EASY BURRITOS RECIPES
EASY BEEF BURRITOS RECIPE - BBC GOOD FOOD
Make these easy beef burritos for a simple midweek supper. The meat filling is also great stuffed into a crispy taco, or as an easy chilli con carne with rice
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Total Time 45 minutes
Prep Time 15 minutes
Yield Makes 8/serves 4
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan – a casserole is ideal. Fry the onions for 8 mins, then add the garlic, spices and oregano and cook for 1 min. Crumble over the mince and sizzle for 5 mins, stirring, until browned. Stir in the sugar and leave for a minute, then splash in the vinegar and pour in the tomatoes.
- Simmer for 5 mins then tip in the beans and the water from the can. Season, stir and simmer everything for 20 mins until the beef is in a thick gravy. The sauce can be prepared up to 2 days ahead, chilled and reheated with a splash of water or frozen for 6 months.
- To make the burritos, heat the tortillas following pack instructions. Pile some rice and beef sauce along each tortilla and scatter over your choice of topping. Fold over the ends and roll up to seal. Secure by wrapping with foil if you want. Eat immediately.
Nutrition Facts : Calories 872 calories, FatContent 32 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 98 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 10 grams fiber, ProteinContent 42 grams protein, SodiumContent 1.11 milligram of sodium
BURRITOS MADE EASY RECIPE: HOW TO MAKE IT - TASTE OF HOME
This easy burrito recipe is packed with a bean and beef filling with a taste of the Southwest. And since the recipe makes eight big burritos, you can feed a crowd! —Jennifer McKinney, Washington, Illinois
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8 burritos.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the chili, salsa and green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Spoon about 1/2 cupful beef mixture off center on each tortilla. Top each with a slice of cheese; roll up. Serve with taco sauce and lettuce if desired.
Nutrition Facts : Calories 365 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 957mg sodium, CarbohydrateContent 38g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 22g protein.
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EASY BREAKFAST BURRITOS RECIPE - PILLSBURY.COM
These Easy Breakfast Burritos are just what you need for busy mornings. They're loaded with all the classic breakfast flavors your family loves in one convenient egg burrito. Not only are these breakfast burritos quick to prep, but you can also freeze them for the perfect grab-and-go breakfast when you're really in a rush. Two minutes in the microwave is all you need to get these frozen homemade breakfast burritos ready to go.
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Calories 450 per serving
- To freeze, wrap each burrito in foil. Label 1-gallon resealable freezer plastic bag. Transfer burritos in single layer to bag; remove as much air as possible, and freeze up to 1 month. To heat: Remove 1 burrito from foil, and wrap in lightly dampened paper towel. Place on microwavable plate; microwave uncovered on High 2 minutes 30 seconds to 4 minutes 30 seconds, turning once, until heated through (at least 165°F).
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EASY CHICKEN BURRITO RECIPE | JAMIE OLIVER BURRITOS
This chicken burrito recipe is a Tex-Mex classic and a really tasty way of using up leftover rice, too
From jamieoliver.com
Total Time 50 minutes
Cuisine mexican
Calories 613 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine mexican
Calories 613 calories per serving
- Preheat a griddle pan over a high heat. Meanwhile, place the chicken thighs between two sheets of greaseproof paper, then bash with the base of a heavy pan to roughly ½cm thick. Pop into a bowl, sprinkle over the paprika, cumin and a lug of oil, and season well with sea salt and freshly ground black pepper.
- Mix well to coat, then place the chicken onto the hot griddle. Cook for 10 minutes, or until charred and cooked through, turning halfway. Leave to cool slightly.
- Meanwhile, peel and finely slice the garlic. Pick the coriander leaves and set aside, then finely slice the stalks. Heat 1 tablespoon of oil in a large frying pan over a medium-high heat, add the garlic and coriander stalks and fry for 1 minute.
- Drain, rinse and add the beans, then fry for a further few minutes. Add the rice and cook for 5 minutes, or until crisp and piping hot through, stirring occasionally. Finely grate in the lime zest, roughly chop and add half the coriander leaves. Stir well and remove from the heat.
- Roughly chop the tomatoes and trim and finely slice the spring onions, then add to a bowl with the juice of the lime. Roughly chop and add the remaining coriander leaves, mix well and season to taste. Shred the lettuce and cooled chicken.
- Pop a tortilla onto the griddle for 1 minute to soften, then place onto a board. Spoon one-quarter of the fried rice and beans along the middle, top with a generous spoonful of salsa, a handful of lettuce and one of the shredded chicken thighs. Grate over some cheese and add a spoon of yoghurt.
- Wrap up the burrito, then tuck in. Repeat with the remaining ingredients, serving as you go.
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This chicken burrito recipe is a Tex-Mex classic and a really tasty way of using up leftover rice, too
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Total Time 50 minutes
Cuisine mexican
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Total Time 50 minutes
Cuisine mexican
Calories 613 calories per serving
- Preheat a griddle pan over a high heat. Meanwhile, place the chicken thighs between two sheets of greaseproof paper, then bash with the base of a heavy pan to roughly ½cm thick. Pop into a bowl, sprinkle over the paprika, cumin and a lug of oil, and season well with sea salt and freshly ground black pepper.
- Mix well to coat, then place the chicken onto the hot griddle. Cook for 10 minutes, or until charred and cooked through, turning halfway. Leave to cool slightly.
- Meanwhile, peel and finely slice the garlic. Pick the coriander leaves and set aside, then finely slice the stalks. Heat 1 tablespoon of oil in a large frying pan over a medium-high heat, add the garlic and coriander stalks and fry for 1 minute.
- Drain, rinse and add the beans, then fry for a further few minutes. Add the rice and cook for 5 minutes, or until crisp and piping hot through, stirring occasionally. Finely grate in the lime zest, roughly chop and add half the coriander leaves. Stir well and remove from the heat.
- Roughly chop the tomatoes and trim and finely slice the spring onions, then add to a bowl with the juice of the lime. Roughly chop and add the remaining coriander leaves, mix well and season to taste. Shred the lettuce and cooled chicken.
- Pop a tortilla onto the griddle for 1 minute to soften, then place onto a board. Spoon one-quarter of the fried rice and beans along the middle, top with a generous spoonful of salsa, a handful of lettuce and one of the shredded chicken thighs. Grate over some cheese and add a spoon of yoghurt.
- Wrap up the burrito, then tuck in. Repeat with the remaining ingredients, serving as you go.
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