burrito

Breakfast Burrito

canola oil

red onion, diced (1 cup)

red bell pepper,

drained, rinsed canned black beans, preferably low-sodium

chili flakes

Salt and black pepper

eggs egg

(about 1 1/2 ounce) shredded pepper Jack cheese

Nonstick cooking spray

(10 inch) whole wheat tortillas (burrito size)

reduced fat-free sour cream

salsa

tomato, (4 ounces) seeded and diced

avocado (4 ounces), cubed

Hot sauce

Egg and Merguez Wraps recipe | Epicurious.com

eggs

plain whole-milk Greek yogurt

lemon juice

garlic clove, finely grated

Kosher salt

Tbsp. olive oil

lavash flour tortillas

red onion, halved, thinly sliced

dill pickles, sliced crosswise 1/4" thick

mint leaves

Leftover chili and cheese gets rolled up tight into a flour tortilla for the ultimate midnight snack or quick lunches on the go.

Chili Cheese Burrito Recipe

leftover chili

(10-inch) flour tortillas (("burrito" size))

rice

cheddar cheese

cilantro (optional)

salsa and sour cream (for serving, optional)

Lay a tortilla on a flat surface. Arrange about 1/2 cup chili in the middle of the tortilla. Top with 1/2 cup rice and 1/4 cup cheese. Sprinkle with cilantro if desired.

Fold two sides of the burrito in, then fold the remaining two sides over to form a small packet. Please seam-side down on a plate. Repeat with remaining tortillas and filling ingredients.

Preheat a nonstick skillet over medium-high heat. Coat lightly with nonstick spray if desired. Heat the filled burritos on one side until golden brown, 3 to 5 minutes. Carefully flip and continue heating on the second side.

Serve with salsa and sour cream if desired.

Saucy, cheesy smothered chile colorado burritos made in 30 minutes. The sauce is so good you'll want to eat it straight from the pan.

Smothered Chile Colorado Burritos

flank steak

adobo sauce ((from a can of chipotle peppers

anaheim pepper, (diced)

green chiles

garlic

onion powder

salt

cumin

water

corn starch

black beans,

burrito-sized flour tortillas

Mexican-style cheese

Saute beef in a large sauce pan over medium heat until tender.

Add enchilada sauce and next 8 ingredients (through cumin) to the pan. Whisk together water and corn starch in a small bowl, add to pan and stir. Reduce heat to a simmer, cover and cook for another 15 minutes.

Add black beans and a generous amount of beef mixture to the middle of each tortilla. Wrap up tightly and place seam-side-down in a greased baking dish. Top with additional sauce from the beef mixture and sprinkle shredded cheese on top. Bake at 400 for 10 minutes until cheese is bubbly, then serve.

Check out this easy recipe for a perfect copycat Taco Bell Crunchwrap Supreme from Delish.com!

Crunchwrap Supreme

beef

chili powder

paprika

black pepper

flour tortillas

c. nacho cheese sauce

tostada shells

sour cream

c. lettuce

c. chopped tomatoes

c. shredded cheddar

c. shredded Monterey Jack

vegetable oil

I am a mid 70s gray-haired old man who enjoys cooking for himself. This recipe is a godsend. One of these Crunchwraps will get me through breakfast, with an egg on the side,     AND dinner, with rice and beans on the side. They also freeze well, and half a C-Wrap in your fannypack on a hike or in your glove box on a road trip is a perfect fit.

These turned out great!  Family enjoyed them. I did the final cook on my panini and it worked well. If you have no preference for the lines, try it!  Will definitely make again.

These came out sooooo good! I modified with queso instead of nacho cheese and the taco bell taco seasoning packet instead of the recipes spices. Way better than taco bell, which is saying a lot for me since taco bell is life.

I made these and added onions. They were a hit!

Looks delicious. Buying the ingredients today.

So much better than Taco Bell. Same everything but way better ingredients! I’ve made this almost 10 times now and it’s a craving recipe you’ll always have. I make my own queso with American cheese, whole milk, and green chilies. This adds more flavor then the canned cheese. 
Highly recommendd!

I made these using Jennie -O Mexican style turkey. I omitted the spices. I used everything else. These were a hit at lunch.

Loved it and make it quite often! So easy and delicious😍🤤

I made these a few times and they are delicious and SO EASY!!! Big hit with the family!

Food foot friends...what do you get when you mix those together. You get a stay at home crunch wrap taco from your own kitchen with a foot. The best of both worlds

Made this with ground chicken instead of beef.  Turned out delicious  I do think that 3 minutes per side may be a little too long.  I would do 2 minutes per side on medium or lower heat.

Thanks so much!! It was a big hit with the family,so much fun to make🤗

https://streaming.hearstdigitalstudios.com/5f535b42-d55f-42a9-8269-f45678746bba/video_rover_16x9_1080p_hd_1555970510_72565.mp4

It's every bit as good as the real thing!

How To Make A Taco Bell Crunchwrap Supreme At Home

Burritos with eggs, cheese, and potatoes, made ahead and heated up quickly on a weekday morning. Breakfast victory! 

How To Make Freezer-Friendly Breakfast Burritos

Yukon gold potatoes,

red bell pepper, seeded and diced

red onion, diced

kosher salt, divided

milk

unsalted butter

Monterey Jack cheese (about 6 ounces)

(10- flour

Optional extras: salsa, cooked bacon, cooked sausage

Heat the oven: Arrange a rack in the middle of the oven and heat to 400°F. Prepare space in the freezer for a baking sheet.

Roast your vegetables: Combine the potatoes, peppers, and onions together in a medium bowl. Drizzle with the oil and 1/2 teaspoon of the salt, and toss to coat. Transfer to an even layer on a baking sheet and roast until the potatoes are tender, about 20 minutes.

Cook your eggs: While the veggies roast, whisk together the eggs, milk, and remaining 1/2 teaspoon salt until combined. Melt the butter in a 10-inch skillet (cast iron or nonstick would be ideal) over medium heat. Add the eggs and cook, stirring occasionally, until mostly set but still moist, 4 to 5 minutes. Remove from the heat.

Assemble the burritos: Let the eggs and roasted vegetables cool while you set up an assembly station — the eggs and vegetables should be room temperature for best assembly. Tear off 12 squares of aluminum foil. Have your cheese and tortillas standing by. Place a tortilla on top of a piece of foil. Sprinkle 2 tablespoons of cheese onto the tortilla. Top the cheese with 1/4 cup roasted vegetables, followed by 2 heaping tablespoons of the scrambled eggs, and any extra toppings.

Fold the burritos: Roll the burrito tightly by folding the sides over the filling, then rolling from the bottom up.

Wrap and freeze: Wrap the burrito tightly in the aluminum foil and repeat with filling and folding the remaining burritos. Freeze the burritos in a single layer on a baking sheet — they&#x27;ll freeze faster and more uniformly this way. Store frozen burritos in a gallon-sized zip-top freezer bag for longer-term freezing.

To eat: Unwrap and microwave on high for 1 to 2 minutes, until warmed through, or heat in a regular or toaster oven at 350°F for 12 to 15 minutes.

This healthy burrito bowl is chock full of veggies and greens, perfect for a filling lunch. This is one vegetarian meal that tastes just as good as it looks

Burrito bowl with chipotle black beans

basmati rice

olive oil

garlic cloves,chopped

can black beans,drained

tbsp cider vinegar

tsp honey

tbsp chipotle paste

chopped curly kale

avocado,halved and sliced

tomato,chopped

red onion,chopped

chipotlehot sauce

corianderleaves

limewedges

Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.

Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.

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

Easy beef burritos

sunflower oil

onion,finely chopped

garlic cloves,very finely chopped

tbsp cumin

tbsp coriander

cayenne pepper(more if you want it spicier)

oregano

beef mince

golden caster sugar

tbsp wine vinegaror cider vinegar

can chopped tomatoes

can black beansor kidney beans,

cooked rice,or our Mexican tomato rice (see recipe below right)

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.

Chorizo, egg, potato, and avocado breakfast burritos with ranchero cheese and salsa verde. Filling, tasty, and not too complicated. Just right for weekend mornings. Make ahead, great for freezer burritos. (Although, we prefer them freshly made. They&#039;re so good they never seem to make it to the freezer.)

Chorizo Egg Breakfast Burrito Recipe

ozs. Mexican chorizo (spicy pork sausage)

white potato

white onion

spring onions

ranchero cheese (queso ranchero)

avocados

Prep the Chorizo

Cut the chorizo in half.

Remove the casing with your fingers and discard.

Break the chorizo into chunks and set aside.

Cooking the Burrito Filling

Chop the onions and potatoes into 1/4″ pieces. Over medium heat, cook the onions in 1 tsp. oil for 1 minute.

Add the potatoes and cook for 10 to 12 minutes until the potatoes start to brown.

Add the chorizo and cook for 12 minutes until the chorizo has given up most of it fat.

Beat the eggs with 1/2 tsp. salt and pour them into the pan with the chorizo, potato, and onion.

Let the eggs set for one minute. Then turn. Cook until the eggs have just set and break up the eggs with your spatula. Cook for couple more minutes until all of the egg has cooked through.

Rolling the Burrito

Cut the avocado into 1/4” pieces. Slice the spring onion into very thin rings including the 2” of the green stem.  

Heat the tortillas in a dry pan until they start to puff up and become pliable. Heat them for about 30 seconds per side. Don&#039;t let the tortilla become crispy which makes it difficult to roll.

On the warm tortillas, place the chorizo and eggs, then add about 1 oz. of crumbled cheese, a couple of tbsps. of diced avocado and 2 tbsps. of salsa.

Fold the bottom of the tortilla up about 1&quot; then fold the sides of the tortilla in about 1”.

Roll the burrito tightly tucking the sides of the tortilla in as you go. It should form a tight cylinder with even ends.

Slice the burrito in half to serve.

Serve with extra salsa for dipping and some chopped avocado topped with crumbled cheese and sliced spring onion on the side as a garnish.

Korean BBQ Burrito

soy sauce

sugar

rice vinegar

fish sauce

ginger (skin on)

jalapeño

rice wine vinegar

carrots,

ginger

chopped jalapeños

gochujang

sesame oil

brown rice

Kimchi,

mint and cilantro, for topping

The Korean Burrito as Served at Zoftig in Santa Rosa, California, as seen on Diners, Drive-Ins and Dives, Season 29.

For the beef: Combine the soy sauce, sugar, vinegar, fish sauce, garlic, ginger and jalapeño in a bowl and mix well to dissolve the sugar. Add the beef and mix well. Chill and reserve until ready to cook the beef.

For the pickled daikon and carrots: Combine the vinegar, sugar, carrots and daikon. Chill and reserve.

For the Korean BBQ sauce: In a deep saucepot, sauté garlic, ginger and jalapeño in oil until fragrant. Add gochujang and toast, stirring frequently, 1 to 2 more minutes. Add sugar, vinegar, soy sauce and 2 cups water. Bring to a boil and turn down to a simmer. Let simmer about 10 minutes. Remove from heat and add sesame oil. Reserve and chill.

For the burritos: Heat a large heavy frying pan and add ground beef. Flatten with a spatula and let meat get charred on 1 side. Flip and cook on the other side, breaking up meat with spatula. Add the cooked brown rice and fry with meat and all its fat. Remove from heat and reserve.

Spoon beef and rice mixture over tortillas. Add half a sliced avocado to each burrito, layer on pickled daikon and carrots, kimchi, fresh torn mint and cilantro and a generous bit of BBQ sauce. Wrap and enjoy.

So much better than I expected! Made it with shredded beef not ground and added pickled purple cabbage to it as well. It was amazing!

Solid recipe. Meat is so flavorful on its own you don’t even really need the Korean BBQ sauce, in my opinion. Husband really liked it, too.

This vegan wrap doesn't require any cooking, just lashings of lime and chilli sauce for delicious festival or camping sustenance

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