Spicy Bean Burrito Mix Recipes

QUICK BEAN AND RICE BURRITOS

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.

COPYCAT TACO BELL BEAN BURRITOS RECIPE

Steps:

• n a small pan, over medium-low heat, prepare the sauce by mixing the first eleven ingredients (tomato sauce through cayenne pepper).
• Cook at a low simmer for 15-20 minutes.
• To make the burritos, heat the refried beans in a small pan over low heat.
• One at a time, heat the tortillas in a warm skillet over low heat for about 30 seconds on each side.
• Top each heated tortilla with one-third of the beans and a tablespoon or more of the sauce.
• Add the onions and shredded cheese, fold the tortilla sides over the filling and roll up tightly.

SPICY BEEF BURRITOS

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.

VEGETARIAN BEAN AND RICE BURRITO

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.

SPICY RICE & BEAN BURRITOS

Steps:

• Heat the oil in a large skillet over medium heat. Add the garlic, chili powder, pepper, adobo sauce, cumin, and cayenne. Allow them to cook just until fragrant, only about 30-60 seconds. Add in the drained/rinsed beans and the water. Bring the filling to a simmer, and then lower the heat to medium-low and allow it to cook for 8 minutes, mashing the bean mixture slightly. Remove from heat, and stir in rice and salsa until everything is evenly combined.
• Divide the mixture evenly among the center of each tortilla. Top the filling with cheese, lettuce, green onions, and greek yogurt as desired. Roll them up by folding over both side about 1 1/2 inches and then rolling up lengthwise to close/make the burrito, and serve!

SPICY BLACK BEAN BURRITOS

Steps:

• Mince garlic. Core and seed pepper, then coarsley chop. Finely chop onion. Lightly coat a large frying pan with oil and set over medium heat. Add garlic, pepper and onion. Stir often until onion starts to soften, about 4 minutes.
• Meanwhile, rinse and drain black beans. Measure out chili powder, cumin, oregano, salt and cayenne. Add beans and corn to pan. Sprinkle with spice mix. Stir occasionally until heated through, 4-5 minutes. Stir in coriander and salsa. Squeeze lime juice over top and stir to mix evenly.
• Spoon warm black bean filling eveny down centre of each warmed tortilla. (see tip for warming below) Sprinkle with your favorite toppings (see suggestions below). Wrap tortilla around filling and serve.
• Tip for warming: Wrap together in foil and place in a preheated 350 oven until warm. OR stack tortillas on a paper towel in the microwave and warm on high for 30 seconds.
• Burrito dress-ups: Consider grated light Monterey Jack or cheddar cheese, shredded lettuce, chopped tomatoes and light sour cream or yogurt.

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.

SPICY BEAN BURRITO MIX

Steps:

• Sauté onion, garlic, and jalapeño in olive oil for 2 minutes in medium sauce pan on high heat.
• Add the beans, cumin, chili powder, cayenne pepper, and seasoning salt. Stir frequently together for about 5 minutes or until beans are hot.
• Serve by itself or in a tortilla and enjoy!