BEAN AND RICE BURRITO RECIPE RECIPES

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BEAN AND RICE BURRITO RECIPE - BBC FOOD



Bean and rice burrito recipe - BBC Food image

This budget vegetarian burrito uses tinned beans and frozen sweetcorn. You can even use a microwave to cook the whole recipe. Each serving provides 733kcal, 24.5g protein, 128g carbohydrate (of which 11g sugars), 12g fat (of which 6g saturates), 13g fibre and 2.5g salt.

Provided by Rachel Allen

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 11

½ small onion, finely diced
200g/7oz tomatoes, diced
1 tbsp white wine vinegar
1 lime, zest only (juice used below)
salt and pepper
400g tin Mexican-style bean mix or mixed beans in mild chilli sauce
200g/7oz frozen sweetcorn, defrosted
8 tortilla wraps
150g/5½oz long-grain rice, cooked according to the packet instructions or in a microwave (see tip)
1 lime, juice only
200g/7oz plain yoghurt

Steps:

  • To make the tomato relish, mix together all the ingredients in a bowl and season with salt and pepper. Set aside.
  • To make the burritos, heat a small frying pan over a medium heat and warm the beans through for 3-5 minutes, or cook for 1 minute in the microwave. Add the sweetcorn and mix well. Taste and add salt and pepper if necessary.
  • Warm the tortilla wraps for 10 seconds in a microwave or in a dry pan over a medium heat until warm and softened.
  • To assemble, divide the cooked rice and beans between the eight tortilla wraps. Squeeze a little lime juice over each of them. Spoon over the tomato relish and the yoghurt and roll up to enclose each burrito. Serve warm.

Nutrition Facts : Calories 733kcal, CarbohydrateContent 128g, FatContent 12g, FiberContent 13g, ProteinContent 24.5g, SaturatedFatContent 6g, SugarContent 11g

BEEF AND BEAN BURRITOS RECIPE | REE DRUMMOND | FOOD NETWORK



Beef and Bean Burritos Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 6 to 8 servings

Number Of Ingredients 11

1 medium onion, diced
2 pounds ground beef
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon ground oregano
1/4 teaspoon salt
Three 7-ounce cans Mexican tomato sauce (I use El Patobrand) or enchilada sauce
One 28-ounce can refried beans
3/4 cup grated Cheddar, plus extra for sprinkling
12 burrito-size flour tortillas
1/2 cup fresh cilantro leaves

Steps:

  • Preheat the oven to 170 to 180 degrees F.
  • In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
  • Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
  • Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
  • When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
  • Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.

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