Best Summer Burrito Recipes

Tasty Burritos image

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 pound ground beef
1 envelope taco seasoning
1 can (16 ounces) refried beans
6 flour tortillas (12 inches), warmed
1 cup shredded Colby-Monterey Jack cheese
4 teaspoons canola oil
Sour cream and salsa

Steps:

In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean. , In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes. , Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up., In same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa. Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds.

Nutrition Facts :

Summer Burrito image

Provided by Martha Stewart

Number Of Ingredients 12

Two 8-ounce skinless, boneless chicken breasts
Kosher salt and freshly ground black pepper
3 limes, juiced
2 red bell peppers, halved and cored
2 green bell peppers, halved and cored
1 medium-size onion, peeled
4 large flour tortillas
1 Anaheim chile, seeded and minced
2 cups shredded romaine lettuce
2 ounces farmer or hoop cheese
1/4 cup loosely packed cilantro leaves
2 very ripe tomatoes, coarsely chopped

Steps:

Season chicken with salt and pepper. Place in a shallow dish and spoon two-thirds of the lime juice over. Let sit 15 minutes. Meanwhile, julienne peppers and onion.
Prepare a stove top griddle or an outdoor grill. Remove chicken from lime juice; discard the juice. Grill chicken 5 minutes per side, or until juices run clear when pricked at the thickest point. Remove to a cutting board to cool. Meanwhile, warm tortillas on the grill, turning frequently until they begin to puff slightly, about 1 minute. Tear chicken into thin strips.
Lay tortillas on a clean surface. Beginning about a quarter of the way up the middle of the tortilla, layer equal amounts of each ingredient, ending with a drizzle of the remaining lime juice. Fold up the bottom quarter of each tortilla and roll away from you, tucking in the sides as you go. Serve seam side down.