Crispy Chipotle Bean Burritos Recipes

RACH'S EASY CHEESY CHIPOTLE CHICKEN + BLACK BEAN BURRITOS WITH BACON

Steps:

• For the rice, combine the rice and stock in a pot, bring to a boil and reduce the heat to simmer, add a pinch of salt
• Add the spinach, juice of 1 lime, scallions, garlic and jalapeño to food processor and pulse to finely chop
• Cook rice 15 minutes, stir in the spinach, cook 3 minutes more, remove from heat, let stand 5 minutes and fluff with fork
• For the beans, in a medium skillet, heat oil, ½ turn of pan, over medium-high heat, add bacon and render the fat, add onions, jalapeño pepper and garlic, stir, add spices and stir again, add ½ cup water, let it absorb, add black beans and juice of 1 lime, and reduce heat to low
• For the chicken, heat a large skillet over medium to medium-high heat, melt butter and add the onion and garlic, season with salt and pepper, and stir to soften, add chipotle in adobo, add honey and stock, stir in crema and cheese, add chicken and heat through
• Char the tortillas in stainless skillet or over open flame on gas burner
• Build burritos: rice, beans, chicken in cheesy chipotle sauce, tuck in sides, wrap and roll tightly
• Halve the burritos

CRISPY BEAN AND CHEESE BURRITOS

Steps:

• Add the refried beans, salsa, chili powder, garlic powder and cumin to a mixing bowl and stir until smooth.
• Spoon about three tablespoons of the bean mixture onto the center of a flour tortilla and smooth into a thin layer.
• Sprinkle with a large pinch of shredded cheese. Roll tightly. Repeat with remaining tortillas.
• Heat 1-2 tablespoons of oil in a large saucepan over medium-high heat. Place a few burritos, seam side down, into the pan.
• Turn them every 30 seconds or so as they cook until they are golden and crispy on all sides.
• Serve warm, with homemade five-minute salsa and guacamole, for dipping.

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.

CHIPOTLE BEAN BURRITOS

Steps:

• Tightly wrap tortillas in foil. Bake at 350 degrees about 7 minutes or until softened.
• Meanwhile, cut Morningstar Farms® Spicy Black Bean Veggie Burgers into bite-size pieces. Set aside.
• Use back of spoon to slightly mash beans. Stir in 1/2 cup onions, 1/3 cup of the salsa, and chili powder. Spread bean mixture on each tortilla just below center. Sprinkle veggie burger pieces and cheese on top of bean mixture. Fold bottom edges of tortillas over filling. Fold in sides. Roll up. Secure with toothpicks, if necessary.
• On baking sheet coated with nonstick cooking spray or lined with parchment paper, place tortilla packages, seam side up. Bake at 350 degrees about 15 minutes or until heated through and beginning to brown.
• Arrange lettuce on six serving plates. Top with tortilla packages, removing toothpicks, if used. Spoon remaining 1 cup salsa and sour cream on top. Sprinkle with additional onion if desired.This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

HOMEMADE CHIPOTLE BURRITO

Steps:

• Rinse beans and place in a large saucepan. Cover with water 2 inches higher than beans and soak overnight. Drain beans in a colander and rinse. Return to saucepan or stock pot. Add water and bring to a boil. Add oil, cumin and cilantro to pan with black beans. Cook over low heat, stirring occasionally, until beans are fully cooked and flavors have combined, about 90 minutes. Remove from heat. Find and remove bay leaf and drain excess water. Set aside to serve. In a 2-quart heavy saucepan, heat oil over low heat, stirring occasionally until melted. Add rice and lime juice to pot. Cook until rice is almost translucent. Add water and salt to pot and bring to a hard boil. Once water boils, cover and reduce heat to low. Simmer and cook undisturbed until rice is tender and water is fully absorbed, about 15-20 minutes. Turn off the heat and leave pot covered for 30 minutes to allow rice to steam. Do not remove cover or stir rice. Transfer rice to a medium bowl and fluff with a fork. In a small bowl or ramekin, mix lime juice and salt together. Pour over rice and stir to combine. Add cilantro to rice and stir to combine. Chop vegetables and oregano and toss together in a small bowl. Heat oil in a medium skillet over medium-high until simmering. Sauté vegetables until fragrant and starting to brown on edges slightly, about 5 minutes. Remove from heat and reserve in bowl. Core and seed tomatoes. Dice into small pieces and place in a medium bowl. Mince jalapeño and onion. Add to bowl with tomatoes. Add juices, cilantro, and salt to bowl with tomato mixture. Stir to combine. Cook corn in a small saucepan. Drain and reserve in a medium bowl. Mince poblano chilies and cook in now-empty sauce pan over medium-high heat until fragrant, about 3 minutes. Remove from heat and add to bowl with corn. Mince poblano chilies, jalapeño, and onion. Add to bowl with corn. Add juices, cilantro, and salt to bowl with corn mixture. Stir to combine. Using a knife, cut avocados in half and remove pits. Using spoon, scoop out green flesh into a medium sized non-reactive bowl. Using a potato masher (or a fork), mash the avacados. Add chopped onion, lime juice, salt, and pepper. Mix with a spatula until well combined. Chop tomato. If serving immediately, mix in with guacamole. Otherwise, store tomatoes in an air tight container and mix into guacamole right before serving. Place sour cream in a small bowl for serving on burritos. Shredded cheese and mix together in a medium bowl. Wash several pieces of fresh romaine lettuce. Dry each leaf. Roll each left up tightly. Using a sharp knife, cut rolled up leaf into 1/4-inch pieces, creating long, thin strands of shredded lettuce. Reserve in a bowl. Top tortilla with your favorite mix of homemade Chipotle-style toppings. To roll, fold in sides of tortilla over rice, fold tortilla edge closest to you over toppings, and pull tortilla edge farthest from you down, tightening wrap as you go. It takes some practice, so have a fork handy for the first few burritos while you get the hang of it.

CRISPY CHIPOTLE BEAN BURRITOS

Steps:

• Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium heat. Add the green onions and garlic; cook about 3 minutes or just until tender, stirring occasionally. Remove from heat . Stir in beans, corn, rice 1/3 cup of the tomatoes, cheese, and chili peppers. Set aside.
• Unroll phyllo dough; remove one sheet of the phyllo dough and place on a flat surface. (As you work, cover he remaining phyllo dough with plastic wrap to prevent it from drying out) Lightly coat the phyllo sheet with cooking spray. Lay another sheet of phyllo dough on top he first sheet and lightly coat with cooking spray. Repeat with the remaining phyllo sheets to make two more stacks. Cut each phyllo stack in half crosswise to make six stacks total (each 9x7 inches).
• To assemble burritos, spoon about 2/3 cup of the bean mixture along one side of each phyllo stack, leaving about 1 1/2inches of space on each end. Fold short sides up and over filling; roll up phyllo around filling, starting athe long side. Place burritos, seam sides down, on a large baking sheet. Coat tops of burritos with cooking spray.
• Bake 20 minutes or until tops are golden brown and filling is heated through.Serve with the remaining 1/2 cup chopped tomato and sour cream.