QUICK BEAN AND RICE BURRITOS
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
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.
BEAN BURRITO CASSEROLE
Make and share this Bean Burrito Casserole recipe from Food.com.
Provided by Bev I Am
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Make the filling: In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon.
- Add the tomato sauce, the cumin, the chilies, and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the coriander.
- Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open.
- Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F.
- oven for 10 minutes.
- Serve the burritos with the guacamole and the salsa.
- Makes 12 burritos, serving 6.
Nutrition Facts : Calories 574.7, Fat 21, SaturatedFat 7.7, Cholesterol 25.1, Sodium 750.9, Carbohydrate 71.8, Fiber 16.1, Sugar 3.8, Protein 26.3
BEAN BURRITO CASSEROLE
I usually keep frozen burritos stocked in my freezer just for this recipe. It's so quick and easy, and tastes delicious. Can be served with tortilla chips and a salad. Or double the sauce, and serve over rice.
Provided by foodinmybelly
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the burritos in a row across the bottom of a 9x13 inch baking dish. In a medium bowl, stir together the cream of chicken soup, sour cream and chile peppers. Spread evenly over the top of the burritos. Sprinkle with shredded cheese.
- Bake for 25 to 30 minutes in the preheated oven, until cheese is slightly browned and burritos are heated through. Serve with tomato, avocado, olives and salsa.
Nutrition Facts : Calories 541.2 calories, Carbohydrate 57.3 g, Cholesterol 47.2 mg, Fat 28.3 g, Fiber 7.4 g, Protein 16.9 g, SaturatedFat 12.7 g, Sodium 1587 mg, Sugar 6.4 g
FAVORITE BEEF BURRITOS
Easy, tasty & filling weeknight meal!
Provided by Holly Nilsson
Categories Main Course
Time 45m
Number Of Ingredients 7
Steps:
- In a 12" skillet set over medium-high heat add ground beef and yellow onion.
- Cook the meat until it's no longer pink and the onions are translucent. Drain any fat.
- Add in the taco seasoning and prepare according to the packet directions.
- When the meat is fully cooked stir in the cilantro and remove from the heat.
- Lay out the flour tortillas and spread a layer of refried beans into the middle of each tortilla.
- Top each tortilla with an equal amount of the meat mixture and shredded cheese.
- Roll up each tortilla burrito-style and enjoy warm.
- Optional: Heat a non-stick skillet over medium heat. Add burrito seam side down and cook 2-3 minutes or until slightly browned. Flip over and repeat with the other side.
Nutrition Facts : ServingSize 1 burrito, Calories 409 kcal, Carbohydrate 29 g, Protein 25 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 72 mg, Sodium 1295 mg, Fiber 5 g, Sugar 5 g
EASY FROZEN BURRITO CASSEROLE
Dress up frozen burritos with Easy Frozen Burrito Casserole. It goes beyond just making frozen burritos taste better - it will actually become a family favorite!
Provided by Add Salt & Serve
Categories Main Dish
Time 45m
Number Of Ingredients 6
Steps:
- Spray a 9 x 13 inch baking dish with nonstick cooking spray. Place frozen burritos in the baking dish.
- Combine soup, milk, and green chilies, mix well and then pour over the burritos. Top with cheese.
- Cover with aluminum foil and bake at 375°F for 35-40 minutes or until heated though and cheese is melted.
Nutrition Facts : ServingSize 1 burrito, Calories 359 kcal, Sugar 1 g, Sodium 676 mg, Fat 15 g, SaturatedFat 7 g, Carbohydrate 39 g, Fiber 2 g, Protein 16 g, Cholesterol 33 mg
QUICK & EASY BEAN BURRITO CASSEROLE
I got these from Razzle Dazzle Recipes and they are delicious and fairly low fat. I modified a few ingredients to suit our tastes and you can serve them with whatever garnish you like.
Provided by Little Bee
Categories One Dish Meal
Time 25m
Yield 12 Burritos, 6 serving(s)
Number Of Ingredients 13
Steps:
- To make the filling:.
- In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with a potato masher.
- Add the tomato sauce, the cumin, the chilies, chili powder, and salt and black pepper to taste, simmer the mixture, stirring, for 5-7 minutes, or until it is slightly thickened.
- Working with 1 warmed tortilla at a time (keep the others covered while working with each) spread about 3 tablespoons of the filling down the center of each tortilla.
- Working from the sides fold in the ends and then roll the tortillas enclosing the filling.
- Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F oven for 10-12 minutes.
- Sprinkle with green onions and serve with sour cream and salsa.
Nutrition Facts : Calories 483.3, Fat 12.4, SaturatedFat 2.5, Sodium 803.7, Carbohydrate 76.6, Fiber 12.5, Sugar 5.3, Protein 17.5
EASY BURRITO CASSEROLE
Casseroles are comfort and this Burrito Casserole is no different. Make this baked version of your favorite chicken burrito for dinner this week and your family will love you for it!
Provided by Wanda Abraham
Categories Entree Dinner Ingredient
Time 1h5m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat the oven to 350°F.
Nutrition Facts : Calories 743 kcal, Carbohydrate 76 g, Cholesterol 99 mg, Fiber 8 g, Protein 47 g, SaturatedFat 11 g, Sodium 1742 mg, Sugar 4 g, Fat 27 g, UnsaturatedFat 0 g
QUICK AND EASY BURRITO CASSEROLE
Simple and easy burrito dish with lots of flavor that my kiddos LOVE. If I have a busy schedule and not a lot of time to whip up a hearty meal, this recipe is my go to! Enjoy! Serve with sour cream and hot sauce.
Provided by Kayla Brown
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add taco seasoning and water; cook and stir until meat is coated, about 5 minutes more. Add enchilada sauce, refried beans, and corn; stir to combine.
- Place a layer of tortilla strips in the bottom of a baking dish. Top with a layer of meat mixture, more tortilla strips, and Mexican cheese; repeat layers as necessary. End with a layer of Mexican cheese.
- Bake in the oven until cheese is melted and golden, 8 to 10 minutes.
Nutrition Facts : Calories 390.1 calories, Carbohydrate 27.3 g, Cholesterol 71 mg, Fat 21.5 g, Fiber 4.4 g, Protein 22.4 g, SaturatedFat 10.2 g, Sodium 822.8 mg, Sugar 2.2 g
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