Floridanatives Pinto Bean Burritos Recipes

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EASY VEGAN BEAN BURRITO



Easy Vegan Bean Burrito image

This homemade vegan bean burrito is easy to make in only 15 minutes or less! It's such a healthy, satisfying and filling lunch or dinner idea full of delicious Mexican flavors and exciting textures.

Provided by Alena

Categories     Dinner

Time 15m

Number Of Ingredients 11

2 large tortillas
3 oz salsa (80 g)
½ cup cooked kidney or black beans (80 g)
½ green onion, finely chopped
Salt, pepper & cayenne to taste
3 tbsp brown rice, cooked
½ avocado, sliced
2 tsp corn kernels
2 leaves lettuce, shredded
½ fresh tomato, chopped
3 tbsp red bell pepper, sliced (20 g)

Steps:

  • In a small bowl, mash beans and salsa with a fork. Don't overdo it; it's okay when some beans retain their texture.
  • Add green onion, salt, pepper and cayenne to taste. Mix until well-combined.
  • Fill each tortilla with half of the cooked rice, bean mixture, corn, avocado, lettuce, tomato and bell pepper.
  • Make sure your burritos are not too full so that you can still roll them!
  • Fold in the sides and roll it tightly, closing both ends. Repeat with the other burrito.
  • Place them both seam side down into a frying pan and grill over medium-high heat for around 3-5 minutes until brown and crispy.
  • Flip with a spatula and grill for another 3 minutes. Cut in half and enjoy!

Nutrition Facts : Calories 440 calories, Carbohydrate 78 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 13 grams fat, Fiber 17 grams fiber, Protein 27 grams protein, SaturatedFat 2 grams saturated fat, ServingSize ½ recipe, Sodium 681 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

BEEF AND BEAN BURRITOS



Beef and Bean Burritos image

And easy recipe for Beef and Bean Burritos.

Yield Serves 8

Number Of Ingredients 12

1 pound lean ground beef
1 onion, chopped
4 large garlic cloves, minced
3 tablespoons ground cumin
3 15-ounce cans black beans or pinto beans, rinsed, drained
1 14 1/2-ounce can beef broth
1 4-ounce can diced green chilies
4 green onions
Warm flour tortillas
Grated Monterey Jack cheese
Chopped fresh cilantro
Purchased salsa

Steps:

  • Heat heavy large skillet over medium-high heat. Add beef and cook until brown, breaking up beef with fork, about 6 minutes. Add chopped onion and garlic and cook until onion is transparent, stirring frequently, about 5 minutes. Stir in cumin and cook 1 minute. Add beans, broth and chilies and cook until beans are creamy and thickened, crushing beans with back of spoon, about 15 minutes. Mix in green onions.
  • Transfer beans to baking dish. Serve with tortillas, cheese, cilantro and salsa, allowing diners to assemble their own burritos at the table.

VEGETARIAN BEAN AND RICE BURRITO



Vegetarian Bean and Rice Burrito image

Like vegetarian burritos or bean burritos? Make a simple vegan bean and rice burrito with just a few simple Mexican-inspired ingredients.

Provided by Jolinda Hackett

Categories     Entree     Lunch     Dinner

Time 24m

Yield 4

Number Of Ingredients 12

2 cups cooked rice
2 tablespoons fresh cilantro (chopped)
2 limes (juiced)
1/2 onion (diced)
3 to 4 cloves garlic (minced)
2 tablespoons vegetable oil (or olive oil)
1 (15-ounce) can black beans (or pinto beans; drained)
1 tablespoon chili powder
1/2 teaspoon cumin
1 tablespoon hot sauce (or to taste)
Optional: pinch salt (to taste)
2 (10-inch) large tortillas

Steps:

  • Gather the ingredients.
  • In a large microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.
  • In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute.
  • Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.
  • Spoon the cilantro-lime rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.
  • Wrap the burritos : Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.
  • Cut in half, and serve immediately.

Nutrition Facts : Calories 812 kcal, Carbohydrate 141 g, Cholesterol 0 mg, Fiber 14 g, Protein 24 g, SaturatedFat 3 g, Sodium 1290 mg, Sugar 2 g, Fat 17 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

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.

QUICK BEAN AND RICE BURRITOS



Quick Bean and Rice Burritos image

These hearty and zippy burritos can be whipped up in a jiffy. -Kimberly Hardison, Maitland, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 13

1-1/2 cups water
1-1/2 cups uncooked instant brown rice
1 medium green pepper, diced
1/2 cup chopped onion
1 tablespoon olive oil
1 teaspoon minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) black beans, rinsed and drained
8 flour tortillas (8 inches), warmed
1 cup salsa
Optional toppings: Reduced-fat shredded cheddar cheese and reduced-fat sour cream

Steps:

  • In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes. , Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes., Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.

Nutrition Facts : Calories 290 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 504mg sodium, Carbohydrate 49g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein.

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.

FLORIDANATIVE'S PINTO BEAN BURRITOS



Floridanative's Pinto Bean Burritos image

From the back of the pinto bean can, these have great flavor and are easy to make for a quick week night dinner. While we like these burritos as written (though I add more green chilies), you can spice these up by adding 1/8 teaspoon ground red pepper, 2 teaspoons hot sauce, or minced ancho chilies, depending on your preference. These burritos are also good with black beans, or a mix of both black and pinto beans.

Provided by kitty.rock

Categories     < 30 Mins

Time 30m

Yield 8 burritos, 8 serving(s)

Number Of Ingredients 11

1 medium onion, finely chopped
4 garlic cloves, minced
2 tablespoons extra virgin olive oil
1 (15 ounce) can organic pinto beans, drained and rinsed
2 tablespoons canned green chilies, chopped (I use the whole small can)
1 tablespoon dried chili powder
1/2 teaspoon ground cumin
2 cups shredded low-fat cheese (jack, pepper jack, cheddar or a mixture)
1 cup prepared organic salsa
8 large organic whole grain soft tortillas
canola cooking spray (for casserole dish)

Steps:

  • Preheat oven to 350°F.
  • In a large sauce pan over medium heat, saute onion and garlic in oil until soft.
  • Add beans, chilies and seasonings. Mix and mash the beans somewhat to the desired consistency.
  • Remove from heat; spread beans, cheese and salsa in the middle of each tortilla. (I use about 2/3 cup beans and about 1/4 cup cheese per tortilla so they roll up nicely).
  • Roll up tortillas and place in 7 x 11 or 9 x 13 ovenproof casserole dish, lightly sprayed with oil.
  • Cover with foil and bake at 350F for 15 minutes. Serve.
  • NOTE: I put additional salsa and cheese on top before baking ~ we like our burritos extra cheesy!

Nutrition Facts : Calories 538.5, Fat 15.1, SaturatedFat 4.2, Cholesterol 6.9, Sodium 1139.4, Carbohydrate 77.5, Fiber 9.4, Sugar 4.3, Protein 23.2

PINTO BEANS FOR BURRITOS



Pinto Beans for Burritos image

This is my attempt to re-create the beans at my favorite burrito place, Tortillas, in Atlanta GA. Unfortunately, they closed, so now I have to try to make my own burritos, because no other establishment makes a burrito that measures up. Also, I now live in NYC, which is a burrito desert. Do not pre-soak your beans. If you do this, they will already have absorbed a bunch of water and will not be able to absorb all the flavors from the spices and broth. Do not worry about the salt added at the beginning, it is an old wives' tale that beans will be tough if you add salt at the beginning. You want to add all the spices and seasonings at the start so the beans will absorb them.

Provided by xtine

Categories     Beans

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb pinto beans
1 teaspoon kosher salt
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
2 tablespoons olive oil
1 quart chicken broth
1 quart water

Steps:

  • Sort the beans to make sure there are no small rocks, screws, etc. in them. And yes, I have personally found these things in dried beans before. Sort or hope you have good dental coverage.
  • Put the beans, all the spices, and the olive oil in a large pot. Mix well.
  • Add the chicken broth and water, and stir to mix well.
  • Bring to a boil and then reduce heat to a simmer. Cook beans, uncovered, for 3 to 4 hours until done to your liking (It usually only takes me 3 hours, and sometimes less than 3 if I have it at a fast simmer. After 2 hours, take out a bean every 30 minutes or so and eat it to check if it is done enough for you).

BEEF AND BEAN BURRITOS



Beef and Bean Burritos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

1 medium onion, diced
2 pounds ground beef
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon ground oregano
1/4 teaspoon salt
Three 7-ounce cans Mexican tomato sauce (I use El Patobrand) or enchilada sauce
One 28-ounce can refried beans
3/4 cup grated Cheddar, plus extra for sprinkling
12 burrito-size flour tortillas
1/2 cup fresh cilantro leaves

Steps:

  • Preheat the oven to 170 to 180 degrees F.
  • In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
  • Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
  • Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
  • When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
  • Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.

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