Bean N Cheese Burritos Recipes

BEEF AND BEAN BURRITOS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic. Drain and discard grease. Add refried beans and burrito seasoning packet. Add green chiles and heat over low heat, stirring occasionally, until heated through, about 5 minutes more.
• Wrap tortillas in a damp paper towel and cook in a microwave oven until warmed through, about 10 seconds.
• Spoon about 2 tablespoons beef mixture into a warm tortilla. Add a tablespoon or more of Cheddar cheese. Fold both sides in, then fold and roll over mixture to seal burrito. Repeat with remaining tortillas, filling, and cheese.
• Wrap burritos in waxed paper or place in plastic bags and store in the freezer for use in lunch boxes.

BEAN BURRITOS

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.

BEAN AND CHEESE BURRITOS

Steps:

• Preheat oven or toaster oven to 350 degrees. In a small saucepan, bring rice and broth to a boil over high. Cover, reduce heat to low, and cook 15 minutes. Remove pan from heat and let stand, covered, 5 minutes; fluff rice with a fork. Meanwhile, in another small saucepan, warm beans and cup water over low, stirring occasionally. Wrap tortillas in foil and place in oven to warm, about 10 minutes.
• To assemble, divide beans, sour cream, rice, cheese, lettuce, and salsa among tortillas. For each tortilla, fold side closest to you over filling, then fold right and left sides toward center; tightly roll up burrito. Serve topped with more sour cream and salsa if desired.

CRISPY BEAN AND CHEESE BURRITOS

Steps:

• Combine refried beans, salsa, chili powder, garlic powder, and cumin in a mixing bowl; stir until smooth.
• Spoon about 3 tablespoons of the bean mixture onto the center of a tortilla and smooth into a thin layer. Sprinkle with a large pinch of shredded cheese and roll tightly. Repeat with remaining bean mixture, tortillas, and cheese.
• Heat oil in a large skillet over medium-high heat. Place a few burritos, seam-side down, into the skillet. Cook, turning every 30 seconds, until golden and crispy on all sides, 5 to 8 minutes. Remove to a plate and repeat with remaining burritos.

CHEESE AND BEAN BURRITOS

Steps:

• Preheat oven to 400°F (205°C).
• Prepare filling by mixing refried beans, chilies, cumin and garlic together in a bowl.
• Spoon approximately 4 ounces bean filling into the center of each tortilla and top with about one tablespoon of cheese.
• Fold in ends and then sides.
• Place burritos seam side down on baking sheets that have been sprayed with vegetable oil spray.
• Bake for 20-25 minutes until golden brown.

BEAN 'N' CHEESE BURRITOS

Steps:

• Arrange burritos in a greased 13x9-in. baking dish. In a large bowl, whisk the soup, sauce and milk until blended; stir in 1 cup of cheese and the chilies. Pour over burritos. Sprinkle with the olives, onions and remaining cheese., Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly browned. Serve on a bed of lettuce with salsa and sour cream if desired.

BEAN & CHEESE BURRITOS

Steps:

• Saute onion in oil, just until softened. Add garlic and stir for 30 seconds. Add tomatoes, tomato sauce, chilies, oregano, basil, salt, and pepper. Bring to a boil. Reduce heat and simmer for 15 minutes.
• Combine the black beans and refried beans in a bowl. Combine both types of cheeses in a separate bowl.
• Place 6 tablespoons or 1/10th of the beans and about 2 tablespoons of cheese in a tortilla. Roll it up and place it in and ungreased 9 x 13 baking dish. Repeat with all 10 tortillas.
• Pour the sauce on top and sprinkle with the remaining cheese. Bake at 350 degrees for 20 minutes.

BEAN AND CHEESE BURRITOS

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.