Double Bean Lunch Burritos Recipes

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EASY REFRIED BEAN AND CHEESE BURRITOS



Easy Refried Bean and Cheese Burritos image

Easy, breezy, freezy. Roll up a few burritos, bake 'em up, and eat them now or freeze individually for super-easy lunches and dinners down the road. This flexible recipe can be made vegetarian, carnivorous, or vegan to satisfy every eater.

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 35m

Number Of Ingredients 18

1 (15-ounce) can refried beans
2 cups cooked brown rice
1 cup of your favorite salsa (any kind should do fine)
1 (5-ounce) can diced green chilies
1 cup frozen corn kernels (thawed)
1 cup shredded cheddar cheese plus another 1/2 cup or more for topping (omit for vegan version)
12-10- inch flour tortillas*
1 cup shredded cooked chicken
1/2-1 teaspoon ground cumin (to taste)
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
Salsa
Sour cream or cashew sour cream
Guacamole
Diced tomatoes
Diced avocados
Fresh cilantro
Sliced scallions

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • In a large bowl, stir together the refried beans, brown rice, salsa, chilies, corn, and 1 cup cheese. If adding chicken to half, move 3 cups of the mix to a separate medium bowl, add the chicken, and stir. If making a vegan filling (without cheese), add 1/2 teaspoon cumin, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper. Taste and add more seasoning if desired.
  • If the tortillas don't seem pliable (likely to rip when you bend/roll them), place tortillas on a large plate and cover with a damp dishtowel. Microwave on high for 30 seconds to steam the tortillas.
  • One at a time, lay the tortillas flat and place 1/3 cup filling just below the center. Fold in the sides of the tortilla so that they nearly touch, then bring up the bottom of the tortilla, pulling the contents tight, rolling the burrito from the bottom upl, and keeping the sides tucked as you go. For more guidance, here's a terrific piece from The Kitchn on how to roll a burrito.
  • Lay the burritos side by side in a 9-inch x 13-inch pan (or, if you're making a meaty version and a vegetarian version, keep them segregated by using two 8-inch by 8-inch pans).
  • Sprinkle additional cheddar cheese over the top (omit for vegan version) and bake for about 20 minutes, until heated through, cheese is melted, and they're starting to turn golden brown. Serve.

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.

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.

BLACK BEAN AND VEGETABLE BURRITOS



Black Bean and Vegetable Burritos image

An easy Black Bean and Vegetable Burritos recipe

Categories     Sandwich     Bean     Tomato     Vegetable     Vegetarian     Quick & Easy     Healthy     Jalapeño     Bon Appétit

Yield Serves 4

Number Of Ingredients 14

4 9- to 10-inch-diameter flour tortillas
3/4 cup chopped onion
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup chopped red bell pepper
2/3 cup frozen corn kernels, thawed
1 medium carrot, coarsely grated
1 2/3 cups canned black beans, rinsed, drained
1/2 cup drained canned Mexican-style stewed tomatoes
2 teaspoons minced seeded jalapeño chile
8 tablespoons grated Monterey Jack cheese (about 2 ounces)
4 tablespoons nonfat sour cream
4 tablespoons chopped fresh cilantro

Steps:

  • Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
  • Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.
  • Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.

BLACK BEAN AND RICE BURRITOS



Black Bean and Rice Burritos image

An easy and expandable burrito base. Add bacon, avocado, pico de gallo, or whatever you wish. Sprinkle each burrito with Cheddar and Monterey Jack cheeses, lettuce, and sour cream. Wrap, eat, and be happy.

Provided by Bobikel

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 8

Number Of Ingredients 17

1 cup white rice
2 cups water
1 tablespoon butter
½ sweet yellow onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon chili powder, or more to taste
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon freshly cracked black pepper
1 teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
1 (15 ounce) can black beans, drained
1 (8 ounce) can tomato sauce
8 large flour tortillas, warmed
2 tablespoons chopped fresh cilantro

Steps:

  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.
  • Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.
  • Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.

Nutrition Facts : Calories 428.2 calories, Carbohydrate 72.5 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 7.9 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 894.9 mg, Sugar 3.3 g

COOL MEXICAN BEAN WRAPS



Cool Mexican bean wraps image

Beans are magical little things and massively underrated. I'm showing them some love by pairing them with exciting Mexican flavours.

Provided by Jamie Oliver

Categories     Healthy dinner ideas     Mexican     Healthy lunch ideas     Healthy meals     Healthy vegetarian recipes

Time 40m

Yield 4

Number Of Ingredients 12

1 onion
1 red pepper
60g Cheddar cheese
olive oil
1 clove of grlic
1 teaspoon chilli powder
1 teaspoon tomato puree
1 400g tin plum tomatoes
1 400g tin red kidney beans
4 large flour tortillas
2 large handfuls mixed salad leaves
balsamic vinegar

Steps:

  • Preheat the oven to 180°C/350°F/ gas 4. Peel and finely slice the onion, then deseed and slice up the pepper. Coarsely grate the cheese.
  • Heat a little oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, or until softened.
  • Peel and crush the garlic, then add to the pan along with the chilli powder.
  • Add the tomato purée and the tomatoes, breaking them up with a spoon as you go, then drain and add the kidney beans.
  • Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper.
  • In a separate pan, fry the pepper in a little oil until starting to soften, then set aside.
  • Divide the filling mixture in half, then blitz one half with a stick blender to form a bean paste - if you don't have a stick blender, mash with a potato masher.
  • Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and a spoonful of red pepper, and sprinkle with cheese. Roll up the tortillas and place on greased baking tins.
  • Bake for 5 to 10 minutes, or until golden and warmed through.
  • Dress the salad leaves in a little oil and vinegar, then serve alongside your bean wraps.

Nutrition Facts : Calories 416 calories, Fat 9.3 g fat, SaturatedFat 3.9 g saturated fat, Protein 19.5 g protein, Carbohydrate 67.8 g carbohydrate, Sugar 14.4 g sugar, Sodium 0.9 g salt, Fiber 11.2 g fibre

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