BEST BEAN AND CHEESE BURRITO RECIPE RECIPES

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BEST GREEN BEAN CASSEROLE RECIPE | ALLRECIPES



Best Green Bean Casserole Recipe | Allrecipes image

This great variation of the traditional green bean casserole is topped with French fried onions and Cheddar cheese.

Provided by Jan

Categories     Side Dish    Casseroles    Green Bean Casserole Recipes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 4

2 (14.5 ounce) cans green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French fried onions
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
  • Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.

Nutrition Facts : Calories 321.7 calories, CarbohydrateContent 20.2 g, CholesterolContent 19.8 mg, FatContent 23.2 g, FiberContent 2.3 g, ProteinContent 6.6 g, SaturatedFatContent 8.7 g, SodiumContent 1068.3 mg, SugarContent 3.1 g

VEGETARIAN BEAN BURRITO RECIPE | JAMIE OLIVER BEAN RECIPES



Vegetarian bean burrito recipe | Jamie Oliver bean recipes image

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

1 onion
1 red pepper
60g Cheddar cheese
olive oil
1 clove of grlic
1 teaspoon chilli powder
1 teaspoon tomato puree
1 400g tin plum tomatoes
1 400g tin red kidney beans
4 large flour tortillas
2 large handfuls mixed salad leaves
balsamic vinegar

Steps:

    1. 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.
    2. Heat a little oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, or until softened.
    3. Peel and crush the garlic, then add to the pan along with the chilli powder.
    4. Add the tomato purée and the tomatoes, breaking them up with a spoon as you go, then drain and add the kidney beans.
    5. Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper.
    6. In a separate pan, fry the pepper in a little oil until starting to soften, then set aside.
    7. 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.
    8. 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.
    9. Bake for 5 to 10 minutes, or until golden and warmed through.
    10. 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

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