Jalapeno Burritos With Red Chili Gravy Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICY BEEF BURRITOS



Spicy Beef Burritos image

These beef burritos contain various peppers and seasonings on top of refried beans. Top them off with lettuce, sour cream, cheese, and wrap up in a soft shell.

Provided by Luke

Categories     100+ Everyday Cooking Recipes

Time 50m

Yield 6

Number Of Ingredients 15

6 ounces sliced jalapeno peppers
1 tomato, diced
1 (4 ounce) can chopped green chile peppers
1 green bell pepper, diced
1 red bell pepper, diced
1 onion, diced
1 ½ tablespoons hot sauce
¼ teaspoon ground cayenne pepper
1 pound ground beef
1 (1 ounce) package burrito seasoning
1 (14 ounce) can refried beans
6 (10 inch) flour tortillas
1 (10 ounce) bag shredded lettuce
1 (8 ounce) container sour cream
1 (8 ounce) package shredded sharp Cheddar cheese

Steps:

  • Mix jalapeno peppers, tomato, green chile peppers, green bell pepper, red bell pepper, onion, hot sauce, and cayenne pepper together in a large bowl.
  • Cook beef in a large skillet over medium-high heat, stirring to break up clumps, about 5 minutes. Drain excess grease. Add jalapeno pepper mixture and burrito seasoning; cook, covered, stirring occasionally, until flavors combine, about 10 minutes.
  • Pour refried beans into a saucepan over medium-low heat. Cook and stir until heated through, about 5 minutes.
  • Warm each tortilla in the microwave until soft, 15 to 20 seconds. Spread a layer of refried beans on top. Divide beef mixture among tortillas. Top with lettuce, sour cream, and Cheddar cheese. Fold in opposing edges of each tortilla and roll up into a burrito.

Nutrition Facts : Calories 723.2 calories, Carbohydrate 59.9 g, Cholesterol 107.5 mg, Fat 38.9 g, Fiber 8.5 g, Protein 34 g, SaturatedFat 19.1 g, Sodium 2042.5 mg, Sugar 6.5 g

JALAPENO BURRITOS WITH RED CHILI GRAVY



Jalapeno Burritos With Red Chili Gravy image

This recipe was adapted from Neal Barnard's cookbook, "Turn Off the Fat Genes". This is so good, you won't even miss the cheese! To shorten future preparation time, make extra gravy and freeze for up to three months. You may also use canned beans instead of dried ones.

Provided by Sharon123

Categories     Beans

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 27

2 1/2 cups dried pinto beans
6 cups water
2 onions, diced
1 pinch salt (optional)
2 jalapeno peppers, minced (or to taste)
6 medium garlic cloves, minced
1/2-3/4 cup onion, chopped
3 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon sea salt
2 cups corn kernels
10 flour tortillas
1 green onion, thinly sliced
2 teaspoons minced chili peppers (jalapeno or serrano)
1/4 teaspoon paprika
1/2 teaspoon salt (optional)
1 tablespoon dried oregano
1/2 teaspoon cayenne pepper
2 tablespoons coarsely chopped fresh cilantro (or parsley, if desired)
1/4 onion, chopped
1 garlic clove, chopped
1/2 cup tomato sauce
2 cups water
3 tablespoons flour
3 tablespoons olive oil
salt, to taste

Steps:

  • To make bean filling:.
  • Place beans in a large pot, cover with water, and soak overnight. Drain soaking water; rinse beans well and return to pot. Add 6 cups water, onions, and a pinch of salt, if desired. Bring to a boil; reduce heat, cover, and simmer, adding more water if necessary, until beans are soft, about 3 hours. Drain and mash beans with a potato masher or electric mixer. Stir in jalapenos, garlic, onion, spices, and corn kernels. Taste and adjust seasonings. Keep warm.
  • To make gravy:.
  • Combine minced chili pepper, spices, cilantro(or parsley), onion, garlic, tomato sauce, and water in a saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Meanwhile, in a small bowl, combine flour and olive oil, mixing until smooth. Whisk slowly into gravy mixture; return to a boil and cook, stirring frequently, until sauce thickens. Salt to taste.
  • Warm tortillas one at a time for a few seconds over a hot burner. Place a small amount of beans in the center of each tortilla and roll up. Cover with Red Chili Gravy and garnish with green onions. Serve immediately. Serves 10.

BONELESS RIB EYE AND RED BEAN CHILI WITH JALAPENO CORNBREAD CRUMBLES



Boneless Rib Eye and Red Bean Chili with Jalapeno Cornbread Crumbles image

This is a childhood favorite of mine, reimagined with a better quality of meat.

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 29

4 tablespoons unsalted butter, melted, plus more for greasing the pan
1 1/2 cups stone-ground yellow cornmeal
1 1/2 cups all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
2 large eggs
1 1/4 cups buttermilk
2 tablespoons honey
2 jalapenos, seeded and minced
2 pounds boneless rib eye steak
Kosher salt and freshly ground black pepper
4 teaspoons garlic salt
5 ounces olive oil
2 cloves garlic, minced
1 large onion, diced
5 1/2 ounces tomato paste
Two 15-ounce cans kidney beans
Two 14-ounce cans crushed tomatoes
2 cups beef broth
2 teaspoons dried oregano
1 tablespoon ground cumin
2 teaspoons chili powder
2 tablespoons unsalted butter
1 cup shredded Cheddar
1/4 cup sour cream, thinned with a tablespoon of water
Thinly sliced scallions, for garnish

Steps:

  • For the jalapeno cornbread crumbles: Preheat the oven to 375 degrees F and grease a 12- by-10-inch pan with butter. Set aside.
  • Combine the cornmeal, flour, both sugars, baking powder, baking soda and salt in a bowl, then whisk and set aside. In another bowl, combine the eggs, buttermilk, honey and melted butter. Make a well in the center of the dry ingredients and add the wet ingredients; mix until combined. Fold in the jalapenos. Pour into the greased pan, then smooth with a spatula and bake, 10 minutes. Rotate the pan and continue to bake until risen and golden brown, 10 to 20 minutes more. Set aside to cool.
  • For the rib eye and red bean chili: Meanwhile, cut the rib eye into medium dice and add to a large bowl. Sprinkle with salt, pepper and 2 teaspoons garlic salt.
  • Heat 3 ounces olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat until hot. Add the seasoned meat, in batches if needed, and brown on all sides, about 3 minutes. Remove the meat from the pot, then set aside in a bowl and add the remaining 2 ounces oil to the pot; heat until hot. Add the garlic and onions and stir until the garlic is fragrant, about 30 seconds. Stir in the tomato paste until combined, then pour in the beans and crushed tomatoes, stirring to combine. Stir in the beef broth, oregano, cumin, chili powder, butter, 1 tablespoon kosher salt and the remaining 2 teaspoons garlic salt. Bring to a low simmer and cook to concentrate flavors, 8 to 10 minutes. Stir in the browned meat, then cover. Allow to simmer for 25 minutes.
  • Meanwhile, crumble the cornbread into bite-sized pieces.
  • Ladle individual servings of chili into bowls. Top with the Cheddar and crumbled cornbread, then drizzle with the sour cream. Garnish with the scallions and serve.

CHILI GRAVY FROM ROBB WALSH



Chili Gravy from Robb Walsh image

Make and share this Chili Gravy from Robb Walsh recipe from Food.com.

Provided by Becky Boo

Categories     Mexican

Time 26m

Yield 2 Cups, 8 serving(s)

Number Of Ingredients 9

1/4 cup lard (or veggie oil)
1/4 cup flour
1/2 teaspoon black pepper
1 teaspoon salt
1 1/2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano (Mexican oregano is preferred if available)
2 tablespoons chili powder (wither homemade or dark brand, Gerhardts, or Whole Foods)
2 cups chicken broth (or water)

Steps:

  • Heat the oil in a skillet over medium-high heat.
  • Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
  • Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
  • Add chicken broth or water, mixing and stirring until the sauce thickens.
  • Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups.

Nutrition Facts : Calories 91.8, Fat 7.2, SaturatedFat 2.7, Cholesterol 6.1, Sodium 511.5, Carbohydrate 5, Fiber 1, Sugar 0.4, Protein 2.1

JALAPENO BURRITOS WITH RED CHILI GRAVY



Jalapeno Burritos With Red Chili Gravy image

To shorten future prep time, make extra gravy and freeze up to 3 months. Onight soaking of beans not included in preparation time.

Provided by Shirl J 831

Categories     Mexican

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 26

2 1/2 cups dried pinto beans
6 cups water
2 onions, diced
1 pinch salt (optional)
2 jalapeno peppers, minced
4 large garlic cloves, minced
1/2-3/4 cup chopped onion
3 teaspoons cumin
2 teaspoons chili powder
2 teaspoons oregano
1 teaspoon sea salt
2 cups corn kernels
10 flour tortillas
1 green onion
2 teaspoons minced chili peppers (jalepeno or serrano)
1/4 teaspoon paprika
1/2 teaspoon salt (optional)
1 tablespoon oregano
1/2 teaspoon coarse chopped fresh cilantro
1/4 onion, chopped
1 garlic clove, chopped
1/2 cup tomato sauce
2 cups water
3 tablespoons flour
2 tablespoons oil
salt

Steps:

  • Filling: place beans in large pot, cover with water and soak overnight.
  • Drain water off and rinse well return to pot.
  • Add 6 cups water, onions and pinch of salt. Bring to boil; reduce heat to simmer, add more water if needed till beans are soft, about 3 hrs cooking time.
  • Drain and mash bean with masher.
  • Stir in jalapenos, garlic, onion, spices and corn.
  • Taste and adjust seasonings, keep warm.
  • Gravy: combine chili pepper, spices, cilantro, onion, garlic, tomato sauce and water in pan, bring to boil, reduce heat and simmer 5 minutes.
  • Meanwhile, in small bowl combine flour and oil, mix well.
  • Whisk slowly into gravy mixture; return to boil and cook, stirring often, till sauce thickens.
  • Salt to taste.
  • Warm tortillas one at a time for few seconds over hot burner, place a small amount of bean mixture in center and roll up.
  • Cover with gravy and garnish with green onions.
  • Serve.

Nutrition Facts : Calories 348.8, Fat 6.2, SaturatedFat 1.1, Sodium 506.1, Carbohydrate 60, Fiber 10.4, Sugar 3.7, Protein 14.9

MEXICAN GRAVY



Mexican Gravy image

This is my version of Mexican village gravy. Serve over burritos, with chips, or anything else in which you like Mexican gravy.

Provided by tpf2005

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 30m

Yield 6

Number Of Ingredients 7

½ cup flour
2 tablespoons chili powder
2 teaspoons onion powder
1 teaspoon dried Mexican oregano
1 teaspoon salt
6 tablespoons vegetable oil
4 cups water

Steps:

  • Mix flour, chili powder, onion powder, oregano, and salt together in a small bowl.
  • Heat oil in a large saucepan over low heat. Whisk flour mixture into hot oil until smooth. Pour water into mixture in small amounts and whisk to incorporate smoothly between additions. Bring the gravy to a simmer for 5 minutes. Remove from heat and cool 10 minutes.

Nutrition Facts : Calories 170 calories, Carbohydrate 10.1 g, Fat 14.2 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 419.7 mg, Sugar 0.5 g

SPICY JALAPENO AND BELL PEPPER CHILI



Spicy Jalapeno and Bell Pepper Chili image

Spicy pepper chili, This is great with fresh bread and corn chips. And some water to cool your mouth!

Provided by Jerimy

Categories     Beans

Time 6h10m

Yield 12 bowls, 10-12 serving(s)

Number Of Ingredients 16

1 1/2 lbs hamburger
24 ounces tomato paste
6 ounces water
2 cans spicy chili beans (with sauce)
1 (15 ounce) can dark red kidney beans
1 green bell pepper, diced
1 red bell pepper, diced
yellow bell pepper, diced
1 jalapeno pepper, diced
1 medium white onion
2 teaspoons pepper
1 teaspoon salt
1 teaspoon garlic salt
2 teaspoons cayenne pepper
3 teaspoons chili powder
1/2 ounce Tabasco sauce

Steps:

  • Brown ground beef (you can also use ground turkey or pork).
  • Dice peppers, onion, and jalpeno.
  • Mix all ingredients in a medium to large crock pot.
  • Make sure you drain the red kidney beans but not the chili beans.
  • Make sure you include the gravy from the chili beans Cook on low for 6-8 hours.
  • occasionally stir to make sure all ingredients are mixed together.
  • enjoy!
  • This recipe is extremely spicy, you have been warned!

More about "jalapeno burritos with red chili gravy recipes"

NEAL BARNARD’S JALAPEñO BURRITOS WITH RED CHILI GRAVY
Web Aug 21, 2012 Bring to a boil, reduce heat, and simmer for 5 minutes. Meanwhile, in a small bowl, combine flour and vegetable oil, mixing until smooth. Whisk slowly into gravy …
From deliciousliving.com
Servings 10
Calories 464 per serving
Estimated Reading Time 1 min


BEAN BURRITOS
Web Aug 20, 2021 Remove from heat. In a small bowl, mix together the cooked rice, cilantro, lime juice and zest. To make the burritos, divide 1/4 of the warmed bean mixture, …
From chilipeppermadness.com


NEAL BARNARD’S JALAPEñO BURRITOS WITH RED CHILI GRAVY
Web 10 mai 2018 - To shorten future preparation time, make extra gravy and freeze for up to three months. 10 mai 2018 - To shorten future preparation time, make extra gravy and …
From pinterest.com


EASY CHILI CHEESE BURRITOS WITH LEFTOVER CHILI - THE BEAN …
Web May 1, 2021 Instructions. Place the two tortillas on a flat surface, like a wooden cutting board. Strain the chili with a slotted spoon and place about ½ cup in the middle of each …
From thebeanbites.com


SMOTHERED BEEF BURRITOS WITH CHILI CON CARNE - HOW TO …
Web May 4, 2022 Heat the olive oil in a large skillet over medium-high heat. Add the onions and peppers and cook until soft, about 4 to 5 minutes. Add the garlic and cook for another 30 …
From howtofeedaloon.com


JALAPENO BACON GRAVY RECIPE
Web ingredients Units: US 1⁄4 oil or 1/4 dripping 6 slices bacon, chopped 1 -2 jalapeno, seeded and minced 1⁄4 cup all-purpose flour 2 - 2 1⁄2 cups milk 1⁄2 cup heavy cream directions …
From food.com


COMBINATION BURRITO WITH CHILI GRAVY - THE KITCHENARIUM
Web Apr 30, 2015 Directions for the ground beef Place all ingredients in a large pan over high heat. Bring to boil. Turn down to medium/medium low heat and simmer for 1 hour. Use a …
From thekitchenarium.com


JALAPENO BURRITOS WITH RED CHILI GRAVY RECIPE
Web Jalapeno Burritos With Red Chili Gravy Recipe
From youtube.com


WORLD BEST JALAPENO FOOD RECIPES: JALAPENO BURRITOS WITH …
Web 2 jalapeno peppers, minced (or to taste) 6 medium garlic cloves, minced ; 1/2-3/4 cup onion, chopped ; 3 teaspoons ground cumin ; 2 teaspoons chili powder ; 2 teaspoons …
From worldbestjalapenorecipes.blogspot.com


JALAPENO BURRITOS WITH RED CHILI GRAVY - LUNCHLEE
Web Jan 22, 2023 This recipe was adapted from Neal Barnard's cookbook, "Turn Off the Fat Genes". This is so good, you won't even miss the cheese! To shorten future preparation …
From lunchlee.com


MEXICAN RED CHILI GRAVY (AKA SAUCE)
Web Add the chilis, garlic, salt and black pepper to taste, 1 tsp or less bouillon (mixed with 1/3 c of the reserved stock) and optional 1/4 to 1/2 tsp ground cumin and a dash of ground …
From instructables.com


RED CHILE GRAVY - HATCH CHILE EXPRESS
Web Dec 15, 2016 1 tsp Salt 1/2 tsp Pepper 1/4 tsp Cumin 1/2 tsp Garlic Salt Servings: Instructions In a medium saucepan or skillet, melt shortening or warm the olive oil over …
From hatchchileexpress.com


CARNE ADOVADA
Web Oct 23, 2020 Add the chicken broth, orange juice, red chile powder, oregano, coriander, cumin and a bit more salt and pepper to taste. Cook for 5 minutes to thicken the gravy or …
From chilipeppermadness.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #beans     #american     #mexican     #southwestern-united-states     #dinner-party     #vegan     #vegetarian     #dietary     #4-hours-or-less

Related Search