Tasty Burritos Recipes
Burritos, the larger and often more satisfying version of tacos, are a worthy indulgence. When else can foods from every food group come together to form a single harmonious (if messy) entree?
Your stomach is probably growling just thinking about it. But before you run to Chipotle to get your fix, we suggest you consider making your own with one of these burrito recipes.
Beef and Bean Burritos
This is one of those recipes you whip out when your kids (or your husband, or your wife, or your mailman) are banging their forks on the table looking for something brown, hot and satisfying to eat. The little beef and bean numbers take exactly 16 minutes to get on the table (give or take an hour. Just kidding), and considering how simple they are to make, its almost hilarious how popular they are in my house.
1 medium onion, diced 2 pounds ground beef 1/2 teaspoon ground cumin 1/4 teaspoon chili powder 1/4 teaspoon ground oregano 1/4 teaspoon salt Three 7-ounce cans Mexican tomato sauce (I use El Pato brand) or enchilada sauce One 28-ounce can refried beans 3/4 cup grated Cheddar, plus extra for sprinkling 12 burrito-size flour tortillas 1/2 cup fresh cilantro leaves.
Preheat the oven to 170 to 180 degrees F.
In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till it’s melted. Remove from the heat.
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When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
Sprinkle the tops with the cilantro leaves and serve immediately.
Tasty Burritos Recipe
MAKES: 6 servings TOTAL TIME: Prep/Total Time: 30 min
1 pound ground beef, 1 envelope taco seasoning, 1 can (16 ounces) refried beans, 6 flour tortillas (12 inches), warmed, 1 cup (4 ounces) shredded Colby-Monterey Jack cheese, 4 teaspoons canola oil, Sour cream and salsa
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through. Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up. In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.
Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high 3-4 minutes or until heated through, turning once.
Let stand 20 seconds. Yield: 6 servings.
Cheesy Baked Burritos
1 tbsp. extra-virgin olive oil 1 onion, chopped 2 garlic cloves, minced 2 c. shredded rotisserie chicken 1 c. enchilada sauce Juice of 1 lime kosher salt Freshly ground black pepper 1 15- oz. can black beans, drained 2 c. cooked white rice 1 c. cheddar cheese, divided 1 c. Monterey Jack cheese 6 large flour tortillas Sour cream, for serving (optional) Hot sauce, for serving (optional) Chopped cilantro, for serving (optional)
Preheat oven to 350 degrees F.Heat olive oil in a large nonstick skillet over medium heat. Add onion and sauté until soft. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken and about 1/2 cup enchilada sauce, or until the chicken is fully coated. Toss until evenly combined. Stir in lime juice and season with salt and pepper to taste.Working one burrito at a time, lay a tortilla on a cutting board or clean working service. Add a scoopful each of rice and beans to the center. Add the chicken mixture then top with a small handful each of both cheeses. Reserve about ½ cup of cheese total to sprinkle on the burritos before baking. Roll the burrito tightly and place in a large casserole dish. Repeat with remaining tortillas.Pour the remaining enchilada sauce over the burritos then sprinkle the extra cheeses on top. Cover until the cheese is melted, about 15 minutes.Garnish with cilantro and serve with sour cream and hot sauce, if desired.