Best Mini Cold Burritos Recipes

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MINI BURRITOS



Mini Burritos image

Inspired by Alton Brown after seeing his wonton-themed show, these are great as appetizers or as a meal. Delicious!

Provided by DJIndy

Categories     One Dish Meal

Time 30m

Yield 20 approx. mini burritos, 2 serving(s)

Number Of Ingredients 10

1/3 lb ground beef (or ground turkey, chicken, bison, etc.)
1/3-1/2 small onion, chopped
1/3 small green pepper, chopped
1 -2 garlic clove, minced
2 -3 tablespoons taco seasoning mix
1 tablespoon ground cumin
1/3 cup salsa
20 wonton wrappers
2 cups shredded cheese (I like Colby-Jack)
cilantro

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Brown ground meat, adding onion, pepper, and garlic about halfway through the browning process.
  • Add taco seasoning, cumin, salsa, and a small amount or water (1/3 cup or less) when meat has browned and allow to simmer over medium heat until mixture is dry.
  • Remove meat from heat.
  • Lay 4-6 wonton wrappers out and place one pinch of cheese and one level spoonful of meat mixture in each wrapper.
  • Use your finger to wet 2 sides of the wrapper and fold into a triangle or rectangle shape (the shape doesn't matter- it's up to you!).
  • DO NOT OVERFILL!
  • Place filled wontons onto greased baking sheet or jelly roll.
  • Repeat filling until out of meat mixture.
  • Place in oven and bake for 10 minutes.
  • Remove from oven, sprinkle cheese over top, and replace in oven for additional 5 minutes or until cheese has melted and wontons are crisp on the edges.
  • ENJOY! (I top mine with hot sauce and dip in sour cream and salsa like a nacho).

Nutrition Facts : Calories 801.7, Fat 40.9, SaturatedFat 22.1, Cholesterol 130.9, Sodium 1863.8, Carbohydrate 62, Fiber 2.9, Sugar 2.2, Protein 45.6

BURRIQUITAS (MINI BURRITOS)



Burriquitas (Mini Burritos) image

These are perfect for parties, watching the big game on T.V. or poker night. You can also make a batch and store in Ziplocs in the fridge to reheat for quick meals or snacks. The epazote is available at Penzeys.com (we have a store here in Winter Park, FL) but there are so many flavors here that it's not critical to the recipe.

Provided by FLKeysJen

Categories     Meat

Time 55m

Yield 25 mini burritos

Number Of Ingredients 16

1 lb ground beef or 1 lb turkey
1 (15 ounce) can black beans, drained and rinsed
3 ounces tequila
4 tablespoons epazote (a Mexican spice)
2 ancho chilies, chopped finely ("Anaheim" preferred)
1/2 cup taco seasoning, plus
1 tablespoon taco seasoning
3 tablespoons cocoa powder
1 tablespoon black pepper, freshly ground
1 ounce hot sauce
20 ounces water
8 ounces sour cream
1 (14 ounce) can salsa verde (green salsa)
3 cups sharp cheddar cheese, finely shredded
2 cups Minute Rice
25 (8 inch) flour tortillas (thick and fresh so they won't break when rolled)

Steps:

  • Dump the beans, tequila and epazote into a saucepan and begin simmering over low heat. Stir occasionally.
  • Mix the taco seasoning, cocoa, and black pepper in a bowl.
  • In a large four-quart pot, brown the meat and then add the water and taco seasoning mixture; bring to a boil. Reduce heat to simmer, and add the chopped chilies and hot sauce. Stir and simmer for 15 minutes.
  • In the meantime, put the beans, sour cream, and salsa into a blender and puree the mixture. It should have a smooth consistency when you are done.
  • Pour the blender contents into the pot and heat on medium-low. Add the cheese and let it melt. Simmer and stir for about 10 minutes. Remove from heat and mix the Minute Rice into the pot. Let this stand for about 5 minutes.
  • Pre-heat oven to 350°.
  • Scoop about 2 ounces of the filling right down the middle of a tortilla. Gently fold the tortilla over, fold the right edge in, and then roll again. Place onto foil covered cookie sheets. Continue until the cookie sheets are full, but do not layer.
  • Bake for 15 minutes and enjoy!

Nutrition Facts : Calories 349.1, Fat 14, SaturatedFat 6.3, Cholesterol 30.8, Sodium 588.5, Carbohydrate 41.6, Fiber 4.2, Sugar 1.4, Protein 14

MINI BURRITOS



Mini Burritos image

These Mini Burritos are filled with seasoned meat, beans, and cheese. Serve these Mini Burritos as an appetizer and let your guests top their own.

Provided by Christy Denney

Categories     Main Course

Time 30m

Number Of Ingredients 10

1 lb ground beef
1/2 small onion, diced finely
1 (1 oz) packet Old El Paso™ taco seasoning mix
3 tablespoons water
1 (15 oz) can Old El Paso™ refried beans
1/2 cup salsa
1 1/2 cups shredded cheddar cheese
1 (11.5 oz) package Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
butter for basting
Toppings: sour cream, guacamole, salsa

Steps:

  • Preheat oven to 350 degrees.
  • In a large skillet, brown the beef and onion until beef is no longer pink. Drain.
  • Add the taco seasoning and 3 tablespoons of water. Stir and cook for a couple of minutes. Remove from heat and stir in the refried beans, salsa, and cheese. Feel free to add more salsa if you like it spicier.
  • Quarter each flour tortilla using a knife or pizza slicer making 4 wedges from each tortilla. Spoon about 2 tablespoons of meat mixture onto the wide part of each tortilla. Fold the sides in and roll up towards the small end creating a mini burrito. Place burritos on a cookie sheet. If preparing ahead of time cover and refrigerate until serving.
  • Brush burritos with melted butter if desired. Bake for 10-15 minutes or until burritos are warm.
  • Add your favorite toppings such as sour cream, guacamole, and salsa.

EASY MINI BURRITOS



Easy Mini Burritos image

Easy Mini Burritos are packed with ground chicken, pinto beans, Pico de Gallo and flavorful Mexican rice. A classic burrito that is ready to show your tastebuds the next level. These Mini Burritos will leave you wanting more!

Provided by Alyssa Rivers

Categories     Main Course

Time 35m

Number Of Ingredients 11

12 10-12 " flour tortillas
2 lbs ground chicken
1 tbsp chilli powder
1 tbsp cumin
1 tbsp garlic powder
2 tsp salt
1 package boxed mexican rice (made according to package instructions)
2 cups cheddar cheese (grated)
1 13 oz can pinto beans (drained)
1 cup Pico de gallo
1 cup sour cream

Steps:

  • In a large skillet over medium heat, brown ground chicken along with chilli powder, cumin, garlic powder and salt. Once cooked remove from heat and set aside.
  • Working with one tortilla at a top fill center with cooked rice, prepared chicken, cheddar cheese, beans, pico de gallo and sour cream. Fold in sides and tightly roll burrito. Follow by wrapping burrito in a similar manner with a 10 inch piece of Reynolds Wrap Aluminum foil.
  • Repeat the above steps with remaining ingredients.
  • Preheat oven to 375°F. Arrange aluminum wrapped burritos on a baking sheet and bake on center rack for 20 minutes.
  • Serve cut in half along with extra salsa and sour cream.

MAMI'S MINI CHICKEN BURRITOS



Mami's Mini Chicken Burritos image

Super easy, tasty and quick burritos. I make them with regular flour tortillas so that they come out the perfect size for my kids' small hands- if I made them with those huge burrito-size tortillas, they would never eat them! Great use for leftover cooked chicken. I divide the filling in two before I add the jalapeno and then add it to only one filling for the adults. These can also be served as an appetizer.

Provided by Mami J

Categories     Lunch/Snacks

Time 15m

Yield 10 mini burritos

Number Of Ingredients 8

1 1/2 cups cooked chicken breasts, shredded
1 cup cooked beans (pinto, black or whatever you like)
1 roma tomato, chopped
1/4 cup tomato sauce
1 -2 canned jalapeno chile, finely chopped
1/2 cup shredded cheese (Monterey. Manchego, Oaxaca, Cheddar)
1 cup shredded lettuce (optional)
10 regular size flour tortillas

Steps:

  • In a large bowl, mix chicken with the beans, tomato, tomato sauce and jalapeno. Meanwhile, heat a large non-stick skillet over low heat. If you know how to heat tortillas in a griddle, then do so, otherwise warm them slightly in the microwave between paper towels. Place one tortilla in a plate. Put about 2 tbs filling in the center of the tortilla, top with a little cheese and lettuce, if desired. Fold the sides of the tortillas over the filling, then fold the side closest to you over the filling and turn burritos over, enclosing the filling. Repeat with remaining tortillas and filling. Place seam side down on the skillet so that the burritos get nice and crispy on the outside and the cheese melts. Serve hot.

Nutrition Facts : Calories 158.6, Fat 5.4, SaturatedFat 1.9, Cholesterol 21.3, Sodium 293, Carbohydrate 17, Fiber 1.2, Sugar 1.2, Protein 10.1

MINI COLD BURRITOS



Mini Cold Burritos image

I started making these 7 yrs ago, and get asked for the recipe every time. Super easy, and everyone loves them! They are always my go to!

Provided by Dana Esterline

Categories     Other Appetizers

Time 40m

Number Of Ingredients 5

8 oz cream cheese
1/2 can(s) vegetarian refried beans
3 dash(es) chili powder or to taste
1/2 c salsa. depending on how spicy you want it
2 pkg large flour tortillas

Steps:

  • 1. Mix all of the ingredients together with a mixer.
  • 2. Let chill in the refrigerator for at least 20 minutes. (the longer you let it chill, the easier it is to spread. I like to make mine the night before if I'm making them in the morning.)
  • 3. Using a spatula, scoop the mixture onto a "large burrito" sized flour tortilla. Spread it evenly, leaving a half inch space at the edge you will be rolling towards. (the mixture will smoosh and overflow if you don't)
  • 4. Roll the tortillas towards the end that you left space at the edge. leave the ends open. It should be the size of two fingers when you are done.
  • 5. Cut into pieces, I usually get 8 pieces out of each tortilla.

BROWN-BAG BURRITOS



Brown-Bag Burritos image

"For a change from sandwiches, we like burritos-something many people don't consider in a brown-bag lunch," says Rhonda Cliett of Barton, Texas. "They're good cold or easy to heat if a microwave's available."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 15-20 servings.

Number Of Ingredients 11

1 pound ground beef
1 can (16 ounces) refried beans
2/3 cup enchilada sauce
1/4 cup water
3 tablespoons finely chopped onion
4-1/2 teaspoons chili powder
1-1/2 teaspoons garlic powder
3/4 teaspoon salt
1/2 teaspoon dried oregano
15 to 20 flour tortillas (8 inches)
1-1/2 to 2-1/2 cups shredded cheddar cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , In a microwave, heat tortillas in batches until warm, about 45 seconds. Spoon 3 to 4 tablespoons of beef mixture off center on each tortilla. Sprinkle each with 2 to 3 tablespoons cheese and roll up. , Wrap burrito in paper towel, then in foil. Repeat with remaining tortillas and filling. Refrigerate. Eat burritos cold, or remove foil and heat paper towel-wrapped burrito in a microwave on high for 30-60 seconds.

Nutrition Facts : Calories 204 calories, Fat 7g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 435mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 2g fiber), Protein 11g protein.

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