted.

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain.
• Add the beans, onion and taco seasoning.
• Unroll crescent roll dough. Press onto the bottom and up the sides of a greased 13x9x2 inch baking dish; seal seams and preforations.
• Spread beef mixture over crust; sprinkle with cheeses.
• Bake, uncovered, at 350* for 30 minutes or until golden brown. Sprinkle with toppings of your choice.

Steps:

• Preheat oven to 325 degrees F.
• In a large skillet, sauce bell peppers and onion until tender in olive oil over medium-high heat, set aside.
• In a small saucepan, heat refried beans, water and taco seasoning over medium-low heat.
• In a non-stick skillet, saute corn in butter, salt and pepper for 1 - 3 minutes or until done.
• Assemble burritos with all ingredients excluding tomato and lettuce.
• Wrap burritos in foil and place on baking sheet, bake for 30 minutes.
• Unwrap burritos and top with lettuce and tomato.