1 2 3 Rice And Chili Burritos Recipes

CHEESY LEFTOVER CHILI BURRITOS

Steps:

• In a mixing bowl, add taco seasoning to chili and stir to combine.
• Spoon 1/4 cup of chili onto each tortilla. Fold two opposite sides in about 1/2" then fold the other two side in as tightly as possible to form each chili-stuffed tortilla into a burrito.
• Sprinkle chili burritos with shredded cheddar cheese and microwave for 1-1:30 minute.*
• Top burritos with hot sauce to taste (I love Frank's!).

BLACK BEAN AND RICE BURRITOS

Steps:

• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.
• Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.
• Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.

CHILI BURRITOS

Steps:

• Heat the oil in a large skillet.
• Add the burritos and fry on each side until golden brown and crispy.
• Drain on a paper towel.
• While burritos are frying, heat the chili on stove or microwave.
• To serve:.
• Plate the burrito, top with a ladle of chili, add a handful of lettuce, cheese, tomatoes, and onion.
• Sprinkle a few jalapenos on top.
• Finish with a couple tablespoons of salsa and a dollop of sour cream.

CHILI CHEESE BURRITOS

Steps:

• Lay a tortilla on a flat surface. Arrange about 1/2 cup chili in the middle of the tortilla. Top with 1/2 cup rice and 1/4 cup cheese. Sprinkle with cilantro if desired.
• Fold two sides of the burrito in, then fold the remaining two sides over to form a small packet. Please seam-side down on a plate. Repeat with remaining tortillas and filling ingredients.
• Preheat a nonstick skillet over medium-high heat. Coat lightly with nonstick spray if desired. Heat the filled burritos on one side until golden brown, 3 to 5 minutes. Carefully flip and continue heating on the second side.
• Serve with salsa and sour cream if desired.

1-2-3 RICE AND CHILI BURRITOS

Steps:

• Heat chili in saucepan. Once heated, add uncooked rice and water. Stir together and let simmer over medium heat about 10-15 minutes until rice is cooked. Don't forget to stir!
• Once cooked throughout, turn heat down. Place about 1/3 cup mixture on tortilla and top with 1-2 tablespoons shredded cheese and a few tablespoons salsa and roll up.
• Once all burritos have been made, zap in microwave for 30-60 seconds to melt cheese and reheat.

CHILI CHEESE BURRITO

Steps:

• In a large pot or dutch oven, cook ground beef, onions, chili powder and salt. Cook until ground beef is cooked through and onion is translucent. Add water and rice to pot. Mix well and bring to a boil. Put lid on pot and lower heat to low. Cook for 20 minutes. Once rice is cooked through, add re-fried beans and tomato paste. Stir to combine. If mixture is soupy then mix 2 Tablespoons of cornstarch with 1Tablespoon of water in a small bowl. Mix well and add it to rice mixture. If rice is NOT soupy, skip this step. Add 1 1/2 cups of cheese to rice mixture and mix well. Scoop 1/2 cup of mixture into each tortilla and roll up like a burrito. Serve immediately.

EASY BURRITO CASSEROLE

Steps:

• Preheat the oven to 350°F.

QUICK CHILI BURRITOS

Steps:

• Heat oven to 350 degrees F. In large bowl, combine rice, chili, diced tomatoes,1 cup shredded cheese and green onion. Fill each tortilla with chili mixture. Fold burrito-style. Place on baking sheet. Bake 8-10 minutes or until hot. Serve with lettuce, remaining cheese, sour cream and salsa.