Best Vegetarian Tex Mex Bean Burritos Recipes

VEGETARIAN TEX MEX BEAN BURRITOS

Steps:

• In a food processor, process beans and seasonings until smooth.
• Spread out the 8 tortillas; add an equal amount of the bean mixture in the center of each tortilla.
• On top of the bean mixture on each tortilla, add a sprinkle of mozzarella and cheddar cheese, some salsa, chopped pepper, and sour cream.
• Fold tortillas up into burritos (fold the bottom third of tortilla over the filling; fold over both sides of tortilla; roll up to enclose the filling).
• Place burritos in a nonstick frying pan or electric frying pan over medium heat.
• Flip burritos often until golden brown.
• OAMC; To Freeze - For a quick snack or dinner later on, after finishing frying, place single burritos (or family size portions if for a family meal) into plastic storage bags, then place individual bags into large freezer bag and freeze.
• To re-heat - When ready for a burrito, pop it out of the bag and heat in the microwave for 1-2 minutes on medium power. Or, for a crispier burrito, pan fry the burrito until warm the outside is crisp.

VEGETARIAN BEAN AND RICE BURRITO

Steps:

• Gather the ingredients.
• In a large microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.
• In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute.
• Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.
• Spoon the cilantro-lime rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.
• Wrap the burritos : Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.
• Cut in half, and serve immediately.

BLACK BEAN AND VEGETABLE BURRITOS

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.

VEGETARIAN BEAN BURRITOS

Steps:

• Blend pinto beans, tomato sauce, and taco seasoning in a food processor until a paste forms.
• Cook and stir pinto bean mixture in a skillet over medium heat until warmed, about 5 minutes.
• Place tortillas on a plate and heat in microwave on high until warm, about 30 seconds. Spread warm pinto bean mixture, shredded lettuce, and Colby Jack cheese onto each warm tortilla. Roll the tortilla around the filling to form a burrito.

TEX-MEX BURRITOS

Steps:

• Heat oven to 350°F. Lightly grease 13x-9-inch pan. In large skillet, cook ground beef, potatoes, onion and chiles over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked and vegetables are tender, stirring frequently. Drain.
• Add beans, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently.
• Spoon 1/2 cup beef mixture in center of each tortilla. Sprinkle each with heaping 2 tablespoons cheese. Roll up each tortilla, enclosing filling; fold ends under. Place seam side down in greased pan; cover with foil.
• Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve burritos with salsa and sour cream.

TEX-MEX BURRITO

Steps:

• In a small bowl, mix the tomatoes, half the spring onions and half the red chilli with some seasoning and set aside. Beat the eggs and milk with a fork with some seasoning.
• Heat the oil in a large non-stick pan and fry the remaining spring onion and chilli for 1 min, then pour in the egg mix. Gently scramble the eggs by dragging the egg mixture as it sets into the middle of the pan. Cook to your liking, then take off the heat and throw on the cheese. Stir through, then divide between the wraps. Tuck up the top and bottom of each wrap and roll up, then slice in half and serve with the homemade tomato salsa, soured cream and guacamole, if you like.