GROUND BEEF, BLACK BEAN, AND CORN BURRITOS
These burritos stuffed with ground beef, black beans, corn, rice and cheddar cheese are a quick and easy weeknight meal the whole family will love!
Provided by Annalise
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Preheat a skillet over medium high heat. Add olive oil and ground beef. Cook until browned and completely cooked through, about 7-10 minutes.
- Stir in beans, corn, and taco seasoning. Continue to cook for 1-2 minutes more. Remove from heat.
- To assemble burritos, heat tortillas in microwave or in a dry skillet until warm. This will make them easier to work with.
- Place some ground beef mixture and rice in the bottom third of a tortilla and top with cheese, salsa, and cilantro.
- Fold sides of tortilla up and then tightly roll it all together.
- Serve immediately, or "set" burrito in a 350 degrees oven for 5 minutes, or gently brown seam side-down in a dry skillet for a few minutes.
Nutrition Facts : Calories 466 kcal, Carbohydrate 42 g, Protein 23 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 63 mg, Sodium 833 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
CORN BURRITOS WITH RED SAUCE
These Corn Burritos in Red Sauce were made famous here in my hometown of Ventura. Basically a bean taquito topped with cheese & red sauce.
Provided by Chef Rodney
Categories Appetizers Main Course
Time 10m
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together refried beans and taco seasoning.
- Spread about 1 to 2 tablespoons of the refried bean mixture down the side of each tortilla.
- Roll tortillas up tightly, keeping ends open.
- Heat oil in a large skillet over medium heat.
- Carefully lay 2-3 burritos in the skillet, seam side down, and cook for 30-60 seconds, or until golden brown. Carefully turn the burritos and cook the other side until golden. Remove from oil and lay on a paper towel lined plate or baking pan.
- Repeat the frying process until all the burritos are cooked.
- In a mixing bowl, combine all ingredients and mix well
Nutrition Facts : Calories 148 kcal, Carbohydrate 18 g, Protein 6 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 474 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
BEANS AND CORN FOR BURRITOS
great with brown rice, salsa, sour cream, and guacomole as a burrito filling or on nachos. I pefected this recipe while living in the south west and later in the keys, and have found it to be a low cost meal the everyone loves. It will keep up to a week in the fridge and can be frozen. Cooking the beans and corn together insures that the kids get the right balance of amino acids (bean+corn or rice=protein, bean without corn or rice=gas).
Provided by landwings
Categories Black Beans
Time 45m
Yield 5-10 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a big pot. Add garlic, onion, and jalepeno. Stir until onion is soft and clear.
- Add the kidney beans and 1/2 the water, still stirring. Mash the beans up a little with a fork or a poato masher. Add the black beans and stir them inches If you want you can mash them up a little also. Keep stirring.
- Once this starts to simmer, and the corn, tomatoes, and the retained tomato juices.
- Add the rest of the water. If you are going to let this simmer for a long time while you clean up or make salsa, or if your tomatos weren't very juicy, you will need to add an extra cup of water. Add the cilantro, lime juice, and salt to taste.
- Let this simmer until it is the consistancy you want. It will get better with longer simmering, as long as you stir occasionally and keep it a little bit wet. I recomend about a 1/2hr, but 5 min works fine too.
- Serve with brown rice, nachos, salsa, sour cream, guacomole -- yum.
Nutrition Facts : Calories 363.4, Fat 12.7, SaturatedFat 1.8, Sodium 218.1, Carbohydrate 51.7, Fiber 14.5, Sugar 6, Protein 15.3
BLACK BEAN AND VEGETABLE BURRITOS
An easy Black Bean and Vegetable Burritos recipe
Categories Sandwich Bean Tomato Vegetable Vegetarian Quick & Easy Healthy Jalapeño Bon Appétit
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
- Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.
- Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.
BLACK BEAN AND CORN BURRITO FILLING
Make and share this Black Bean and Corn Burrito Filling recipe from Food.com.
Provided by Good Vibe Goddess
Categories Black Beans
Time 10m
Yield 1/4 cup, 16 serving(s)
Number Of Ingredients 7
Steps:
- Saute onion in oil until soft. Add chilies and corn. Stir for 1-2 minutes.
- Add taco seasoning and black beans. Add a salsa and heat through.
- I like to mash slightly before serving.
- Serve with taco shells, burrito wraps or with tortilla chips as a dip.
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