FROZEN MINI BURRITOS RECIPES

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CHIPOTLE VEGGIE BURRITOS RECIPE | FOOD NETWORK KITCHEN ...



Chipotle Veggie Burritos Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

1 bunch cilantro, chopped
1 clove garlic
1/2 teaspoon chipotle chile powder, plus more to taste
Kosher salt
1 cup white rice
1 15-ounce can black bean soup (preferably spicy)
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 cups frozen corn (preferably fire-roasted), thawed
1 large tomato, diced
Juice of 1 lime
4 burrito-size flour tortillas
2 cups shredded pepper jack cheese (about 8 ounces)

Steps:

  • Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and 3/4 teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool 5 minutes.
  • Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm.
  • Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.
  • Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.

Nutrition Facts : Calories 934 calorie, FatContent 27 grams, SaturatedFatContent 12 grams, CholesterolContent 51 milligrams, SodiumContent 1436 milligrams, CarbohydrateContent 140 grams, FiberContent 11 grams, ProteinContent 34 grams

EASY BREAKFAST BURRITOS RECIPE - PILLSBURY.COM



Easy Breakfast Burritos Recipe - Pillsbury.com image

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.

Provided by Shawn Syphus

Total Time 35 minutes

Prep Time 35 minutes

Yield 8

Number Of Ingredients 9

3 tablespoons vegetable oil
4 cups (12 oz) frozen shredded hash brown potatoes (from 30-oz bag)
8 eggs
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 teaspoon salt
1/2 teaspoon pepper
6 fully cooked breakfast sausage links, cut in 1/4-inch pieces
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
2 cups shredded Mexican cheese blend (8 oz)

Steps:

  • In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add frozen hash brown potatoes in even layer; press down lightly. Cook potatoes 7 minutes without moving. Drizzle with remaining 1 tablespoon oil; turn. Cook 6 to 8 minutes longer or until browned on both sides and hot throughout. Transfer to medium bowl; cover with foil to keep warm. Wipe out skillet.
  • In large bowl, beat eggs, green chiles, salt and pepper until well blended. In same skillet over medium-high heat, cook sausage 2 to 3 minutes, stirring frequently, until browned. Stir in egg mixture; cook 2 to 3 minutes, stirring occasionally, until scrambled.
  • To assemble burritos, spoon line of hash browns down center of each tortilla. Top with cheese and egg mixture.
  • Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.
  • 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).

Nutrition Facts : Calories 450 , CarbohydrateContent 30 g, CholesterolContent 225 mg, FatContent 3 , FiberContent 1 g, ProteinContent 18 g, SaturatedFatContent 12 g, ServingSize 1 Burrito, SodiumContent 780 mg, SugarContent 1 g, TransFatContent 1/2 g

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CHIPOTLE VEGGIE BURRITOS RECIPE | FOOD NETWORK KITCHEN ...
From foodnetwork.com
Reviews 3.7
Total Time 30 minutes
Category main-dish
Calories 934 calorie per serving
  • Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.
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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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