burrito recipe

Recipe video above. Simple, super tasty everyday beef burritos made with a homemade beef mince filling (ground beef), rice and your choice of fillings. One of the best freezer meals ever!

Beef Burritos

tsp each onion powder (, dried oregano, salt)

tsp each dried cumin powder (, paprika)

tsp black pepper

¼ tsp cayenne pepper (,

olive oil

garlic

onion (, finely chopped)

tomato paste

water

flour tortillas

rice

iceberg lettuce

corn kernels (I use canned, drained)

black beans (I use canned, drained)

tomatoes, deseeded and diced

red onion (, finely chopped)

coriander / cilantro ((optional))

Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes until onion is lightly browned. Add beef and cook, breaking it up as you go, until it turns from red to brown.

Add Taco Seasoning (or use 1 packet store bought) and cook for 1 minute. Then add tomato paste and water, cook for 3 minutes until the water is mostly evaporated but the beef is still juicy, not dried out. Set aside to cool for 10 minutes – piping hot filling will steam the burrito, making the tortilla soggy.

Optional: If not warming rolled burrito, warm the tortillas before rolling (per packet directions).

Place a burrito on a work surface. Place 1/4 - 1/3 cup of rice just below the centre. Top with 1/4 - 1/3 cup beef, then some lettuce, corn, black beans, tomato, &nbsp;a sprinkle of red onion, coriander and cheese.

Fold up the bottom to cover the filling then fold the edges in (video helpful to see how to do this). Roll up tightly, then wrap in foil. Serve as is or heat per below.

HEATING: To warm through, pan fry (dry pan) in the foil over medium high heat for a few minutes on each side to slightly crisp and warm the outside. Or for 10+ minutes on a medium low heat if you want to melt the cheese. Or they can be baked at 180C/350F for 20 minutes in the foil – this will warm them all the way through and crisp up the tortilla slightly. If they are straight from the fridge, they will take around 30 minutes to warm through.

Burritos are best served with something to dollop/dip - sour cream (or yoghurt) and some sort of chilli sauce are my usual because it's easy. When I'm making more of an effort, I use &nbsp;Restaurant Style Salsa&nbsp;or&nbsp;Guacamole.

Recipe video above. This is a chicken burrito stuffed with a juicy seasoned chicken filling, refried beans, corn, cheese and Mexican Red Rice. The refried beans makes it juicy inside without being soggy, adds flavour and holds it all together so the filling doesn&#x27;t come tumbling out when you pick it up!

Chicken Burrito

tortillas (, flour (approx 20cm/8" wide))

tsp each onion powder, dried oregano, salt

cumin powder, paprika

tsp cayenne pepper ((optional, adjust to taste))

/ 1.2 lb chicken breast

olive oil (, separated)

onion (, chopped)

garlic (, finely minced)

red capsicum/bell pepper (, diced)

400 grams/14 ounces refried beans (, canned (Note 2))

white rice (, plain (cooked, Note 3))

Mexican Red Rice ((the best for Burritos!))

corn

(150 grams) cheese (, shredded (Mexican blend, cheddar, tasty, Montery Jack))

coriander/cilantro (, finely chopped)

Avocado sauce

Sour cream

Salsa ((restaurant style, smooth))

Burrito Seasoning - Mix Seasoning ingredients. Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.

Cook chicken - Heat 1 tbsp oil in a large skillet over high heat. Add chicken, cook 2 minutes. Turn and cook 1.5 minutes. Remove, rest 2 minutes then chop.

Saute onion - In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.

Finish Filling - Add refried beans, diced chicken and water. Stir and cook for 2 minutes until reduces slightly. Should be thick and juicy, not watery and not dry/stodgy! Let cool 5 minutes - will thicken.

Gently warm tortillas in microwave (makes them pliable), lay on work surface.

Place rice on lower third, top with Chicken Filling, corn, cheese then sprinkle with coriander. Fold up, burrito style.

Toasting: Either pan fry over medium high heat (no oil) for 2 minutes each side to make tortilla crispy and melt cheese a bit OR wrap tightly in foil and bake in oven 10 minutes at 180°C/350°F.

Dunk in sauce(s) of choice or douse with hot sauce of choice, and devour! Suggestions: Avocado Sauce, Guacamole, sour cream, Restaurant Style Salsa, Queso, Nacho Cheese Dip.

Freezer friendly! Note 4 for directions.

Assemble burritos:

This is truly the easiest burrito recipe to make at home -- and they&#039;re freezer-friendly! Keep a stash in your kitchen and you can satisfying your Mexican food cravings any night of the week.

The Easiest Burrito Recipe

lb. lean ground beef

(1 ounce) packet taco seasoning mix

beans

corn kernels

rice ((I

(10-inch) flour tortillas ((I like to use Mission brand "burrito size" tortillas))

cheddar cheese

Optional garnish: finely diced red onion; lettuce; diced tomato

Preheat oven to 350° F. Spray 9 x 13-inch baking dish with cooking spray and set aside.

Cook beef with taco seasoning mix, according to seasoning package instructions.

To prepare 1 burrito: spread ¼ cup beans down center of tortillas; top with ½ cup rice, beef, 2 tablespoons corn, and ¼ cup cheese.

Fold in opposite sides of each tortilla, then roll up, burrito style. Place, seam-sides down, in prepared dish. Repeat with remaining ingredients to prepare 6 total burritos.

Cover with foil and bake for 25 minutes (until heated through). If you are baking the burritos from the refrigerator while they’re still cold, it will take about 30-35 minutes for them to heat through.

https://www.youtube.com/watch?v=O3pxqsJqv00

Do you love Chipotle, but you're tired of paying for carry-out? This is truly the easiest burrito recipe to make at home -- and they're freezer-friendly! Keep a stash in your kitchen and you can satisfying your Mexican food cravings any night of the week.

Get the Full Recipe: https://www.theseasonedmom.com/easiest-burrito-recipe/

Here's what you need: medium sweet potatoes, olive oil, smoked paprika, garlic powder, kosher salt, pepper, medium yellow onion, jalapeño, garlic, chili powder, ground cumin, cayenne pepper, black beans, corn, large flour tortillas, lettuce, diced tomato, shredded vegan cheddar cheese, guacamole

Sweet Potato And Black Bean Burritos Recipe by Tasty

sweet potatoes,

olive oil,

½ teaspoon smoked paprika

garlic powder

kosher salt,

pepper,

½ medium yellow onion, diced

jalapeño,

garlic,

chili powder

cumin

cayenne pepper,

oz black beans, 1 can, drained and rinsed

lettuce, chopped,

tomato,

cheddar cheese,

guacamole,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.

Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.

Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.

To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.

https://vid.tasty.co/output/124095/landscape_480/1549053910

Start off your day with this make-ahead breakfast burrito.

Breakfast Burritos

lb. tomatillos, husked, rinsed, and halved

jalapeño, halved, and seeded

onion,

lime juice

cilantro

Kosher salt

eggs

c. shredded pepper jack or Cheddar cheese

c. fat-free refried beans

tortillas

This Smothered Beef Burritos Recipe is loaded with seasoned ground beef, refried beans, rice, and topped with sauce and CHEESE! Freezer-friendly and EASY!!

Loaded Smothered Beef Burritos

olive oil, divided

beef

Vidalia

flour tortillas (10-inch, burrito size)

+ 1 1/2 cups Mexican shredded cheese blend, divided

cilantro, optional

To a large skillet, add 2 tablespoons olive...

To a large skillet, add 2 tablespoons olive oil, beef, onion, and cook over medium-high heat for about 7 minutes, or until beef is cooked through and onions are soft and translucent; stir and crumble intermittently to ensure even cooking.

Add the taco seasoning and stir to combine;...

Add the taco seasoning and stir to combine; set skillet aside off the heat.

Preheat oven to 350F and drizzle the remaining...

Preheat oven to 350F and drizzle the remaining 2 tablespoons olive oil into a large oven-proof skillet; set aside.

Lay the tortillas out on the countertop, evenly...

Lay the tortillas out on the countertop, evenly smear each with about 2 tablespoons of refried beans down the center, evenly distribute the rice (about 2 to 3 tablespoons) to the center of each tortilla, evenly top with the beef mixture down the center, and evenly distribute 1 1/2 cups of cheese down the center of each tortilla.

Roll up each burrito and place in the prepared...

Roll up each burrito and place in the prepared skillet, seam side down. Bake for about 25 minutes.

Remove skillet from the oven, slowly and evenly...

Remove skillet from the oven, slowly and evenly drizzle the enchilada sauce over all the burritos, evenly sprinkle the remaining 1 1/2 cups cheese over the top of all the burritos, return skillet to the oven, and bake for 10 to 15 minutes, or until cheese has melted and sauce is lightly bubbling. Optionally garnish with cilantro and serve immediately. Extra burritos will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

These yellow rice and black bean burritos make a filling meal that needs only a salad to be complete—though stoneground tortilla chips and salsa are always welcome!

Yellow Rice and Black Bean Burritos

water with 1 vegetable bouillon cube

brown rice

tsp cumin

turmeric

onion (finely chopped)

garlic (minced)

green bell pepper (finely diced)

hot chiles

15–16 oz can black beans,

tomato (diced)

oregano

salt and freshly ground pepper (to taste)

10-inch, burrito-sized flour tortillas, warmed

Salsa Ranchera or store-bought salsa

Bring the water and bouillon cube to a boil in a medium saucepan. Stir in the rice, cumin, and turmeric and simmer gently, covered, until the water is absorbed, about 30 minutes.

Heat the oil in a large skillet or stir-fry pan. Add the onion and sauté until translucent. Add the garlic and bell pepper and sauté until the onion is golden.

Add the chiles, beans, tomato, and oregano. Cook over medium heat until the mixture is well heated through and the tomato has softened, about 8 minutes.

Stir the cooked rice into the skillet mixture until well incorporated. Remove from the heat.

To assemble, place a mound of the cooked rice and black bean mixture in the center of each tortilla. Add a stripe of salsa.

Fold two opposite sides of the tortilla over the filling, then roll up starting from one of the open ends. Alternately, you can keep one end open as shown in the photo. Repeat with the remaining tortillas and serve at once.

Scrumptiously easy make-ahead burritos with beef, beans, salsa, and cheese are perfect for filling your freezer with homemade burritos.

Freezer Burritos

onion onion

garlic, (finely minced)

tomato salsa

(15-ounces each) pinto beans, (rinsed and drained)

water beef broth

(10-inch) flour tortillas

cooked white or brown rice, (optional)

Heat olive oil in a large skillet set over medium heat.

Add onions and cook for 2 minutes; stir in garlic and cook for 20 seconds.

Stir in the ground beef; cook until meat is browned, about 8 minutes, mixing and breaking up the beef with a wooden spoon.

Stir in the taco seasoning; then stir in the tomato salsa.

Reduce heat to a simmer and continue to cook for 2 minutes, or until mixture is heated through and a bit thickened.

Remove from heat and set aside.

Combine pinto beans and water (or beef broth) in a blender or a food processor; process for about a minute, or until mixture is smooth.

Add the beans mixture to the beef mixture and stir until combined.

Stir in the cheese.

Add two tablespoons of cooked rice, if using, to the center of each tortilla.

Add 1/2 cup of the beef mixture over the rice.

Fold the ends and sides over the filling and roll up.

Wrap each burrito in wax paper; then wrap in foil.

Place burritos inside a gallon-sized ziploc bag; label the bag with the date you made them.

Freeze burritos for up to 2 months.

Top 8 burrito recipe recipes from across the web

The most viewed burrito recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beef Burritos

Chicken Burrito

The Easiest Burrito Recipe

Sweet Potato And Black Bean Burrito...

Breakfast Burritos

Loaded Smothered Beef Burritos

Yellow Rice and Black Bean Burritos

Freezer Burritos

Top 8 burrito recipe recipes from across the web

The most viewed burrito recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Burritos

Chicken Burrito

The Easiest Burrito Recipe

Sweet Potato And Black Bean Burrito...

Breakfast Burritos

Loaded Smothered Beef Burritos

Yellow Rice and Black Bean Burritos

Freezer Burritos

The most viewed burrito recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine