Beanburritodip Recipes

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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.

BEAN BURRITO DIP



Bean Burrito Dip image

Easy and delicious...this dip is always the 1st to go at parties. If you have any leftover just add chicken or steak (maybe a little salsa) with a flour tortilla and you have a great tasting burrito!

Provided by Chris in Georgia

Categories     Beans

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

16 ounces refried beans
15 ounces pinto beans
1 cup sour cream (more or less according to taste)
1 -1 1/2 cup shredded sharp cheddar cheese (again, depends on taste)
1 small onion, chopped
10 ounces Rotel tomatoes & chilies (I prefer hot)
1/2 cup canned jalapeno slices (optional)
corn chips or tortilla chips

Steps:

  • Mix refried beans, pinto beans, Rotel tomato's, cheese (I leave a little cheese to add to the top before I bake) and place in an 8x8 baking dish.
  • Bake at 350 for 20-30 minutes ot until heated thru.
  • After cooling slightly, put a layer of sour cream (depending on taste, I like a little thicker layer myself) followed by the chopped onion and if you choose, the jalapeno's (I put the jalapeno's on top so people can eat around them if they want).
  • Serve with dip size Fritos or Tortilla chips.
  • (I have used this same recipe with flour tortillas for simple bean burritos at a childs birthday party. I just used mild Rotel and nixed the jalapeno's).

Nutrition Facts : Calories 341.3, Fat 15.7, SaturatedFat 9.4, Cholesterol 42.7, Sodium 553.8, Carbohydrate 34.9, Fiber 10.5, Sugar 1.1, Protein 16.8

REFRIED BEAN BURRITOS



Refried Bean Burritos image

These are quick and fairly healthy if made with low fat ingredients, add some rice if you want to stretch them farther or just go with basic bean and cheese.

Provided by JMS0173

Categories     Lunch/Snacks

Time 20m

Yield 5 serving(s)

Number Of Ingredients 17

1 (14 ounce) can refried beans (I use fat free)
1 teaspoon chili powder or 1 teaspoon ground dried chile
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 -5 dashes garlic powder
hot sauce
1 cup hot cooked rice (I usually omit) (optional)
8 ounces cheddar cheese or 8 ounces monterey jack pepper cheese, shredded or thinly sliced (I use low fat)
your favorite salsa
1 package flour tortilla (10-in. The recipe usually uses 5 tortillas the way I make it)
chopped tomato
shredded lettuce
sliced black olives
sliced scallion
sliced jalapeno
sour cream
guacamole

Steps:

  • Place beans in microwave safe dish.
  • Stir in next 5 ingredients.
  • Heat on medium power for about 3 minutes or until hot, stirring once halfway through.
  • Alternatively, heat over low heat on stovetop until warmed through.
  • If mixture becomes too thick, add water.
  • Mix in rice, if using.
  • Meanwhile, heat the tortillas.
  • Use the method you like best.
  • I usually just heat them one at a time in a dry skillet over medium heat, about 20-30 secs per side, or just until pliable.
  • Place about 1/3 cup bean mixture in each tortilla, add cheese, salsa and toppings, and roll.
  • You can bake them in a 350 degree oven for 10-15 minutes if you want them firmer/crisper.
  • I like to skip this step.
  • That's it!
  • These refrigerate well for a few days.
  • I can't speak for the freezer.
  • I end up with 5 medium sized burritos; if you use the rice or more veggies, you will get more.
  • Since I usually reheat one or two at a time, I add sour cream after reheating.
  • No one would call these authentic Mexican food; they taste more like a fresher and better version of Taco Bell, but they are very good.

BEEF & BEAN BURRITOS RECIPE BY TASTY



Beef & Bean Burritos Recipe by Tasty image

Here's what you need: ground beef, taco seasoning, flour tortillas, refried bean, shredded mexican cheese blend

Provided by Claire Nolan

Categories     Lunch

Yield 6 burritos

Number Of Ingredients 5

1 lb ground beef
2 tablespoons taco seasoning
6 flour tortillas
16 oz refried bean, 1 can
1 cup shredded mexican cheese blend

Steps:

  • Add ground beef to a large skillet over high heat and sprinkle with taco seasoning. Cook, breaking up the meat, until browned. Drain the fat and set aside to cool.
  • Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked beef and cheese.
  • Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
  • To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
  • Enjoy!

Nutrition Facts : Calories 480 calories, Carbohydrate 34 grams, Fat 22 grams, Fiber 3 grams, Protein 31 grams, Sugar 1 gram

BEAN BURRITO



Bean Burrito image

An American-style vegetarian wrap, with a savoury bean filling.

Provided by KichigaiHime

Time 25m

Yield Makes 1 large, or 2 smaller, burritos

Number Of Ingredients 0

Steps:

  • Fry the garlic and onion for a few minutes, until the onion is a little brown.
  • Add the beans, pepper and salsa. Add the sweetcorn now too, if you are using it. Continue to heat for a minute or two.
  • Add the soft cheese, in small chunks. Mix until it has all melted into the filling.
  • Add salt to taste. You can add coriander, pepper, cumin or other herbs too, if you like.
  • Continue to heat and stir until the bean filling has reduced to the consistency you would like it. Be aware that the filling tends to thicken a bit after sitting and cooling for a while.
  • Serve in a warmed tortilla (or two, if you want a couple of smaller burritos, instead of one big one). You can toast the wrapped burrito in the oven, with grated cheese on top, if you like.

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