Bean Burrito Recipe - Please share your favorite?

Answer 1

Mission-Style Wild Rice and Bean Burrito From Food Network Kitchens





Rice:
3/4 cup wild rice
2 1/3 cups water
1 teaspoon kosher salt
Salsa:
2 ripe medium tomatoes or 4 plum tomatoes, cored and diced
1 Hass avocado, halved, seeded, and diced
1/2 medium yellow onion, finely diced
1 to 2 jalapenos, or 1 serrano chile, stemmed and minced (with seeds for maximum heat)
1/3 cup chopped fresh cilantro leaves
1 teaspoon kosher salt

Beans:
3 tablespoons extra-virgin olive oil
1/2 medium onion, finely chopped
3 cloves garlic, minced
1 teaspoon kosher salt
1 (19-ounce) can pinto beans, rinsed and drained

4 extra-large (12-inch) whole wheat flour tortillas
1 bunch watercress, stemmed, optional
Sour cream, for garnish
Lime wedges, for garnish


For the rice: Bring the water to a boil over high heat in a medium saucepan with a tight fitting lid. Stir in the wild rice and 1 teaspoon of the salt. Adjust the heat so the rice simmers gently, cover, and cook until tender but not mushy, 30 to 35 minutes. Remove rice from heat and let stand, covered 10 minutes. Drain remaining liquid and fluff with a fork.
Meanwhile, mix all the salsa ingredients in a bowl. Set aside, while making the beans so the flavors come together and the sauce gets juicy.

Heat the olive oil in a medium skillet, over medium heat. Add the onion, garlic, and season with the remaining 1/2 teaspoon salt. Cook until the onion is translucent, about 5 minutes. Add the beans and mash them until the mixture is almost smooth but still dotted with bits of bean, adding water as needed to loosen the mash up a bit. Set aside.
When ready to serve the burritos, wrap all the tortillas in a slightly damp towel and microwave until piping hot and pliable, 1 to 2 minutes. (Alternatively, heat a large skillet over high heat until very hot. Cook a tortilla, turning once, until slightly charred and puffy, about 15 seconds per side. Wrap in foil and repeat with the remaining tortillas.) Keep covered while assembling each burrito.

To form the burritos, spoon about a quarter of both the rice and beans and 3/4 cup of the salsa in the center of a tortilla. Top with some of the watercress, if using. Fold the closest edge of the tortilla over the filling, fold in the sides, and then roll the tortilla away from you to form a package. Repeat with the remaining tortillas and filling.

Serve burritos with extra salsa, a dollop of sour cream, and lime, if desired.

Answer 2

1

Answer 3

Sweet Potato and Black Bean Burrito
Ingredients
5 cups peeled cubed sweet potatoes
1/2 teaspoon salt
2 teaspoons canola or other vegetable oil
3-1/2 cups diced onions
4 large garlic cloves, minced or pressed
1 tablespoon minced fresh green chile
4 teaspoons ground cumin
4 teaspoons ground coriander
4-1/2 cups cooked black beans (three 15-ounce cans, drained)
2/3 cup lightly packed cilantro leaves
2 tablespoons fresh lemon juice
1 teaspoon salt
8 eight-inch flour tortillas
Fresh Tomato Salsa or jarred


Instructions
Preheat the oven to 350 degrees F. Place the sweet potatoes in a medium saucepan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside. While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.

In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth. (You can also mash the ingredients in a large bowl by hand using a potato masher. The result will be a less smooth but nicely textured filling.) Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.

Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot. Serve topped with salsa.

Yield: 4 to 6 servings

Answer 4

Drive to Taco Bell
Order one "bean burrito" please
Pull up to window
Pay amount requested
Take burrito
Remove wrapper and enjoy

Answer 5

Black Bean Burritos
Servings: 2

Ingredients:
2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro


Directions:
1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.


Sweet Potato and Black Bean Burrito

Note: Serve the burritos on a bed of rice, if you like, with plenty of salsa.

Makes: 4-6 portions

5 cups peeled cubed sweet potatoes
1/2 teaspoon salt
2 teaspoons canola oil or other vegetable oil
3 1/2 cups diced onions
4 cloves garlic, minced or pressed
1 tablespoon minced fresh green chili peppers
4 teaspoons ground cumin
4 teaspoons ground coriander
4 1/2 cups cooked black beans (three 15-ounce cans, drained)
2/3 cup lightly packed cilantro leaves
2 tablespoons fresh lemon juice
1 teaspoon salt
8 8-inch flour tortillas
fresh salsa

1. Preheat the oven to 350*.
2. Place the sweet potatoes in a medium saucepan with the salt and water to
cover.
3. Cover and bring to a boil, then simmer until tender, about 10 minutes.
4. Drain and set aside.
5. While the sweet potatoes are cooking, warm the oil in a medium skillet or
saucepan and add the onions, garlic, and chile.
6. Cover and cook on medium-low heat, stirring occasionally, until the onions
are tender, about 7 minutes.
7. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring
frequently.
8. Remove from the heat and set aside.
9. In a food processor, combine the black beans, cilantro, lemon juice, salt,
and cooked sweet potatoes and puree until smooth (or mash the ingredients in a
large bowl by hand).
10. Transfer the sweet potato mixture to a large mixing bowl and mix in the
cooked onions and spices.
11. Lightly oil a large baking dish.
12. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla,
roll it up, and place it, seam side down, in the baking dish.
13. Cover tightly with foil and bake for about 30 minutes, until piping hot.
14. Serve topped with salsa.

Red Kidney Bean Burritos
1 can light red kidney -- (16 oz.)
beans drained
1 teaspoon vegetable oil
1/2 cup chopped onion
1/2 cup diced red or green pepper
10 milliliters garlic minced
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon white pepper
1/2 cup frozen whole kernel corn
thawed and drained
4 flour tortillas -- (8 inch)
3/4 cup shredded -- (3 oz.)
cheddar cheese
1 cup commercial medium salsa

Place kidney beans in a medium bowl.

Mash to desired consistency. Coat a small nonstick skillet with
cooking spray. Add oil and place over medium heat until hot.

Add onion, red bell pepper and garlic and sauté 5 min. Or until
onion is tender. Stir in cumin, coriander and white pepper.

Cook 1 min, and remove from heat. Add onion mixture and corn to
beans. Stir well. Divide bean mixture evenly among tortillas,
spreading to edges. Sprinkle 3 tbs cheese down center of each
tortilla.

Roll up; place seam side down on a baking sheet.

Bake at 425F for 5 min. Or until thoroughly heated. Spoon salsa
over burritos.

Serve warm.

Answer 6

My fave is a peppermint chocolate milkshake.

-Miana Bryant