Best Simply Potato And Pinto Bean Burritos Recipes
PINTO BEANS FOR BURRITOS
This is my attempt to re-create the beans at my favorite burrito place, Tortillas, in Atlanta GA. Unfortunately, they closed, so now I have to try to make my own burritos, because no other establishment makes a burrito that measures up. Also, I now live in NYC, which is a burrito desert. Do not pre-soak your beans. If you do this, they will already have absorbed a bunch of water and will not be able to absorb all the flavors from the spices and broth. Do not worry about the salt added at the beginning, it is an old wives' tale that beans will be tough if you add salt at the beginning. You want to add all the spices and seasonings at the start so the beans will absorb them.
Provided by xtine
Categories Beans
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Sort the beans to make sure there are no small rocks, screws, etc. in them. And yes, I have personally found these things in dried beans before. Sort or hope you have good dental coverage.
- Put the beans, all the spices, and the olive oil in a large pot. Mix well.
- Add the chicken broth and water, and stir to mix well.
- Bring to a boil and then reduce heat to a simmer. Cook beans, uncovered, for 3 to 4 hours until done to your liking (It usually only takes me 3 hours, and sometimes less than 3 if I have it at a fast simmer. After 2 hours, take out a bean every 30 minutes or so and eat it to check if it is done enough for you).
GRACIE'S AMAZING VEGETARIAN BURRITOS
These are quick and easy to make, as well as incredibly tasty and filling. One of my husband's very favorite dishes, he always stuffs himself with one too many! Serve with grape tomatoes, shredded cheese, chopped lettuce, sour cream, and fresh guacamole. You can use any wrap instead of the flour tortillas, if desired.
Provided by That Grace
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet or wok over medium-high heat. Cook and stir onion, garlic, 1 1/2 teaspoons chili powder, 1 teaspoon black pepper, 1 teaspoon cayenne pepper, and cumin in hot oil until onion softens, 3 to 5 minutes.
- Stir pinto beans, black beans, corn, and rice together in a bowl. Add bean mixture to skillet 1 cup at a time, stirring well after each addition. Stir remaining chili powder, black pepper, and cayenne pepper into beans mixture, reduce heat to medium, cover the skillet with a lid, and cook, stirring as necessary, until heated through and flavors blend, 3 to 5 minutes.
- Spoon 1/6 of the bean mixture in a line across the middle of 1 tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining bean mixture and tortillas.
Nutrition Facts : Calories 394.4 calories, Carbohydrate 66.9 g, Fat 9.2 g, Fiber 9.3 g, Protein 12.6 g, SaturatedFat 1.9 g, Sodium 745.7 mg, Sugar 3.3 g
FLORIDANATIVE'S PINTO BEAN BURRITOS
From the back of the pinto bean can, these have great flavor and are easy to make for a quick week night dinner. While we like these burritos as written (though I add more green chilies), you can spice these up by adding 1/8 teaspoon ground red pepper, 2 teaspoons hot sauce, or minced ancho chilies, depending on your preference. These burritos are also good with black beans, or a mix of both black and pinto beans.
Provided by kitty.rock
Categories < 30 Mins
Time 30m
Yield 8 burritos, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large sauce pan over medium heat, saute onion and garlic in oil until soft.
- Add beans, chilies and seasonings. Mix and mash the beans somewhat to the desired consistency.
- Remove from heat; spread beans, cheese and salsa in the middle of each tortilla. (I use about 2/3 cup beans and about 1/4 cup cheese per tortilla so they roll up nicely).
- Roll up tortillas and place in 7 x 11 or 9 x 13 ovenproof casserole dish, lightly sprayed with oil.
- Cover with foil and bake at 350F for 15 minutes. Serve.
- NOTE: I put additional salsa and cheese on top before baking ~ we like our burritos extra cheesy!
Nutrition Facts : Calories 538.5, Fat 15.1, SaturatedFat 4.2, Cholesterol 6.9, Sodium 1139.4, Carbohydrate 77.5, Fiber 9.4, Sugar 4.3, Protein 23.2
PINTO BEAN BURRITOS
Make and share this Pinto Bean Burritos recipe from Food.com.
Provided by Charlotte J
Categories Brown Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil on medium heat until hot.
- Add garlic and cumin, cooking 1-2 minutes or until just golden.
- Stir in water, rice and cook as directed on label.
- When cooked, add beans, orange juice, 1/4 teaspoon salt and pepper, stir to combine.
- Cook until beans are heated, stirring occasionally.
- Remove from heat, stirring in green onions.
- Wrap tortillas in damp paper towels and microwave on High 1 minute.
- In a lager bowl, toss lettuce and salsa until combined.
- In medium bowl, mash avocados and lime juice until smooth.
- Spread this mixture evenly on tortillas.
- Divide bean mixture and lettuce among tortillas.
- Fold in sides of tortillas and roll around filling.
- Wrap each burrito tightly in waxed paper or aluminum foil.
- Serve.
Nutrition Facts : Calories 226.8, Fat 17.8, SaturatedFat 2.5, Sodium 137.9, Carbohydrate 17.6, Fiber 10.3, Sugar 4.8, Protein 4.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love