Panfried Bean Burritos Recipes

EASY REFRIED BEAN AND CHEESE BURRITOS

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.

PAN BURRITOS

Steps:

• In a saucepan, combine the first 6 ingredients; simmer for 15-20 minutes. , In a skillet, brown and crumble the beef. Drain; stir in one third of the sauce. Spread another third on the bottom of a greased 13x9-in. baking pan or dish. , Place 3 tortillas over sauce, tearing to fit bottom of pan. Spoon half of the meat mixture over tortillas; sprinkle with 1-1/2 cups cheese. Add 3 more tortillas. Spread refried beans over tortillas; top with remaining meat. Sprinkle with 1-1/2 cups of cheese. Layer remaining tortillas; top with the remaining sauce. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 35-40 minutes. Let stand 10 minutes before cutting. Serve with optional ingredients as desired.

FRIED BURRITOS

Steps:

• Dice pork and beef into bite sized chunks.
• In a large skillet, heat 2 tablespoons of oil over medium heat and cook beef and pork until meat is no longer pink. Drain and set aside.
• In the same large skillet, add ground beef, onion, bell pepper, and jalapeno. Cook until ground beef is no longer pink and vegetables are tender. Add garlic, seasoning, salt and pepper. Cook for an additional 2 minutes. Drain and set side.
• In a large Dutch oven, place all cooked meat into pan and add beef broth. Let broth come to a boil, stirring frequently, cover, reduce heat to low and simmer until broth has been absorbed.
• Add drained and rinsed pinto and black beans into Dutch oven. Add refried beans, Rotel, and diced green chilies. Stir until well combined and continue cooking over low heat until heated through, stirring frequently.
• Line a baking sheet with paper towels, set aside.
• Preheat a non stick pan over medium heat. Place tortilla in pan for approximately 20-30 seconds, turn tortilla over and repeat until tortilla is heated thoroughly.
• Place a couple heaping tablespoons of meat mixture into the middle of the tortilla, top with cheese, and fold into a burrito.
• Heat oil in a large skillet, or frying pan, over medium high heat.
• Carefully place 2-3 burritos at a time into hot oil and fry until golden brown, turn over and fry the other side until golden brown.
• Continue frying until all burritos have been cooked.
• Place cooked burritos on the prepared baking sheet in a single layer.
• Serve hot, with your favorite toppings: sour cream, sliced green onions, cilantro, salsa.
• For any leftover burritos, wrap individually in foil, place in freezer storage bags and place in the fridge if eating within a few days or place in the freezer for up to 3 months.

REFRIED BEAN BURRITOS

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.

BEAN BURRITOS

Steps:

• Cook rice according to package instructions; set aside.
• Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
• Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
• Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
• Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold sides, and hold them in. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
• Serve immediately, with salsa and sour cream, if using, or wrap per freezing instructions.

CORN, RICE & BEAN BURRITOS

Steps:

• In a large skillet, heat oil over medium-high heat. Add corn, onion and pepper; cook and stir until tender. Add garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through., Spoon 1/2 cup filling across center of each tortilla; top with cheese, yogurt and green onions. Fold bottom and sides of tortilla over filling and roll up. Serve with salsa.

COOL MEXICAN BEAN WRAPS

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.

CRISPY BEEF AND CHEESE BURRITOS

Steps:

• 1. Grab a flour tortilla. (the 8 inch size works great).
• 2. Spoon about 1/4 cup seasoned ground beef (I used this Taco Meat recipe), 1/4 C rice (I used Lemon Butter Rice) and 1/4 C grated cheddar or mexican blend cheese. If you sprinkle the cheese down both sides of the filling it will help the burrito stick together a bit better.
• 3. Pop it into the microwave for 10-15 seconds so the tortilla has a chance to get warm and pliable. Tuck the corners in and roll the old girl up. Beautiful!
• Make a few, as many as your crew will eat.
• 4. Heat a large skillet up over medium high heat. When the pan is hot add about 1 Tb olive oil and allow the oil to become hot. Place the burritos in the oil and allow them to brown on each side.
• Serve immediately with salsa, guacamole and sour cream.

PANFRIED BEAN BURRITOS

Steps:

• Preheat oven to 200°F. Put an ovenproof platter in oven to warm.
• Heat dry comal over moderate heat until hot but not smoking, then cook tomatoes, onion, bell pepper, and garlic, turning with tongs, until all are blackened in spots, 10 to 15 minutes. 3Remove from heat, then transfer tomatoes and 2 onion slices to a blender. Peel garlic and add to blender along with lime juice, chile, and 1/2 teaspoon salt. Blend until coarsely puréed, then transfer salsa to a bowl.
• Cut bell pepper into 1/2-inch-wide strips, then halve remaining 2 onion slices and separate layers. Toss bell pepper and onion with oregano, pepper, and remaining 1/4 teaspoon salt in a bowl.
• Spread one fourth of refried beans on a tortilla, leaving a 1-inch border all around, then sprinkle with one fourth of cheese. Arrange one fourth of onion and pepper mixture in a horizontal strip across center, then fold side nearest you over them and roll up tortilla. Make 3 more burritos in same manner.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 burritos, seam side down, until lightly browned on undersides, 1 to 2 minutes. Turn over with tongs and fry until golden, 1 to 2 minutes more. Transfer to paper towels to drain briefly, then keep warm on platter in oven. Fry remaining 2 burritos in same manner. Serve with salsa.

PAN-FRIED BEAN BURRITOS

Steps:

• Preheat oven to 200°F Put an ovenproof platter in oven to warm.
• Heat dry cast iron skillet over moderate heat until hot but not smoking, then cook tomatoes, onion, bell pepper, and garlic, turning with tongs, until all are blackened in spots, 10 to 15 minutes.
• Remove from heat, then transfer tomatoes and 2 onion slices to a blender. Add garlic to blender along with lime juice, chili, and 1/2 teaspoon salt. Blend until coarsely puréed, then transfer salsa to a bowl.
• Cut bell pepper into 1/2-inch-wide strips, then halve remaining 2 onion slices and separate layers. Toss bell pepper and onion with oregano, pepper, and remaining 1/4 teaspoon salt in a bowl.
• Spread one fourth of refried beans on a tortilla, leaving a 1-inch border all around, then sprinkle with one fourth of cheese. Arrange one fourth of onion and pepper mixture in a horizontal strip across center, then fold side nearest you over them and roll up tortilla. Make 3 more burritos in same manner.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 burritos, seam side down, until lightly browned on undersides, 1 to 2 minutes. Turn over with tongs and fry until golden, 1 to 2 minutes more. Transfer to paper towels to drain briefly, then keep warm on platter in oven. Fry remaining 2 burritos in same manner.

BEAN BURRITO

Steps:

• Fry the garlic and onion for a few minutes, until the onion is a little brown.
• Add the beans, pepper and salsa. Add the sweetcorn now too, if you are using it. Continue to heat for a minute or two.
• Add the soft cheese, in small chunks. Mix until it has all melted into the filling.
• Add salt to taste. You can add coriander, pepper, cumin or other herbs too, if you like.
• Continue to heat and stir until the bean filling has reduced to the consistency you would like it. Be aware that the filling tends to thicken a bit after sitting and cooling for a while.
• Serve in a warmed tortilla (or two, if you want a couple of smaller burritos, instead of one big one). You can toast the wrapped burrito in the oven, with grated cheese on top, if you like.

BEEF AND BEAN BURRITOS

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.

FRIED BURRITOS

Steps:

• 1. Step 1: Brown ground beef along with; onion, garlic, salt, pepper and chili powder on medium-high heat. Drain and return back to the pot.
• 2. Step 2: Over medium-high heat add the beans along with the liquid from the beans to the meat mixture. Once the mixture starts to bubble turn off the burner and smash still leaving some beans whole.
• 3. Step 3: Place 1-2 Tbsp. shredded cheese in a line along the center of the tortilla (not too close to the edges or the cheese will fall out while frying). Then add about 1/2 cup of meat mixture and roll into a burrito leaving one end open then lightly flatten the burrito (remember not to much pressure because then you will start to loose mixture from the opened end)to prevent rolling around while browning. Repeat until you have all the burritos prepared.
• 4. HERE IS WHERE YOU CAN MAKE A FEW CHANGES! I MYSELF PREFER THIS METHOD: Step 4: Heat 2-3 Tbsp. veg. oil in a large skillet/frying pan on med-high heat. When the oil is hot lay enough burritos to cover the bottom of the pan. Once golden brown (2-3 min.) turn over and brown the other side. As the burritos are done lay them on a paper towel lined baking pan and sprinkle with parmesan cheese. ENJOY! OR Deep fry on med-high heat for 3-5 min. turning once. When the burritos are golden brown they are done. As the burritos are done lay them on a paper towel lined baking pan and sprinkle with parmesan cheese. ENJOY!