Best Bean And Cheese Burritos Recipes

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CRISPY BEAN AND CHEESE BURRITOS



Crispy Bean and Cheese Burritos image

Crispy bean and cheese burritos are guaranteed to be family approved, and perfect for an easy weeknight meal. They include seasoned refried beans and fresh shredded cheese layered inside a tortilla and cooked until crispy. Serve warm, with homemade salsa and guacamole, for dipping.

Provided by beta3

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 6

Number Of Ingredients 8

1 (16 ounce) can refried beans
1 tablespoon salsa
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon ground cumin
6 (8 inch) flour tortillas
½ cup shredded Mexican cheese blend
1 ½ tablespoons vegetable oil, or as needed

Steps:

  • Combine refried beans, salsa, chili powder, garlic powder, and cumin in a mixing bowl; stir until smooth.
  • Spoon about 3 tablespoons of the bean mixture onto the center of a tortilla and smooth into a thin layer. Sprinkle with a large pinch of shredded cheese and roll tightly. Repeat with remaining bean mixture, tortillas, and cheese.
  • Heat oil in a large skillet over medium-high heat. Place a few burritos, seam-side down, into the skillet. Cook, turning every 30 seconds, until golden and crispy on all sides, 5 to 8 minutes. Remove to a plate and repeat with remaining burritos.

Nutrition Facts : Calories 304.8 calories, Carbohydrate 39.6 g, Cholesterol 16.7 mg, Fat 11.5 g, Fiber 5.7 g, Protein 11 g, SaturatedFat 4.3 g, Sodium 562.3 mg, Sugar 0.3 g

BEAN AND CHEESE BURRITOS



Bean and Cheese Burritos image

Mexican refried beans are a cinch to make at home on a weeknight thanks to some staple pantry items and a few basic fresh ingredients. Buttery canned pinto beans are perfect in this dish, breaking down into a creamy, silky mixture. (Black beans would also work great.) While the beans are often fried in lard or bacon drippings, this vegetarian version builds flavor with caramelized onion, bell pepper, garlic and smoked paprika instead. Pico de gallo adds a touch of tang to counter the rich beans. Pan-frying the wrapped burritos guarantees a golden, irresistibly crispy exterior and an interior that oozes with melted cheese.

Provided by Kay Chun

Categories     weeknight, burritos and nachos, main course

Time 40m

Yield 6 burritos

Number Of Ingredients 11

1/4 cup safflower or canola oil
1/2 cup finely chopped yellow onion (from 1/2 medium onion)
1/2 cup finely chopped green bell pepper (from 1/2 pepper)
Kosher salt and black pepper
2 garlic cloves, minced
2 (15-ounce) cans pinto beans, 1/2 cup of bean liquid reserved and the rest drained
1/2 cup store-bought or homemade pico de gallo or salsa
1/4 teaspoon smoked paprika
6 (9- to 10-inch) flour tortillas
2 cups (8 ounces) shredded sharp Cheddar
Sour cream and hot sauce, for serving

Steps:

  • In a large nonstick skillet, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl, and wipe out skillet.
  • Spread 1/2 cup of the refried beans in the center of each tortilla and top each with 1/3 cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.
  • In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.

BLACK BEAN AND CREAM CHEESE BURRITOS



Black Bean and Cream Cheese Burritos image

Make and share this Black Bean and Cream Cheese Burritos recipe from Food.com.

Provided by Carolyn M.

Categories     < 30 Mins

Time 25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 10

4 flour tortillas
2 tablespoons oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon garlic, minced
1 (16 ounce) can black beans, rinsed and drained
3/4 cup medium salsa
4 ounces cream cheese
1/2 teaspoon salt
2 tablespoons fresh cilantro, chopped

Steps:

  • Heat oil and cook onion and bell pepper for 2 minutes, add beans, cook 3 minutes longer.
  • Cut cream cheese into cubes and add to skillet with salt. When cheese melts, add salsa and cook for 2 minutes.
  • Stir in cilantro.
  • Serve in warm tortillas.

BEAN AND CHEESE BURRITOS



Bean and Cheese Burritos image

These loaded burritos use cost-conscious ingredients and can be prepared in 30 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 8

1 cup long-grain white rice
1 3/4 cups low-sodium chicken or vegetable broth
1 can (15 ounces) refried beans
4 flour tortillas (burrito size)
1/4 cup sour cream, plus more for serving (optional)
1 cup shredded cheddar (2.5 ounces)
1/2 head romaine lettuce (2 cups), shredded
1/2 cup salsa, plus more for serving (optional)

Steps:

  • Preheat oven or toaster oven to 350 degrees. In a small saucepan, bring rice and broth to a boil over high. Cover, reduce heat to low, and cook 15 minutes. Remove pan from heat and let stand, covered, 5 minutes; fluff rice with a fork. Meanwhile, in another small saucepan, warm beans and cup water over low, stirring occasionally. Wrap tortillas in foil and place in oven to warm, about 10 minutes.
  • To assemble, divide beans, sour cream, rice, cheese, lettuce, and salsa among tortillas. For each tortilla, fold side closest to you over filling, then fold right and left sides toward center; tightly roll up burrito. Serve topped with more sour cream and salsa if desired.

Nutrition Facts : Calories 641 g, Fat 16 g, Fiber 11 g, Protein 23 g

CHEESE AND BEAN BURRITOS



Cheese and Bean Burritos image

Make and share this Cheese and Bean Burritos recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 25m

Yield 7 burritos, 7 serving(s)

Number Of Ingredients 6

7 (10 inch) flour tortillas
32 ounces vegetarian refried beans (I highly recommend using Diana Neal's recipe for refried beans refer to Recipezar Refried Beans)
4 ounces canned green chilies, chopped
1/2 teaspoon cumin
1/2 teaspoon garlic powder
8 ounces cheddar cheese, shredded

Steps:

  • Preheat oven to 400°F (205°C).
  • Prepare filling by mixing refried beans, chilies, cumin and garlic together in a bowl.
  • Spoon approximately 4 ounces bean filling into the center of each tortilla and top with about one tablespoon of cheese.
  • Fold in ends and then sides.
  • Place burritos seam side down on baking sheets that have been sprayed with vegetable oil spray.
  • Bake for 20-25 minutes until golden brown.

CHICKEN BURRITOS WITH CHEESE AND BLACK BEAN SALSA



Chicken Burritos With Cheese and Black Bean Salsa image

Adapted from a recipe at the Newman's Own site. This one's a quickie but goodie, handy when you have to eat in a rush! Instead of grilling, you can broil the chicken; as an alternative, you can also cut it into strips BEFORE cooking and dry-sauté the strips in a nonstick spray-coated pan.

Provided by echo echo

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 (6 ounce) boneless chicken breast halves, flattened, grilled, and cut in strips
1/3 cup newman's own bombolina pasta sauce
2/3 cup canned black beans, drained
1/4 cup medium-hot salsa
2 large flour tortillas
1/2 cup monterey jack cheese, grated
2 tablespoons sour cream

Steps:

  • In one small bowl, toss chicken strips with pasta sauce and let marinate 10 minute.
  • In another small bowl, combine beans and salsa.
  • Place half chicken on half of one tortilla. Spread half the beans and salsa over chicken; sprinkle with half the cheese.
  • Repeat with second tortilla.
  • Roll tortillas up and place, seam side down, in a baking dish.
  • Bake at 375°F 5 minutes.
  • Top with a dollop of sour cream and serve.

Nutrition Facts : Calories 766.7, Fat 27.8, SaturatedFat 11.2, Cholesterol 101.9, Sodium 1645, Carbohydrate 79.2, Fiber 9.7, Sugar 7, Protein 48.2

BEAN, CAULIFLOWER AND CHEESE BURRITOS



Bean, Cauliflower and Cheese Burritos image

Provided by Marcela Valladolid

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
1/2 cup finely chopped white onion
1 head purple or white cauliflower, finely chopped
Salt and freshly ground black pepper
1 tablespoon chopped fresh oregano
8 flour tortillas
1 cup Chorizo Refried Beans, recipe follows
1/2 cup shredded Oaxaca cheese or Monterey Jack
6 ounces raw pork chorizo
1/2 medium white onion, finely chopped
Two 15.2-ounce cans refried pinto beans

Steps:

  • Heat the oil in a large heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the cauliflower and saute until tender, about 5 minutes. Season with salt and pepper. Add the oregano. Turn the heat off and reserve. Heat a large heavy griddle. Working in batches, heat the tortillas one at a time until they are soft and pliable, about 1 minute per side. Add 2 tablespoons of warm Chorizo Refried Beans to the center of the tortilla, spreading outward to the sides. Add 1 tablespoon of the sauteed cauliflower mixture. Add 1 tablespoon of cheese. Fold in the edges and roll to form a burrito. Return to the griddle just for the cheese to melt, about 10 seconds. Serve warm.
  • Heat a medium saute pan on medium heat. Add the chorizo and cook until golden in color, about 6 minutes. Remove the chorizo to a drain on a plate lined with some paper towels. Add the onions to the pan with the chorizo fat. Saute until the onions are translucent, about 4 minutes. Return the chorizo to the pan. Add the refried beans to the mixture. Continue cooking for about 5 minutes. Turn the heat off and reserve for tostadas and burritos.

BLACK BEAN AND CHEESE BURRITOS



Black Bean and Cheese Burritos image

Categories     Bean

Number Of Ingredients 10

1 tablespoon olive oil
1/2 cup red bell pepper, diced
1/2 cup onion, diced
1/2 cup carrots, diced
1 large can black beans
1-1/2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1-1/4 cup cheddar cheese, shredded
10 tortillas

Steps:

  • Preheat oven to 350.
  • Add the olive oil to a saucepan over medium heat and allow the oil to come to temperature. Add the pepper, onion, and carrots, and sauté for about 8 minutes, or until softened. Stir often.
  • Add in the beans, cumin, garlic powder, salt, and pepper. Allow the mixture to come to a rapid simmer. Reduce the heat accordingly to maintain a simmer for about 10 minutes, or until slightly reduced. Stir often.
  • Transfer the beans to a food processor fitted with a paddle attachment, and process until smooth. If you do not have a food processor, you could use a blender or the back of a wooden spoon.
  • Stir in the cheddar cheese. Scoop a scant 1/4 cup of the mixture onto each tortilla and roll into a tight burrito.
  • Brush both sides of each burrito with olive oil, and transfer to the baking sheet. Do not overcrowd the sheet, and bake in batches if necessary.
  • Bake for 10 minutes. Turn each burrito, and bake for 10 minutes more. Allow to cool slightly, serve, and enjoy.

EASY REFRIED BEAN AND CHEESE BURRITOS



Easy Refried Bean and Cheese Burritos image

Easy, breezy, freezy. Roll up a few burritos, bake 'em up, and eat them now or freeze individually for super-easy lunches and dinners down the road. This flexible recipe can be made vegetarian, carnivorous, or vegan to satisfy every eater.

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 35m

Number Of Ingredients 18

1 (15-ounce) can refried beans
2 cups cooked brown rice
1 cup of your favorite salsa (any kind should do fine)
1 (5-ounce) can diced green chilies
1 cup frozen corn kernels (thawed)
1 cup shredded cheddar cheese plus another 1/2 cup or more for topping (omit for vegan version)
12-10- inch flour tortillas*
1 cup shredded cooked chicken
1/2-1 teaspoon ground cumin (to taste)
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
Salsa
Sour cream or cashew sour cream
Guacamole
Diced tomatoes
Diced avocados
Fresh cilantro
Sliced scallions

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.

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