good recipe for homemade burritos?

Answer 1

Easy Chicken Burritos with Mojo

Prep Time: 20 minutes
Cook Time: 5 minutes

Mojo Sauce:
4 garlic cloves
2 serrano chilies, seeds removed
1 large handful fresh cilantro leaves
Juice 2 limes
Juice 1 orange
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

8 large flour tortillas
1 (3 to 4 pound) whole roasted chicken, shredded
Yellow Rice, recipe follows
Spicy Black Beans, recipe follows
2 avocados chopped
1 cup grated queso blanco or Monterey jack cheese
Sour cream, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish

Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper.

To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice.

Yellow Rice:
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1 teaspoon turmeric
1 teaspoon kosher salt
1 bay leaf

Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

Yield: 8 servings

Spicy Black Beans:
2 cups (about 1 pound) dried black beans, picked over and rinsed
3 tablespoons extra virgin olive oil
1 medium onion, chopped
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
Kosher salt and freshly ground black pepper

Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans.

In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper.

Yield: 8 servings

Answer 2

I'm from Mexico and burritos are the simplest things. We have burritos of everything, including eggs, beans and chicken fried steak, beef with red chile sauce and green chile sauce. It depends what you want on it. Just heat up the tortilla separately and put anything in it. I would say try cooking the meat (cubed or strips) on a skillet, throw in some tomato, onion and peppers and have an authentic mexican burrito.

Answer 3

Season ground beef as for tacos. Heat up flour tortillas as per package directions. Spread refried beans on tort. Add beef, then shredded sharp cheddar. Fold ends in a little, then roll burrito. Eat like this or you can make several, put in baking dish, cover with taco sauce and more cheese and bake at 350 for about 40 minutes then serve with sour cream.

Answer 4

A veg is a plant or part of a herb used as food

Answer 5

Both are good for you, each fruit/vegetable has different vitamins. Thus as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 6

go to allrecipes.com

Answer 7

Bean Burritos

Ingredients
1-1/4 cup dry pinto beans
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 tablespoon cooking oil
1/2 teaspoon salt
1 recipe 8-inch Spinach Tortillas (see Recipe Center) or twelve 7- or 8-inch flour tortillas
1 cup shredded Monterey Jack cheese or cheddar cheese
3/4 cup chopped tomato (1 medium)
1 ripe medium avocado, halved, seeded, peeled, and chopped (optional)
Chopped tomato (optional)
Salsa (optional)

Directions
1. Rinse beans. In a large saucepan combine beans and 4 cups water. Bring to boiling. Reduce heat and simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans.

2. Return beans to saucepan. Add 4 cups fresh water. Bring to boiling. Reduce heat and simmer, covered, about 1-1/2 hours or until beans are very tender. Drain beans, reserving cooking liquid.

3. For filling, in a large, heavy skillet cook onion and garlic in hot oil until tender. Remove from heat. Stir in drained beans and salt. Mash bean mixture, adding reserved cooking liquid (about 1/3 cup) to obtain desired consistency.

4. Meanwhile, wrap tortillas tightly in foil. Heat in a 350 degree F oven about 10 minutes or until heated through.

5. To assemble each burrito, spoon a scant 1/2 cup of the filling onto each tortilla just below center. Top with cheese and chopped tomato. Fold edge nearest filling up and over just until filling is covered. Fold in 2 adjacent sides just until they meet; roll up.

6. Arrange burritos, seam side down, on a baking sheet. Bake, covered, in a 350 degree F oven for 10 minutes. Uncover and bake for 5 minutes more.

7. If desired, serve burritos with chopped avocado, additional chopped tomato, and salsa. Makes 6 main-dish servings.
Make-Ahead Tip: Prepare burritos as directed through Step 5, except do not add chopped tomato to filling. Wrap each burrito in foil and place in a freezer container. Freeze for up to 3 months. To reheat, place frozen burritos, loosely wrapped in foil, on a baking sheet and heat in a 350 degree F oven about 30 minutes. Open foil and bake for 10 to 15 minutes more or until heated through.

Nutrition facts per serving:
calories: 466
total fat: 17g
saturated fat: 6g
cholesterol: 17mg
sodium: 562mg
carbohydrate: 62g
fiber: 5g
protein: 18g

Curry Burritos

Ingredients
1 small onion, chopped (1/3 cup)
2 cloves garlic, minced
1 tablespoon margarine or butter
1 cup reduced-sodium chicken broth or purchased coconut milk
2 tablespoons all-purpose flour
1 to 1-1/2 teaspoons Thai red-curry paste
3/4 cup cooked purple Thai rice*
3/4 cup cooked long-grain rice**
1/4 cup chopped peanuts
8 8-inch round rice-paper wrappers
1 medium carrot, cut into thin bite-sized strips
1/2 cup snow pea pods, cut into thin strips, or quartered sugar snap pea pods
1/2 small summer squash or zucchini, cut into thin bite-sized strips, or one whole baby pattypan squash, cut into thin, bite-sized wedges
Nonstick spray coating
Slivered snow pea pods (optional)
Plain low-fat yogurt (optional)
Chutney (optional)

Directions
1. In a small saucepan cook onion and garlic in hot margarine or butter over medium heat for 3 minutes or until onion is tender.

2. In a small bowl whisk chicken broth or coconut milk into flour and curry paste. Stir into the onion mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Reserve 2/3 cup of the sauce to serve with the burritos.

3. In a medium bowl combine cooked rices and peanuts. Stir remaining sauce into the rice mixture. Set aside.

4. Carefully dip each rice paper quickly in water and place between paper towels or clean cotton dish towels. Let stand 10 minutes.

5. Meanwhile, in a large skillet cook the carrot, pea pod strips, and squash in a small amount of boiling water, covered, about 3 minutes or until crisp-tender. Drain and set aside.

6. To assemble each burrito, remove 1 rice paper from between the towels. Place 2 tablespoons cooked vegetable mixture on rice paper about 1 inch from the edge. Spoon 2 to 3 tablespoons of the rice mixture next to the vegetables, still leaving 1 inch of space at the edge of the rice paper. Fold two sides of rice paper over vegetables and the rice mixture. Roll up from the bottom to encase filling.

7. Spray a steamer rack with nonstick coating. In a large deep skillet bring 1/2 inch of water to boiling. Place rolls on rack. Place rack in skillet. Cover and steam for 5 minutes. To serve cut each roll in half diagonally and serve on bed of thinly slivered pea pods, if desired. Serve with reserved curry sauce, and if desired, yogurt and/or chutney. Makes 8 appetizer or side-dish servings.

Nutrition facts per serving:
calories: 164
total fat: 4g
saturated fat: 1g
cholesterol: 0mg
sodium: 260mg
carbohydrate: 27g
fiber: 1g
protein: 5g
vitamin C: 5%
calcium: 1%
iron: 6%

Tofu and Veggie Breakfast Burritos

Ingredients
2 tiny new potatoes, cut into 1/2-inch cubes
1 medium zucchini, cut into thin bite-size strips
1 medium red sweet pepper, thinly sliced
1/2 cup finely chopped onion
3 cloves garlic, minced
1 tablespoon olive oil
1 12- to 16-ounce package extra-firm tofu (fresh bean curd), cut into 1/2-inch cubes
1/2 cup water
3 tablespoons tamari sauce or reduced-sodium soy sauce
2 teaspoons curry powder
1 vegetable or chicken bouillon cube
8 8- to 10-inch spinach flour tortillas

Directions
1. In a medium covered saucepan cook potatoes in a small amount of boiling, lightly salted water for 10 to 12 minutes or until tender; drain.

2. Meanwhile, for filling, in a large nonstick skillet cook zucchini, red pepper, onion, and garlic in hot oil over medium heat about 5 minutes or until vegetables are tender. Stir in potatoes, tofu, water, tamari sauce, curry powder, and bouillon cube. Cook about 10 minutes more or until most of the liquid is evaporated, stirring occasionally.

3. Wrap tortillas in microwave-safe paper towels. Microwave on 100 percent power (high) for 30 to 60 seconds or until tortillas are warm. To serve, spoon filling down center of tortillas. Fold one end to partially cover filling; roll up from an adjacent side. Serve immediately. Makes 8 servings.

Nutrition facts per serving:
calories: 291
total fat: 6g
saturated fat: 0g
cholesterol: 2mg
sodium: 1133mg
carbohydrate: 47g
fiber: 2g
protein: 12g
vitamin C: 48%
calcium: 7%
iron: 18%

Creamy Chicken Burritos

Ingredients
1 large package (10 ounces) Southwestern-flavored fully cooked chicken strips, cut into chunks
1 package (8 ounces) shredded taco cheese
1 can (14.75 ounces) cream-style corn
1/2 teaspoon chili powder
6 burrito-size flour tortillas
1 can (16 ounces) refried beans
1 jar (12 ounces) roasted red peppers, drained and patted dry
Sour cream and salsa, for garnish (optional)

Directions
1. In bowl, combine chicken, cheese, corn and chili powder.

2. Place 2 tortillas on work surface. Spread each with 1/3 cup beans. Place about sixth of roasted peppers down center of each. Top each with 3/4 cup chicken mixture, flattening slightly. Fold up tortillas, envelope fashion, enclosing filling. Transfer burritos, seam side down, to microwave-safe platter large enough so burritos don¿t touch. Repeat with remaining tortillas, beans, red pepper and filling. (If platter is not large enough, microwave in 2 batches.)

3. Microwave burritos on high for 5 minutes (internal temperature 150 degrees F). Serve with garnishes, if desired. Makes 6 burritos.

Nutrition facts per serving:
calories: 590
total fat: 19g
saturated fat: 9g
cholesterol: 75mg
sodium: 1382mg
carbohydrate: 67g
fiber: 8g
protein: 34g