Burrito recipes let you roll up your meal – breakfast, lunch, or dinner – into a tasty, easy-to-eat meal.
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1 pound bacon
1 16-ounce can refried beans
8 ounces shredded Cheddar cheese
10 10-inch flour tortillas
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Wrap tortillas in foil and place in oven heated to 350 degrees. Bake until heated through, about 10 to 15 minutes. Over medium heat in a lightly greased skillet, cook eggs until firm. In a small saucepan over medium heat, heat the refried beans. Top each tortilla with refried beans, 2 strips of bacon, 1 egg and a little cheese. Roll tortillas into burritos and serve. Makes 10 servings.
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Black Bean Burritos
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
Wrap tortillas in foil and place in oven heated to 350 degrees. Bake until heated through, about 10 to 15 minutes. 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 while stirring. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately. Makes 2 servings.
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Roast Beef Burritos
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
4 tomatoes, chopped
2 cups chopped cooked roast beef
1 8-ounce jar prepared taco sauce
1 4-ounce can diced green chilies
1/2 teaspoon cumin
6 7-inch flour tortillas, warmed
1-1/2 cups shredded Cheddar cheese
2 cups shredded lettuce
Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until tender and transparent, about 5 minutes. Mix in the tomatoes, roast beef, taco sauce, chilies, and cumin. Bring the mixture to a boil. Reduce heat to medium, and simmer, uncovered, for 25 minutes, or until thickened.
Arrange tortillas on a clean, flat work surface. Spread about 2/3 cup of beef mixture in the center of each warm tortilla. Sprinkle evenly with cheese and lettuce. Fold over ends and sides to make a package. Makes 6 servings.
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For the best results rolling burritos, start with warm tortillas. A large tortilla should be warm enough after 15 seconds in the microwave oven.