Bean Burrito Bake Recipes

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BEAN BURRITO CASSEROLE



Bean Burrito Casserole image

Make and share this Bean Burrito Casserole recipe from Food.com.

Provided by Bev I Am

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 onion, chopped fine
4 cloves garlic, minced
3 tablespoons olive oil
2 (1 lb) cans pinto beans or 2 (1 lb) cans pink beans, rinsed and drained
1 cup tomato sauce
2 teaspoons ground cumin
4 jalapeno chiles, fresh or pickled,seeded and chopped (wear rubber gloves) (optional)
1/4 cup chopped fresh coriander (optional)
12 flour tortillas, warmed (7- to 8-inch)
1 1/2 cups grated monterey jack cheese (about 6 ounces)
guacamole, as accompaniments
salsa, as accompaniments

Steps:

  • Make the filling: In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon.
  • Add the tomato sauce, the cumin, the chilies, and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the coriander.
  • Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open.
  • Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F.
  • oven for 10 minutes.
  • Serve the burritos with the guacamole and the salsa.
  • Makes 12 burritos, serving 6.

Nutrition Facts : Calories 574.7, Fat 21, SaturatedFat 7.7, Cholesterol 25.1, Sodium 750.9, Carbohydrate 71.8, Fiber 16.1, Sugar 3.8, Protein 26.3

BEAN BURRITOS



Bean Burritos image

Stock your freezer with these healthy single-serving dinners (or hearty lunches).

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 1h

Number Of Ingredients 14

3/4 cup rice (brown or white)
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
1/2 teaspoon ground cumin
Coarse salt and ground pepper
3 tablespoons tomato paste
3 cans (15 ounces each) pinto beans, drained and rinsed
1 bag frozen corn kernels (10 ounces)
6 scallions, thinly sliced
8 burrito-size flour tortillas, 10 inches each
2 cups (8 ounces) shredded Monterey Jack cheese
Salsa and sour cream, optional

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.

Nutrition Facts : Fat 19 g, Fiber 7 g, Protein 19 g

BEAN BURRITO CASSEROLE



Bean Burrito Casserole image

I usually keep frozen burritos stocked in my freezer just for this recipe. It's so quick and easy, and tastes delicious. Can be served with tortilla chips and a salad. Or double the sauce, and serve over rice.

Provided by foodinmybelly

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 9

6 frozen bean and cheese burritos
1 (10.5 ounce) can condensed cream of chicken or cream of mushroom soup
½ cup sour cream
1 (4 ounce) can diced green chile peppers, drained
1 cup shredded Cheddar cheese
1 medium tomato, chopped
1 avocados - peeled, pitted and sliced
1 (2.25 ounce) can sliced black olives, drained
½ cup salsa

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the burritos in a row across the bottom of a 9x13 inch baking dish. In a medium bowl, stir together the cream of chicken soup, sour cream and chile peppers. Spread evenly over the top of the burritos. Sprinkle with shredded cheese.
  • Bake for 25 to 30 minutes in the preheated oven, until cheese is slightly browned and burritos are heated through. Serve with tomato, avocado, olives and salsa.

Nutrition Facts : Calories 541.2 calories, Carbohydrate 57.3 g, Cholesterol 47.2 mg, Fat 28.3 g, Fiber 7.4 g, Protein 16.9 g, SaturatedFat 12.7 g, Sodium 1587 mg, Sugar 6.4 g

BEAN BURRITOS



Bean Burritos image

I always have the ingredients for this cheesy bean burrito recipe on hand. Cooking the rice and shredding the cheese the night before save precious minutes at dinnertime. -Beth Osborne Skinner, Bristol, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1 can (16 ounces) refried beans
1 cup salsa
1 cup cooked long grain rice
2 cups shredded cheddar cheese, divided
12 flour tortillas (6 inches)
Shredded lettuce, optional

Steps:

  • Preheat oven to 375°. In a large bowl, combine beans, salsa, rice and 1 cup cheese. Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends over filling and roll up. , Arrange burritos in a greased 13x9-in. baking dish. Sprinkle with remaining 1 cup cheese. Cover and bake until heated through, 20-25 minutes. If desired, topped with lettuce.

Nutrition Facts : Calories 216 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 544mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 3g fiber), Protein 9g protein.

BEEF AND BEAN BURRITOS



Beef and Bean Burritos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

1 medium onion, diced
2 pounds ground beef
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon ground oregano
1/4 teaspoon salt
Three 7-ounce cans Mexican tomato sauce (I use El Patobrand) or enchilada sauce
One 28-ounce can refried beans
3/4 cup grated Cheddar, plus extra for sprinkling
12 burrito-size flour tortillas
1/2 cup fresh cilantro leaves

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.

BISQUICK BURRITO BAKE



Bisquick Burrito Bake image

Make and share this Bisquick Burrito Bake recipe from Food.com.

Provided by PaigeParkerMomma

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup Bisquick
1 can refried beans
1/4 cup water
1 lb ground chuck
1 (16 ounce) jar taco sauce (not Salsa)
1 cup shredded cheddar cheese

Steps:

  • In small mixing bowl mix Bisquick, water, and Refried beans together.
  • Spread in 8X8 baking dish.
  • Fry ground chuck until brown drain off any grease.
  • mix in taco sauce.
  • Pour over"crust" mix.
  • sprinkle with cheese.
  • cover with foil.
  • Bake@ 375* for 25-30 minutes.

Nutrition Facts : Calories 444.6, Fat 23.3, SaturatedFat 10.3, Cholesterol 72.4, Sodium 1322.4, Carbohydrate 34.5, Fiber 4.2, Sugar 7.7, Protein 23.5

BURRITO BAKE



Burrito Bake image

Back when I was in college, my roommate would frequently make this economical baked burrito casserole. It's so easy to put together, and one serving goes a long way. -Cindee Ness, Horace, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 8

1 pound ground beef
1 can (16 ounces) refried beans
1/4 cup chopped onion
1 envelope taco seasoning
1 tube (8 ounces) refrigerated crescent rolls
1 to 2 cups shredded cheddar cheese
1 to 2 cups shredded part-skim mozzarella cheese
Optional toppings: chopped green pepper, shredded lettuce, chopped tomatoes and sliced ripe olives

Steps:

  • Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Add beans, onion and taco seasoning. , Unroll crescent roll dough. Press onto bottom and up the sides of a greased 13x9-in. baking dish; seal seams and perforations. , Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, until golden brown, about 30 minutes. If desired, sprinkle with toppings.

Nutrition Facts : Calories 509 calories, Fat 29g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 1403mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

BEAN BURRITO CASSEROLE



Bean Burrito Casserole image

Make and share this Bean Burrito Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 onion, chopped
4 cloves garlic, minced
3 tablespoons olive oil
2 (16 ounce) cans black beans, rinsed and drained
1 cup tomato sauce
1 -2 teaspoon ground cumin
4 fresh jalapeno peppers or 4 pickled jalapeno peppers, seeded and chopped
salt and pepper
1/4 cup chopped fresh coriander
12 flour tortillas, warmed (8-inch)
1 1/2 cups shredded monterey jack cheese
guacamole
salsa

Steps:

  • In a large skillet, saute the onion and garlic in oil until the onion is tender.
  • Add the beans; mash about half of the beans with the back of a wooden spoon.
  • Add the tomato sauce, cumin, jalapenos, salt, and pepper.
  • Simmer for about 5-10 minutes, stirring occasionally, until the mixture is thickened slightly.
  • Stir in the coriander.
  • Spread 3 tablespoons of the bean mixture down the center of each tortilla; then roll up the tortilla.
  • Arrange rolled up tortillas, seam side down in the large baking dish, and sprinkle cheese evenly over the top of the burritos.
  • Bake, covered with foil at 350 degrees for 10-15 minutes or until heated through and the cheese is melted.
  • Serve with guacamole and salsa.

Nutrition Facts : Calories 520.7, Fat 20.8, SaturatedFat 7.6, Cholesterol 25.1, Sodium 750.5, Carbohydrate 62.2, Fiber 12.6, Sugar 4.2, Protein 22.6

BEAN BURRITO CASSEROLE



Bean Burrito Casserole image

This is from a local paper, but the paper's name and date are missing from my clipping. I serve this with guacamole and salsa.

Provided by MsKittyKat

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 onion, chopped fine
4 cloves garlic, minced
3 tablespoons olive oil
2 (1 lb) cans pinto beans or 2 (1 lb) cans pink beans, rinsed and drained
1 cup tomato sauce
2 teaspoons ground cumin
4 fresh jalapeno chilies or 4 pickled jalapeno chilies, if desired seeded and chopped
1/4 cup chopped cilantro, if desired
12 7-inch flour tortillas or 12 8-inch flour tortillas, warmed
6 ounces grated monterey jack cheese

Steps:

  • In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon.
  • Add the tomato sauce, the cumin, the chilies, and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the cilantro.
  • Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open.
  • Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F oven for 10 minutes.

Nutrition Facts : Calories 684.4, Fat 24.1, SaturatedFat 8.7, Cholesterol 26.8, Sodium 964.9, Carbohydrate 88.8, Fiber 17.3, Sugar 4.9, Protein 29.5

BLACK BEAN BURRITO BAKE



Black Bean Burrito Bake image

This dish can be made up to 8 hours in advance and chilled; just bring it back to room temperature before baking. From Cooking Light.

Provided by hepcat1

Categories     Black Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 chipotle chile in adobo, chopped finely
1/2 cup reduced-fat sour cream
1 (15 ounce) can black beans, rinsed, drained, and divided
1 cup frozen whole kernel corn, thawed
4 (8 inch) flour tortillas
1 cup salsa
1/2 cup shredded monterey jack cheese

Steps:

  • Preheat oven to 350°.
  • Combine sour cream and chile in a medium bowl; let stand 10 minutes.
  • Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.
  • Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated.

Nutrition Facts : Calories 423.2, Fat 13.1, SaturatedFat 6.2, Cholesterol 24.4, Sodium 834.8, Carbohydrate 60.9, Fiber 10.4, Sugar 3.2, Protein 18

BEAN BURRITO CASSEROLE



Bean Burrito Casserole image

Categories     Bean     Cheese     Tomato     Bake     Vegetarian     Kid-Friendly     Quick & Easy     Winter     Healthy     Cilantro     Tortillas     Monterey Jack     Gourmet     Small Plates

Yield Makes 12 burritos, serving 6

Number Of Ingredients 12

For the filling
1 onion, chopped fine
4 garlic cloves, minced
3 tablespoons olive oil
two 1-pound cans black, pinto, or pink beans, rinsed and drained
1 cup tomato sauce
2 teaspoons ground cumin
4 fresh or pickled jalapeño chilies if desired, seeded and chopped (wear rubber gloves)
1/4 cup chopped fresh coriander if desired
twelve 7- to 8-inch flour tortillas warmed
1 1/2 cups grated Monterey Jack (about 6 ounces)
guacamole and tomato salsa as accompaniments

Steps:

  • Make the filling:
  • In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon. Add the tomato sauce, the cumin, the chilies, and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the coriander.
  • Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open. Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F. oven for 10 minutes. Serve the burritos with the guacamole and the salsa.

QUICK & EASY BEAN BURRITO CASSEROLE



Quick & Easy Bean Burrito Casserole image

I got these from Razzle Dazzle Recipes and they are delicious and fairly low fat. I modified a few ingredients to suit our tastes and you can serve them with whatever garnish you like.

Provided by Little Bee

Categories     One Dish Meal

Time 25m

Yield 12 Burritos, 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, chopped fine
4 cloves garlic, minced
2 (14 ounce) cans black beans or 2 (14 ounce) cans pinto beans, rinsed and drained (or mix if you like)
1 cup tomato sauce
2 teaspoons ground cumin
1 dash chili powder (optional)
1 (4 ounce) can chopped green chilies
12 7-inch flour tortillas or 12 8-inch flour tortillas, warmed
1 1/2 cups grated reduced-fat cheddar cheese or 1 1/2 cups reduced-fat monterey jack cheese
low-fat sour cream (to garnish)
green onion, choppped (to garnish)
salsa (to garnish)

Steps:

  • To make the filling:.
  • In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with a potato masher.
  • Add the tomato sauce, the cumin, the chilies, chili powder, and salt and black pepper to taste, simmer the mixture, stirring, for 5-7 minutes, or until it is slightly thickened.
  • Working with 1 warmed tortilla at a time (keep the others covered while working with each) spread about 3 tablespoons of the filling down the center of each tortilla.
  • Working from the sides fold in the ends and then roll the tortillas enclosing the filling.
  • Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F oven for 10-12 minutes.
  • Sprinkle with green onions and serve with sour cream and salsa.

Nutrition Facts : Calories 483.3, Fat 12.4, SaturatedFat 2.5, Sodium 803.7, Carbohydrate 76.6, Fiber 12.5, Sugar 5.3, Protein 17.5

BEAN AND CHEESE BURRITO BAKE



Bean and Cheese Burrito Bake image

This is a fast and yummy recipe that uses frozen bean and cheese burritos. Great for a budget friendly meal, and a lazy night meal

Provided by Mkaspar

Categories     One Dish Meal

Time 50m

Yield 2 Each, 4 serving(s)

Number Of Ingredients 8

8 frozen bean and cheese burritos
1 (24 ounce) can chili
1 (12 ounce) can enchilada sauce
3 cups shredded cheddar cheese
1 medium onion, chopped
picante sauce
sour cream
black olives

Steps:

  • Heat oven to 350.
  • Place frozen burritos in an oven safe dish.
  • Cover with the enchilada sauce, and the chili.
  • Sprinkle with the cheese and onions.
  • Bake for 40 mins or until burritos are heated thru.
  • Garnish with sour cream, picante sauce, and black olives before serving.

Nutrition Facts : Calories 237, Fat 9.4, SaturatedFat 4, Cholesterol 29.1, Sodium 1633.3, Carbohydrate 30.1, Fiber 9.5, Sugar 8.9, Protein 11.5

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BLACK BEAN BURRITO BAKE RECIPE | MYRECIPES
black-bean-burrito-bake-recipe-myrecipes image
2003-03-11 Preheat oven to 350°. Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chiles for another use. Combine sour …
From myrecipes.com
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Calories 365 per serving
  • Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chiles for another use. Combine sour cream and chile in a medium bowl; let stand 10 minutes.
  • Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.
  • Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated.


BEEF AND BEAN CRESCENT BURRITOS RECIPE - PILLSBURY.COM
beef-and-bean-crescent-burritos-recipe-pillsburycom image
1. In 10-inch skillet, mix beef, beans and taco seasoning mix. Heat to boiling over medium-high heat, stirring occasionally. 2. Separate or cut dough into 8 long rectangles (if using crescent rolls, press perforations to seal). Spoon beef …
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SMOTHERED BEEF & BEAN BURRITO BAKE - SOUTH YOUR MOUTH
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ENCHILADA STYLE BAKED BEAN BURRITOS RECIPE | SOMEWHAT SIMPLE
Instructions. Preheat oven to 350 degrees. Spread about 1/2 cup of enchilada sauce in the bottom of a 13 x 9 casserole dish. Assemble your burritos by filling each tortilla with a couple heaping spoonfuls of beans and a small handful of cheese. Roll up and place seam-side down in the casserole pan.
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2022-02-18 Preheat oven to 375 degrees F. Arrange burritos in a 9x13” baking dish, 6 in a row, and 2 turned sideways next to the row to fill out the dish. Top with enchilada sauce. Place in the preheated oven and bake for 30 minutes. Add cheese and continue baking until the cheese is melted (about 5 more minutes).
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BEEF AND BEAN BURRITO BAKE | CANADIAN LIVING
2005-09-28 Method. In nonstick skillet, heat oil over medium-high heat; cook beef, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat. Add onion, garlic, green pepper, paprika, cumin, oregano and pepper; cook, stirring occasionally, until onion is tender, about 5 minutes. Drain and rinse beans; mash half and stir into skillet ...
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