Burritos Simple Plain Easy Recipes

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BURRITOS MADE EASY



Burritos Made Easy image

This easy burrito recipe is packed with a bean and beef filling with a taste of the Southwest. And since the recipe makes eight big burritos, you can feed a crowd! -Jennifer McKinney, Washington, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 burritos.

Number Of Ingredients 8

1 pound ground beef
1/4 cup chopped onion
1 can (15 ounces) chili with beans
1-1/4 cups chunky salsa
1/4 cup canned chopped green chilies
8 flour tortillas (8 inches), warmed
8 slices process American cheese
Taco sauce and shredded lettuce, optional

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the chili, salsa and green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Spoon about 1/2 cupful beef mixture off center on each tortilla. Top each with a slice of cheese; roll up. Serve with taco sauce and lettuce if desired.

Nutrition Facts : Calories 365 calories, Fat 14g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 957mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

TASTY BURRITOS



Tasty Burritos image

My cousin is of Mexican heritage, and I've watched her make this crunchy beef burrito recipe for years. The very first time I made them for my own family, they instantly became a favorite meal. They're even better warmed up the next day in the microwave. -Debi Lane, Chattanooga, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 pound ground beef
1 envelope taco seasoning
1 can (16 ounces) refried beans
6 flour tortillas (12 inches), warmed
1 cup shredded Colby-Monterey Jack cheese
4 teaspoons canola oil
Sour cream and salsa

Steps:

  • In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean. , In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes. , Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up., In same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa. Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds.

Nutrition Facts :

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.

BURRITOS... SIMPLE, PLAIN, EASY



Burritos... Simple, Plain, Easy image

Michael is the daily cook and makes a lot of plain and simple foods. When he cooks "Mexican", this is the first part he serves. Tonight we only had burritos, I had two, of course. I like mine best without any meat. Michael likes his with whatever leftover meat that is in the refrigerator.

Provided by Sweetiebarbara

Categories     Breads

Time 9m

Yield 2 burritos, 2 serving(s)

Number Of Ingredients 8

2 flour tortillas
4 tablespoons fat-free refried beans
1/4 cup onion (chopped)
6 green olives (sliced)
4 kalamata olives (pitted and sliced)
2 tablespoons salsa
1/2 cup cheese (white or sharp cheddar, shredded)
2 tablespoons sour cream

Steps:

  • Place tortilla on microwavable plate.
  • Spread refried beans across one end.
  • Add onions, olives, and salsa.
  • Grate cheese on other half of tortilla.
  • Microwave 66 seconds on high.
  • Top with sour cream.
  • Fold up, and eat.

Nutrition Facts : Calories 244.4, Fat 13.8, SaturatedFat 6.6, Cholesterol 24.3, Sodium 760.8, Carbohydrate 21.8, Fiber 2.1, Sugar 2.4, Protein 8.9

BREAKFAST BURRITOS PLAIN



Breakfast Burritos Plain image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 18 burritos

Number Of Ingredients 6

18 flour tortillas
1 pound breakfast sausage
4 tablespoons salted butter
18 large eggs
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Wrap the flour tortillas in paper towels and microwave them for 1 minute to make them pliable. Set them aside.
  • Crumble the sausage finely into a large skillet over a medium heat and cook until brown, 5 to 6 minutes.
  • Add the butter to a large nonstick skillet over a medium heat. Beat the eggs in a large bowl with the salt and pepper. When the butter has melted, turn the heat to low and pour in the eggs, then add the sausage. Slowly cook the mixture, using a wooden spatula to push it around the skillet, until the eggs are totally cooked through, 8 to 10 minutes.
  • Place approximately 1/2 cup of the egg and sausage mixture into a warm tortilla, then roll up (do not tuck in the ends). Wrap in a foil square and keep warm until ready to serve. Repeat with the remaining ingredients.

EASY BEEF BURRITOS



Easy beef burritos image

Make these easy beef burritos for a simple midweek supper. The meat filling is also great stuffed into a crispy taco, or as an easy chilli con carne with rice

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 45m

Yield Makes 8/serves 4

Number Of Ingredients 15

2 tbsp sunflower oil
1 onion, finely chopped
4 garlic cloves, very finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
small pinch of cayenne pepper (more if you want it spicier)
1 tsp dried oregano
500g beef mince
pinch of golden caster sugar
1 tbsp wine vinegar or cider vinegar
400g can chopped tomatoes
400g can black beans or kidney beans, with the can water
8 flour or corn tortillas
500g cooked rice, or our Mexican tomato rice (see recipe below right)
a selection of sliced avocado or guacamole, chopped tomatoes, soured cream, shredded lettuce, sliced red onion, grated cheddar, sliced red chilli and lime halves, to serve

Steps:

  • Heat the oil in a large pan - a casserole is ideal. Fry the onions for 8 mins, then add the garlic, spices and oregano and cook for 1 min. Crumble over the mince and sizzle for 5 mins, stirring, until browned. Stir in the sugar and leave for a minute, then splash in the vinegar and pour in the tomatoes.
  • Simmer for 5 mins then tip in the beans and the water from the can. Season, stir and simmer everything for 20 mins until the beef is in a thick gravy. The sauce can be prepared up to 2 days ahead, chilled and reheated with a splash of water or frozen for 6 months.
  • To make the burritos, heat the tortillas following pack instructions. Pile some rice and beef sauce along each tortilla and scatter over your choice of topping. Fold over the ends and roll up to seal. Secure by wrapping with foil if you want. Eat immediately.

Nutrition Facts : Calories 872 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 42 grams protein, Sodium 1.11 milligram of sodium

EASY MONEY BREAKFAST BURRITOS



Easy Money Breakfast Burritos image

Yummy burritos that are so good that my husband was selling them for a buck apiece at corp school in the Navy. I was making them every night, and we bought a new couch with the money! These freeze really well; just defrost and eat. I also add fresh cooked mushrooms in these on occasion. I do find that these taste better when made ahead of time and eaten at a later time.

Provided by LYNDERAE

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 1h

Yield 10

Number Of Ingredients 8

1 pound bulk pork sausage
½ small onion, chopped
2 teaspoons butter
12 eggs, beaten
1 (4 ounce) can diced green chilies, drained
¾ cup process cheese food (such as Velveeta®), divided
¾ cup salsa
1 (10 ounce) package burrito-size flour tortillas

Steps:

  • Place the pork sausage and onion into a skillet over medium heat, and cook until the sausage is browned, about 10 minutes. Break the meat apart into crumbles as it cooks. Drain the excess grease.
  • In a separate skillet over medium heat, melt the butter until the foam subsides, and cook and stir the beaten eggs with the chilies until softly scrambled but not wet, about 3 minutes. Transfer the scrambled eggs into a large bowl, and stir in the cooked sausage mixture.
  • Place a tortilla onto a microwave-safe plate, and cook in the microwave on High setting for 10 to 20 seconds. The tortilla should be warm and pliable. Spoon about 1/2 cup of the sausage and egg mixture in a line down the the tortilla, slightly off center. Top with about 1 tablespoon of shredded cheese, and 1 tablespoon of salsa. Fold 2 opposite ends of the tortilla over the filling. Press the 2 ends down so they stay folded. Carefully roll the shorter unfolded edge over the burrito, pushing the filling to the back of the roll as you go, to snugly enclose the filling. Keep the 2 ends folded as you roll. Wrap in foil if desired. Repeat with the rest of the tortillas.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 17.6 g, Cholesterol 259.3 mg, Fat 21.4 g, Fiber 1.4 g, Protein 18.4 g, SaturatedFat 8 g, Sodium 1049 mg, Sugar 2.1 g

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