VEGETARIAN BEAN BURRITO RECIPE | JAMIE OLIVER BEAN RECIPES
Beans are magical little things and massively underrated. I’m showing them some love by pairing them with exciting Mexican flavours.
Total Time 40 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 180°C/350°F/ gas 4. Peel and finely slice the onion, then deseed and slice up the pepper. Coarsely grate the cheese.
- Heat a little oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, or until softened.
- Peel and crush the garlic, then add to the pan along with the chilli powder.
- Add the tomato purée and the tomatoes, breaking them up with a spoon as you go, then drain and add the kidney beans.
- Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper.
- In a separate pan, fry the pepper in a little oil until starting to soften, then set aside.
- Divide the filling mixture in half, then blitz one half with a stick blender to form a bean paste – if you don’t have a stick blender, mash with a potato masher.
- Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and a spoonful of red pepper, and sprinkle with cheese. Roll up the tortillas and place on greased baking tins.
- Bake for 5 to 10 minutes, or until golden and warmed through.
- Dress the salad leaves in a little oil and vinegar, then serve alongside your bean wraps.
Nutrition Facts : Calories 416 calories, FatContent 9.3 g fat, SaturatedFatContent 3.9 g saturated fat, ProteinContent 19.5 g protein, CarbohydrateContent 67.8 g carbohydrate, SugarContent 14.4 g sugar, SodiumContent 0.9 g salt, FiberContent 11.2 g fibre
FREEZER BURRITOS RECIPE: HOW TO MAKE IT - TASTE OF HOME
I love burritos, but the frozen types are so high in sodium, I created these. They're a perfect option to have on hand for quick dinners or late-night snacks—I've even had them for breakfast sometimes! —Laura Winemiller, Delta, Pennsylvania
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes, crumbling meat; drain. Stir in salsa and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Transfer to a large bowl; set aside., In a food processor, combine pinto beans and water. Cover and process until almost smooth. Add to beef mixture. Stir in cheese. , Spoon 1/2 cup beef mixture down the center of each tortilla. Fold ends and sides over filling; roll up. Wrap each burrito in waxed paper and foil. Freeze for up to 1 month., To use frozen burritos: Remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2-1/2 to 2-3/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.
Nutrition Facts : Calories 345 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 677mg sodium, CarbohydrateContent 40g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 22g protein. Diabetic Exchanges 2-1/2 starch
More about "bean burrito ingredients recipes"
BEAN BURRITOS RECIPE - MARTHA STEWART
From marthastewart.com
Reviews 3.3
Total Time 1 hours
Category Mexican Recipes
Calories null per serving
- Serve immediately, with salsa and sour cream, if using, or wrap per freezing instructions.
VEGETARIAN BEAN BURRITO RECIPE | JAMIE OLIVER BEAN RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 416 calories per serving
- Preheat the oven to 180°C/350°F/ gas 4. Peel and finely slice the onion, then deseed and slice up the pepper. Coarsely grate the cheese.
- Heat a little oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, or until softened.
- Peel and crush the garlic, then add to the pan along with the chilli powder.
- Add the tomato purée and the tomatoes, breaking them up with a spoon as you go, then drain and add the kidney beans.
- Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper.
- In a separate pan, fry the pepper in a little oil until starting to soften, then set aside.
- Divide the filling mixture in half, then blitz one half with a stick blender to form a bean paste – if you don’t have a stick blender, mash with a potato masher.
- Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and a spoonful of red pepper, and sprinkle with cheese. Roll up the tortillas and place on greased baking tins.
- Bake for 5 to 10 minutes, or until golden and warmed through.
- Dress the salad leaves in a little oil and vinegar, then serve alongside your bean wraps.
HEALTHY PINTO BEAN RECIPES | EATINGWELL
From eatingwell.com
FRESH BLACK BEAN BURRITO BOWL RECIPE - COOKIE AND KATE
From cookieandkate.com
AMY'S BEAN AND CHEESE BURRITO - AMY'S KITCHEN
From amys.com
25 BEST BEAN RECIPES - LOVE AND LEMONS
From loveandlemons.com
10 BEST BURRITO RECIPES | ALLRECIPES
From allrecipes.com
DELICIOUS BLACK BEAN BURRITOS - ALLRECIPES
From allrecipes.com
HEALTHY BLACK BEAN RECIPES | EATINGWELL
From eatingwell.com
GREEN BEAN CASSEROLE RECIPES | ALLRECIPES
From allrecipes.com
HEALTHY PINTO BEAN RECIPES | EATINGWELL
From eatingwell.com
25 BEST BEAN RECIPES - LOVE AND LEMONS
From loveandlemons.com
HEALTHY BLACK BEAN RECIPES | EATINGWELL
From eatingwell.com
GREEN BEAN CASSEROLE RECIPES | ALLRECIPES
From allrecipes.com