CHEESE BURRITO RECIPE RECIPES

Name: Cheese and Bean Burritos
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 7 burritos, 7 serving(s)
Ingredients: 7 (10 inch) flour tortillas; 32 ounces vegetarian refried beans (I highly recommend using Diana Neal's recipe for refried beans refer to Recipezar Refried Beans ); 4 ounces canned green chilies, chopped; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; 8 ounces cheddar cheese, shredded

CHEESE AND BEAN BURRITOS RECIPE - FOOD.COM

Cheese and Bean Burritos Recipe - Food.com image

Make and share this Cheese and Bean Burritos recipe from Food.com.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 7 burritos, 7 serving(s)

Number Of Ingredients 6

Ingredients

7 (10 inch) flour tortillas
32 ounces vegetarian refried beans (I highly recommend using Diana Neal's recipe for refried beans refer to Recipezar Refried Beans)
4 ounces canned green chilies, chopped
1/2 teaspoon cumin
1/2 teaspoon garlic powder
8 ounces cheddar cheese, shredded

Steps:

Preheat oven to 400°F (205°C).
Prepare filling by mixing refried beans, chilies, cumin and garlic together in a bowl.
Spoon approximately 4 ounces bean filling into the center of each tortilla and top with about one tablespoon of cheese.
Fold in ends and then sides.
Place burritos seam side down on baking sheets that have been sprayed with vegetable oil spray.
Bake for 20–25 minutes until golden brown.

Nutrition Facts : Calories 356.7, FatContent 16.2, SaturatedFatContent 8.2, CholesterolContent 34, SodiumContent 647.9, CarbohydrateContent 38.1, FiberContent 2.5, SugarContent 2.4, ProteinContent 14.3

BEAN AND CHEESE BURRITOS RECIPE - NYT COOKING

Bean and Cheese Burritos Recipe - NYT Cooking image

Mexican refried beans are a cinch to make at home on a weeknight thanks to some staple pantry items and a few basic fresh ingredients. Buttery canned pinto beans are perfect in this dish, breaking down into a creamy, silky mixture. (Black beans would also work great.) While the beans are often fried in lard or bacon drippings, this vegetarian version builds flavor with caramelized onion, bell pepper, garlic and smoked paprika instead. Pico de gallo adds a touch of tang to counter the rich beans. Pan-frying the wrapped burritos guarantees a golden, irresistibly crispy exterior and an interior that oozes with melted cheese.

Provided by Kay Chun

Total Time 40 minutes

Yield 6 burritos

Number Of Ingredients 11

Ingredients

1/4 cup safflower or canola oil
1/2 cup finely chopped yellow onion (from 1/2 medium onion)
1/2 cup finely chopped green bell pepper (from 1/2 pepper)
Kosher salt and black pepper
2 garlic cloves, minced
2 (15-ounce) cans pinto beans, 1/2 cup of bean liquid reserved and the rest drained
1/2 cup store-bought or homemade pico de gallo or salsa
1/4 teaspoon smoked paprika
6 (9- to 10-inch) flour tortillas
2 cups (8 ounces) shredded sharp Cheddar
Sour cream and hot sauce, for serving

Steps:

In a large nonstick skillet, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl, and wipe out skillet.
Spread 1/2 cup of the refried beans in the center of each tortilla and top each with 1/3 cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.
In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.

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