Here is a quick and easy way to make your basic bean and cheese burrito. I haven’t cooked a lot of Mexican food or really posted many Mexican recipes on here but I’m going to change that. This was actually my first time making burritos and they turned out great. I thought the wrapping process might be a little complicated but it was actually quite easy, even though I’m certainly no expert. I was thinking about adding either beef or chicken but I decided not to, maybe next time. If you would like to add chicken or beef go for it! Making these burritos will take hardly no time at all as the oven does most of the work. Just mix the ingredients, wrap, place in the oven and you’re done.
Bean Burrito Recipe
Ingredients
- 1 (16oz) can refried beans
- 1 cup rice (cooked)
- 1 cup of salsa
- 2 cups shredded cheddar cheese (divided)
- 12 (6 inches) flour tortillas
- tomatoes (diced, to serve)
- sour cream (to serve)
Instructions
- In a large bowl combine refried beans, salsa, rice and 1 cup of cheddar cheese. Mix well.
Spoon about 1/3 of a cup of the mixture into the center of a tortilla. Fold up both of the sides and grab the bottom end and roll up. Repeat until are burritos have been wrapped. - Arrange burritos in a greased baking dish, and top each burrito with cheddar cheese. Cover and place into the oven. Bake at 375 degrees for 25 minutes. Serve with tomatoes, sour cream and lettuce if desired.
Holly
Sunday 10th of November 2013
This recipe probably tastes good, but it's nothing compared to what can be had in Mexico.
I've lived in Mexico for 20 years. So now I love two countries! The food here is marvelous. When I first came I dreaded that everything would be extremely hot (chiloso), but I was SO wrong! Even here, there are folks who can only tolerate so much of hot chiles. I also thought all their recipes had cumin. NOT SO. I do use it in my bean/bacon burritos, though.
I've never seen burritos with rice. I'd only add it to stretch the portions. It adds nothing to the recipe.
Lettuce on top? Never! Only cilantro will do.
I can get things you can't (sigh), such as canned chilorio, which is a very spicy pork mixture, and it's delicious and mild with peppers. It makes marvelous burritos - usually mixed with beans. I can also buy locally home-cooked beans in plastic lidded containers of about a quart. They're much more creamy/tender than the ones I make, and are better than any canned variety. The beans in a burrito can be either pureed or used whole - or just mashed coarsely.
I use my food processor (whizzer), and that makes it all easy. Drain the beans and whiz them to a puree. Then whiz some onion, some pickled jalapeno slices (to taste) and tomato, and add to the beans in a bowl. Fry up about 1/2 lb of bacon, small-chopped, and add it to the bowl along with a Tb or so of the bacon fat. Then season it with garlic, oregano, cumin, liquid smoke and use it to fill tortillas. Mince some cilantro to put fresh on top of the burritos.
The flour tortillas must ALWAYS be toasted on a dry pan (cast iron best). Here, we use a comal, a cast iron oval that covers two burners if they're close together. Don't over-toast them. Just heat till they begin to bulge with air, then flip them and do likewise on the other side. If you toast them too much, they'll crack. But they don't taste right untoasted. Even baking the burritos isn't quite right.
I top the filling in each burrito with a generous amount of small-chopped or shredded manchego cheese, which is sorta like jack, then roll them up. Mexicans don't often use cheddar. After filling, I nuke them till the cheese melts, then serve with minced cilantro, salsa picante and sour cream. If someone loves the hot chiles, serve some separately. They're offered on almost every table in Mexico.
OUTTSSTANDING!
Cass
Thursday 23rd of August 2012
Great recipe! I will be using whole wheat tortillas, a can of black beans (smashed), a bag of quick spanish rice and maybe even melt some white queso velveeta on the top!
This is going to take me all of 10 minutes to put together, plus the cooking time! Even better is I already had all of these items in my pantry and usually do so this will be another quick tasty meal.
sruthi
Friday 27th of July 2012
Mmmm delicious
JL
Saturday 26th of May 2012
I love these. They're absolutely one of my favorite meals to make.
As a side dish for this I cut up a pint of cherry tomatoes and then cook some corn and mix them together, add a little salt and pepper and about two tablespoons of balsamic vinegar, and it really adds a nice flavor to this meal.
Renee
Wednesday 21st of March 2012
Omg eating these now! Taste wonderful!