Bean & Cheese Burritos | Restaurant Quality Secrets
Bean & Cheese Burritos - Restaurant Quality Secrets
If you are craving a delicious, restaurant-quality vegetarian bean and cheese burrito....but you don't want to leave the house, then you're in the right place! This bean and cheese burrito recipe is for you!
These bean and cheese burritos are so tasty, affordable, vegetarian and kid-friendly (my son would eat them every day if I let him!). They are the perfect weeknight dinner.
The first secret of these amazing burritos is to use my homemade Brothy Beans. We cover this recipe and my other freezer building blocks in my Favours to Your Future Self Masterclass.
Check out the masterclass here:
Bean & Cheese Burritos
Download the printable recipe here:
Makes 3 - 4
INGREDIENTS
2 cups Brothy Beans (thawed)
¼ teaspoon cumin
¼ teaspoon smoked paprika
Juice of 1 lime
3 - 4 large tortillas
1 cup grated cheese
2 plum tomatoes, sliced
INSTRUCTIONS
Combine 2 cups of Brothy Beans with the cumin and smoked paprika in a small pot and bring to a simmer.
Purée with a potato masher or immersion blender and continue to cook until very thick. Remove from heat and stir in the lime juice.
Layer each tortilla with grated cheese, some bean purée and sliced tomatoes. Add hot sauce and any other add-ins you like. Fold and roll, then cook the burritos in a little bit of oil in a hot pan for about 1 minute per side or until golden.
Serve with sour cream, salsa and guacamole if you like.
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Video hashtags: #beanburrito #vegetarian #easydinner
Easy Bean & Cheese Burritos - A Quick Meal Made Mild Or Spicy
These tasty burritos are quick and easy to make! It only takes a few minutes to mix the refried beans with spices and roll the burritos. Keep them mild or add in your own spices or jalapenos to make them hot. Heat them in the microwave or wrap them in foil and crisp the edges in the oven. I often make a bunch and freeze them in baggies for easy weekday meals. I just take the number of burritos we need out of the freezer and defrost them overnight in the refrigerator, or place them on the counter for a hour before heating in the microwave or oven.
We usually eat them with fresh fruit, fresh salsa and other Mexican-style southwestern foods.
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Chipotle Bean Burrito Recipe
Get the Recipe:
Add guacamole and chips to this vegetarian dish for a hearty Mexican meal.
Total: 30 minutes
Yield: 6 servings (serving size: 1 burrito)
Preparation
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.
Nutritional Information
Calories:
361
Fat:
10.3g (sat 3.8g,mono 3.1g,poly 2g)
Protein:
16.8g
Carbohydrate:
52.2g
Fiber:
11.4g
Cholesterol:
19mg
Iron:
3.3mg
Sodium:
735mg
Calcium:
395mg
Maureen Callahan, Cooking Light, JANUARY 2010
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Find More Recipes:
Best Vegetarian Burrito Bowl Recipe/ Chipotle Burrito Bowl at home// DIY Burrito Bowl Chipotle Style
#burritobowl #vegdesiaomas #mexicanfood
Today, I'll show you how to make Chipotle's burrito bowls at home. This is an easy and delicious recipe that is perfect for make ahead lunches for work or school.
Ingredients List:
Ingredients for Rice-
- 1 cup White or Brown Boiled Rice
- 1 tablespoon Cilantro/Coriander Leaves
- 1 tablespoon Lemon Juice
- Salt (as per your taste)
-1 teaspoon Black Pepper
Ingredients for Beans-
- 1 cup Black or Red Boiled Beans or Rajma
- Salt (as per your taste)
- 1 tablespoon Taco Seasoning. (here is the link to best homemade Taco Seasoning
- 1 tablespoon Lemon Juice
Ingredients for Tomato & Corn Salsa-
- 2 cups Boiled Yellow Corn
- 1 cup Chopped Tomatoes
- ½ cup Chopped Onions
- 1 tablespoon Cilantro/Coriander Leaves
- ½ teaspoon Chopped Green Chilies
- 1 tablespoonLemon Juice
- Salt (as per your taste)
Ingredients for Veggies-
- 1 teaspoon Olive Oil
- 1 cup Sliced Onions
- 1 cup Sliced Red and green Peppers
- 1 teaspoon Taco Seasoning
- Salt (as per your taste)
- 2 teaspoon Cilantro/Coriander Leaves
- 1 teaspoon Lemon Juice
Ingredients for Guacamole-
- 2 Ripe Avocados
- 1 tablespoon Cilantro/Coriander Leaves
- 2 teaspoon Lemon Juice
- Salt (as per your taste)
- ¼ teaspoon Black Pepper
Optional-
- Sour Cream
- Shredded Cheese
- freshly pickled green chillies
- Nacho Chips
Link for Taco Masala
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healthy bean burrito recipe ,vegan taco bowl
black beans burritos | The Buddhist Chef
I LOOOOOVe Mexican cuisine and , what's best, recipes are so easy to veganise! The whole family will enjoy them! These vegan burritos will be great for lunch or as a quick weekday meal. They'll be just right!
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