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.
EASY CHILI CHEESE BURRITOS WITH LEFTOVER CHILI
These easy chili cheese burritos are made with leftover chili. They take minutes to prepare and only 10 minutes to heat. And, they make a perfect mid-week meal, hearty lunch, or even after-school snack.
Provided by Amber Hoffman
Categories Main Courses
Time 20m
Number Of Ingredients 4
Steps:
- Place the two tortillas on a flat surface, like a wooden cutting board.
- Strain the chili with a slotted spoon and place about ½ cup in the middle of each tortilla.
- Top with ¼ cup rice and ½ cup of Mexican cheese.
- Fold the burrito one side at a time, long side, short side, short side, long side. Place them seam-side down on a plate or the cutting board.
- Heat a non-stick skillet over medium-high heat.
- Add two of the chili burritos, seam-side down, on the skillet. Heat for 3-5 minutes.
- Then use a spatula to flip to the other side. Place a lid on the skillet to speed up the warming process.
- The burritos are ready when they are warm and are just starting to brown.
- Repeat with the remaining two burritos.
Nutrition Facts : Calories 452 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 21 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 822 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CHILI CHEESE BURRITOS
Leftover chili and cheese gets rolled up tight into a flour tortilla for the ultimate midnight snack or quick lunches on the go.
Provided by Meggan Hill
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Lay a tortilla on a flat surface. Arrange about 1/2 cup chili in the middle of the tortilla. Top with 1/2 cup rice and 1/4 cup cheese. Sprinkle with cilantro if desired.
- Fold two sides of the burrito in, then fold the remaining two sides over to form a small packet. Please seam-side down on a plate. Repeat with remaining tortillas and filling ingredients.
- Preheat a nonstick skillet over medium-high heat. Coat lightly with nonstick spray if desired. Heat the filled burritos on one side until golden brown, 3 to 5 minutes. Carefully flip and continue heating on the second side.
- Serve with salsa and sour cream if desired.
Nutrition Facts : Calories 363 kcal, Carbohydrate 38 g, Protein 17 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 51 mg, Sodium 851 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
CHILE AND CHEESE RICE
Provided by Marcela Valladolid
Time 1h3m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute for until translucent, about 5 minutes. Add the rice and cook until the rice is opaque, about 10 minutes. Stir in the water and the corn kernels, then season the water with salt and pepper, to taste. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.
- Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos. Transfer the rice to a 7 by 10-inch flameproof baking dish. Drizzle with the creama or sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes.
- Remove from the oven and serve.
- *Cooks Note: To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.
CHILI CHEESE BURRITOS
I like to make a big pot of chili up and freeze it in meal-sized portions for later. We don't always like to eat chili plain, so I doctored up some chili and made burritos for a quick dinner. It's easy and doesn't require all the fresh ingredients that tacos would. If your chili is pretty soupy, you might have to cook it down a little longer than called for in the recipe. You can heat your tortillas in the oven if you wrap them in tinfoil, but the microwave is just so much easier, in my opinion.
Provided by Mommy2two
Categories Beans
Time 30m
Yield 10 burritos, 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Combine chili, green chilies, taco seasoning, rice, and water in a medium sized pot.
- Heat uncovered over low heat about 20 minutes, stirring occasionally to keep from sticking to bottom of pan. Near the end of cooking time, you will have to stir nearly constantly as the chili will have cooked down to a nice thick consistency.
- Taste and make sure rice is cooked to your preferred softness and check thickness of chili to be sure it will stay in a tortilla.
- Warm tortillas for several seconds in microwave, spread several tablespoons of chili mixture in center of tortillas, add cheese, salsa, and sour cream to taste, and fold into burrito.
- Serve with chips and salsa or green salad.
BEAN & CHEESE BURRITOS W/ TEX-MEX CHILI SAUCE
I'm addicted to Tex Mex, and it's slowly but surely clogging my arteries. I'm told these are called "wet burritos," although I have yet to find a Tex Mex restaurant that calls them that. Anyhow, here's my lower in fat version of a dish I simply can't live without. You can use pre-prepared beans and rice or give it your own flair by making them from scratch. Add or omit ingredients as you like to create your own perfect burrito!
Provided by JelsMom
Categories One Dish Meal
Time 40m
Yield 2 burritos, 2-4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350F.
- Prepare sauce: Heat canola oil in saucepan; stir in flour and chili powder to form thick paste; cook 30-60 seconds.
- Add chili powder, cumin, broth, tomato sauce, salt, & garlic powder. Bring to a boil, reduce heat, & simmer 8-10 minutes. Set aside.
- Assemble burritos: Lay out one tortilla. Spoon 3/4 c refried beans, 3/4 c spanish rice, and 1/2 c cheese down center of tortilla.
- To roll , fold one side over filling, parallel to filling. Fold up bottom & top then fold over other side to make a wide burrito.
- Place seam side down in large baking dish. Repeat steps 3 & 4 for second burrito.
- Pour sauce over burritos and top with 1/4 c cheese.
- Bake 25-30 minutes.
- Remove from oven and pile on the desired toppings.
- Burritos can be cut in half and serve 4 people, or can be served whole to two *really* hungry people.
- And don't forget the forks!
CHILI CHEESE BURRITO
Time 35m
Number Of Ingredients 11
Steps:
- In a large pot or dutch oven, cook ground beef, onions, chili powder and salt. Cook until ground beef is cooked through and onion is translucent. Add water and rice to pot. Mix well and bring to a boil. Put lid on pot and lower heat to low. Cook for 20 minutes. Once rice is cooked through, add re-fried beans and tomato paste. Stir to combine. If mixture is soupy then mix 2 Tablespoons of cornstarch with 1Tablespoon of water in a small bowl. Mix well and add it to rice mixture. If rice is NOT soupy, skip this step. Add 1 1/2 cups of cheese to rice mixture and mix well. Scoop 1/2 cup of mixture into each tortilla and roll up like a burrito. Serve immediately.
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