HEATED BEAN BAG RECIPES

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QUICK BEAN AND RICE BURRITOS RECIPE: HOW TO MAKE IT



Quick Bean and Rice Burritos Recipe: How to Make It image

These hearty and zippy burritos can be whipped up in a jiffy. —Kimberly Hardison, Maitland, Florida

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 13

1-1/2 cups water
1-1/2 cups uncooked instant brown rice
1 medium green pepper, diced
1/2 cup chopped onion
1 tablespoon olive oil
1 teaspoon minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) black beans, rinsed and drained
10 flour tortillas (8 inches), warmed
1 cup salsa
Optional: Shredded cheddar cheese and sour cream

Steps:

  • In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes. , Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes. Stir in salsa and remove from heat., Spoon about 1/2 cup of filling off-center on each tortilla. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.

Nutrition Facts : Calories 345 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 544mg sodium, CarbohydrateContent 61g carbohydrate (2g sugars, FiberContent 6g fiber), ProteinContent 10g protein.

CHEESY GREEN BEAN CASSEROLE RECIPE - BETTYCROCKER.COM



Cheesy Green Bean Casserole Recipe - BettyCrocker.com image

With a creamy sauce, perfectly al dente green beans, crunchy French fried onions and more in the mix, even traditionalists will have to admit this green bean casserole with cheese is delish. It’s the perfect blend of old school and new school. Canned cream of mushroom soup and French fried onions ensure there’s that classic creamy-crunchy texture contrast. Using frozen green beans, in place of canned, and fresh red bell pepper ensures veggies turn out crisp-tender and not at all mushy. Soy sauce is not detectable as a standalone ingredient, and it’s not meant to be. Its role is to enhance the flavor of the entire dish with a spike of umami. And the cheese? That’s just there to make sure it all goes down easy! So, if you’ve been tiptoeing around the traditional version of this dish—making it not because you love it, but because someone else does—you might find this twist is the perfect compromise!

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 6

1 can (10 3/4 oz) condensed cream of mushroom soup
1 cup shredded Cheddar cheese blend (4 oz)
1 teaspoon soy sauce
1 bag (12 oz) frozen cut green beans, thawed, drained
1 small red bell pepper, chopped (1/2 cup)
1 1/2 cups cheddar crispy fried onions (from 6-oz can)

Steps:

  • Heat oven to 350°F. In 1 1/2-quart casserole, stir together soup, cheese blend and soy sauce. Stir in green beans, bell pepper and 1 cup of the onions.
  • Cover; bake about 30 minutes or until beans are tender and mixture is heated through. Stir; top with remaining 1/2 cup onions.
  • Bake uncovered about 5 minutes longer or until onions are brown and crisp.

Nutrition Facts : Calories 180 , CarbohydrateContent 11 g, CholesterolContent 15 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 5 g, ServingSize 1 Serving (1/2 cup), SodiumContent 480 mg, SugarContent 3 g, TransFatContent 1 1/2 g

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