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Showing posts with label Burritos. Show all posts
Showing posts with label Burritos. Show all posts
Tuesday, 13 May 2014
Wednesday, 23 April 2014
Chicken and Bean Burritos
These quick and tasty burritos feature a zesty combination of Campbell's® Condensed Bean with Bacon Soup, Pace® Thick and Chunky Salsa and Swanson® Premium Chunk Chicken, heated and served inside warmed flour tortillas.
Ingredients:
1 tablespoon vegetable oil
1 medium onion, chopped
1/8 teaspoon garlic powder
1 (11.5 fl oz) can Campbell's® Condensed Bean with Bacon Soup
3/4 cup Pace® Thick & Chunky Salsa
2 (4.5 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained
3 (8 inch) flour tortillas, warmed
Directions:
Heat the oil in a 10-inch skillet over medium heat. Add the onion and garlic powder and cook until the onion is tender.
Stir the soup, salsa and chicken in the skillet. Cook until the chicken mixture is hot and bubbling.
Spoon about 1/3 cup chicken mixture down the center of each tortilla. Fold up the sides of the tortillas around the filling then fold up the ends to enclose the filling.
Serving Suggestion: Serve with carrot sticks and apple-raisin salad with red raspberry vinaigrette. For dessert serve mini-sugar cookies.
Ingredients:
1 tablespoon vegetable oil
1 medium onion, chopped
1/8 teaspoon garlic powder
1 (11.5 fl oz) can Campbell's® Condensed Bean with Bacon Soup
3/4 cup Pace® Thick & Chunky Salsa
2 (4.5 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained
3 (8 inch) flour tortillas, warmed
Directions:
Heat the oil in a 10-inch skillet over medium heat. Add the onion and garlic powder and cook until the onion is tender.
Stir the soup, salsa and chicken in the skillet. Cook until the chicken mixture is hot and bubbling.
Spoon about 1/3 cup chicken mixture down the center of each tortilla. Fold up the sides of the tortillas around the filling then fold up the ends to enclose the filling.
Serving Suggestion: Serve with carrot sticks and apple-raisin salad with red raspberry vinaigrette. For dessert serve mini-sugar cookies.
Breakfast Burritos with Green Salsa
These burritos are great for a weekend brunch before heading to the farmer's market.
Ingredients:
2 tablespoons olive oil
8 small red potatoes, cut into 1/4 inch slices
salt and ground black pepper to taste
1 tablespoon chili powder
1/2 pound bulk chorizo sausage
4 burrito-size flour tortillas
1 tablespoon butter
5 eggs, lightly beaten
1 (4 ounce) package cream cheese
3 tablespoons chopped fresh cilantro
1/4 cup green salsa
Directions:
Preheat oven to 200 degrees F (95 degrees C).
Heat the olive oil in a large skillet over medium-high heat. Place the potato slices in the skillet and season with salt, pepper, and chili powder. Cook until the potatoes are tender, about 10 minutes. Remove from the pan to a baking sheet and put in the warm oven.
Stir chorizo into skillet and cook until browned and crumbly, stirring frequently to break apart. Pour off the grease, then place the chorizo in the oven with the potatoes. Wipe the skillet dry with paper towels.
Wrap the tortillas with aluminum foil and place in the warm oven.
Melt butter in the skillet over medium-low heat. Pour in the eggs and continually stir while cooking. When the eggs are nearly set, mix in the chorizo and potatoes. Add the cream cheese and stir until melted; just before serving, fold in the cilantro.
Place the tortillas onto individual plates and spoon the eggs onto the lower half of each. Fold the sides over the filling, then roll the tortillas into a tight cylinder; top with green salsa to serve.
Ingredients:
2 tablespoons olive oil
8 small red potatoes, cut into 1/4 inch slices
salt and ground black pepper to taste
1 tablespoon chili powder
1/2 pound bulk chorizo sausage
4 burrito-size flour tortillas
1 tablespoon butter
5 eggs, lightly beaten
1 (4 ounce) package cream cheese
3 tablespoons chopped fresh cilantro
1/4 cup green salsa
Directions:
Preheat oven to 200 degrees F (95 degrees C).
Heat the olive oil in a large skillet over medium-high heat. Place the potato slices in the skillet and season with salt, pepper, and chili powder. Cook until the potatoes are tender, about 10 minutes. Remove from the pan to a baking sheet and put in the warm oven.
Stir chorizo into skillet and cook until browned and crumbly, stirring frequently to break apart. Pour off the grease, then place the chorizo in the oven with the potatoes. Wipe the skillet dry with paper towels.
Wrap the tortillas with aluminum foil and place in the warm oven.
Melt butter in the skillet over medium-low heat. Pour in the eggs and continually stir while cooking. When the eggs are nearly set, mix in the chorizo and potatoes. Add the cream cheese and stir until melted; just before serving, fold in the cilantro.
Place the tortillas onto individual plates and spoon the eggs onto the lower half of each. Fold the sides over the filling, then roll the tortillas into a tight cylinder; top with green salsa to serve.
Barbeque Seitan and Black Bean Burritos
This is an easy, hearty meal for a family or dinner party - burritos also freeze well!! Great served with salsa and sour cream! Habanero chile peppers are extremely hot! You might only need 1/2 of one to generate enough heat for your tastes! Be careful when you chop the habanero chile, remember to use gloves!
Ingredients:
3 tablespoons olive oil
1 small onion, chopped
5 green onions, chopped
2 cloves garlic, minced
2 habanero peppers, seeded and minced
1 red bell pepper, chopped
1 1/2 (8 ounce) packages seitan
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can diced tomatoes
3 cups cooked white rice
3 tablespoons chopped fresh cilantro
1 (18 ounce) bottle barbecue sauce
10 (10 inch) flour tortillas
Directions:
In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, green onions, garlic, habanero, and bell pepper until onions become translucent. Add seitan and saute another 5 minutes. Add black beans and tomatoes. Heat through.
In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, and 1 cup barbecue sauce.
Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside .
In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish and pour more barbecue sauce on top of them. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes.
Ingredients:
3 tablespoons olive oil
1 small onion, chopped
5 green onions, chopped
2 cloves garlic, minced
2 habanero peppers, seeded and minced
1 red bell pepper, chopped
1 1/2 (8 ounce) packages seitan
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can diced tomatoes
3 cups cooked white rice
3 tablespoons chopped fresh cilantro
1 (18 ounce) bottle barbecue sauce
10 (10 inch) flour tortillas
Directions:
In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, green onions, garlic, habanero, and bell pepper until onions become translucent. Add seitan and saute another 5 minutes. Add black beans and tomatoes. Heat through.
In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, and 1 cup barbecue sauce.
Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside .
In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish and pour more barbecue sauce on top of them. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes.
Pork Steak Burritos
Yummy, pork steaks, salsa, and sour cream - what more can you ask for?
Ingredients:
1 tablespoon vegetable oil
5 pork steaks, cut into strips
1 (12 ounce) jar salsa
10 (8 inch) flour tortillas
1 (8 ounce) container sour cream
3 green onions, sliced
Directions:
Heat the oil in a skillet over medium-high heat. Place pork in the skillet, and cook until evenly brown. Pour in the salsa, and continue cooking 5 minutes, until heated through.
Place tortillas 1 or 2 at a time on a microwave-safe dish. Cook in the microwave 1 minute on High, until warm. Place equal amounts of pork strips and salsa in the center of each warm tortilla, and roll. Top with sour cream and garnish with green onions to serve.
Ingredients:
1 tablespoon vegetable oil
5 pork steaks, cut into strips
1 (12 ounce) jar salsa
10 (8 inch) flour tortillas
1 (8 ounce) container sour cream
3 green onions, sliced
Directions:
Heat the oil in a skillet over medium-high heat. Place pork in the skillet, and cook until evenly brown. Pour in the salsa, and continue cooking 5 minutes, until heated through.
Place tortillas 1 or 2 at a time on a microwave-safe dish. Cook in the microwave 1 minute on High, until warm. Place equal amounts of pork strips and salsa in the center of each warm tortilla, and roll. Top with sour cream and garnish with green onions to serve.
Sweet Pork for Burritos
This is a sweet and tangy pork recipe. It goes great on burritos and tacos, but it also tastes great by itself!
Ingredients:
3 pounds pork shoulder roast
2 cups salsa
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
2 cups brown sugar
1/2 (1.27 ounce) packet fajita seasoning
2 tablespoons taco seasoning mix
1 (7 ounce) can chopped green chilies
Directions:
Place pork roast in the crock of a slow cooker, and add 4 cups water. Cook on High for 5 hours.
Remove pork from the slow cooker and drain liquid. Cut the pork into 4 pieces, and set aside. Puree salsa in blender. Combine the pureed salsa, cola, brown sugar, fajita seasoning, taco seasoning, and green chilies in the crock of the slow cooker. Add the pork, and cook on High for an additional 3 hours.
Remove the pork, and shred with 2 forks. Serve.
Ingredients:
3 pounds pork shoulder roast
2 cups salsa
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
2 cups brown sugar
1/2 (1.27 ounce) packet fajita seasoning
2 tablespoons taco seasoning mix
1 (7 ounce) can chopped green chilies
Directions:
Place pork roast in the crock of a slow cooker, and add 4 cups water. Cook on High for 5 hours.
Remove pork from the slow cooker and drain liquid. Cut the pork into 4 pieces, and set aside. Puree salsa in blender. Combine the pureed salsa, cola, brown sugar, fajita seasoning, taco seasoning, and green chilies in the crock of the slow cooker. Add the pork, and cook on High for an additional 3 hours.
Remove the pork, and shred with 2 forks. Serve.
Bean and Honey Burrito Casserole
This is an experimental dish. Serve with a side of chopped lettuce and tomatoes.
Ingredients:
1 1/2 cups cooked yellow rice
1 serving cooking spray
8 (8 inch) flour tortillas
1/4 cup prepared yellow mustard
1/4 cup sour cream
1/3 cup honey
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans, rinsed and drained
1 cup corn kernels
2 cups shredded cooked chicken
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
1 1/2 teaspoons ground cumin
1 tablespoon honey
Directions:
Prepare yellow rice as directed on package; reserve 1 1/2 cups. Refrigerate any remaining rice for another use.
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Line bottom of baking dish with 4 tortillas. To make the honey sauce, whisk together the mustard, sour cream, and 1/3 cup honey in a small bowl. Combine the red pepper, green pepper, garbanzo beans, black beans, and corn in a large bowl. Scoop out 1/2 cup of the bean mixture and reserve for topping.
Stir the chicken, 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, cumin, yellow rice, and honey sauce into the bean mixture. Mix well. Pour mixture into the baking dish. Top with 4 tortillas; sprinkle with the remaining 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, and the reserved 1/2 cup bean mixture.
Bake in preheated oven until hot and bubbly, 30 to 45 minutes. Cover with aluminum foil if top browns excessively. Remove from oven, drizzle with the remaining 2 tablespoons of honey.
Ingredients:
1 1/2 cups cooked yellow rice
1 serving cooking spray
8 (8 inch) flour tortillas
1/4 cup prepared yellow mustard
1/4 cup sour cream
1/3 cup honey
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans, rinsed and drained
1 cup corn kernels
2 cups shredded cooked chicken
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
1 1/2 teaspoons ground cumin
1 tablespoon honey
Directions:
Prepare yellow rice as directed on package; reserve 1 1/2 cups. Refrigerate any remaining rice for another use.
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Line bottom of baking dish with 4 tortillas. To make the honey sauce, whisk together the mustard, sour cream, and 1/3 cup honey in a small bowl. Combine the red pepper, green pepper, garbanzo beans, black beans, and corn in a large bowl. Scoop out 1/2 cup of the bean mixture and reserve for topping.
Stir the chicken, 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, cumin, yellow rice, and honey sauce into the bean mixture. Mix well. Pour mixture into the baking dish. Top with 4 tortillas; sprinkle with the remaining 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, and the reserved 1/2 cup bean mixture.
Bake in preheated oven until hot and bubbly, 30 to 45 minutes. Cover with aluminum foil if top browns excessively. Remove from oven, drizzle with the remaining 2 tablespoons of honey.
Roast Beef Burritos
Turn your leftover roast beef into an amazing Mexican meal! The beef is mixed with onions, tomatoes, chilies, seasonings, and served up burrito style. You will love this recipe.
Ingredients:
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 chile peppers
1/2 teaspoon cumin
1/8 teaspoon red pepper flakes, or to taste (optional)
6 (7 inch) flour tortillas, warmed
1 1/2 cups shredded Cheddar cheese
2 cups shredded lettuce
Directions:
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, chile peppers, cumin, and red pepper flakes, if desired. 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.
Ingredients:
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 chile peppers
1/2 teaspoon cumin
1/8 teaspoon red pepper flakes, or to taste (optional)
6 (7 inch) flour tortillas, warmed
1 1/2 cups shredded Cheddar cheese
2 cups shredded lettuce
Directions:
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, chile peppers, cumin, and red pepper flakes, if desired. 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.
Breakfast Burritos
A different way to start your day. Burritos with fried eggs, bacon and refried beans topped with melted cheese. Ham or sausage may be substituted for the bacon. Serve with salsa on the side.
Ingredients:
1 pound bacon
10 eggs
1 (16 ounce) can refried beans
8 ounces shredded Cheddar cheese
10 (10 inch) flour tortillas
Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Wrap the tortillas in foil and warm in the oven.
Fry the eggs in a greased skillet until firm. In a small sauce pan 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.
Ingredients:
1 pound bacon
10 eggs
1 (16 ounce) can refried beans
8 ounces shredded Cheddar cheese
10 (10 inch) flour tortillas
Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Wrap the tortillas in foil and warm in the oven.
Fry the eggs in a greased skillet until firm. In a small sauce pan 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.
Burrito Pie
This is a lot like a lasagna, only Mexican-style! Serve like a pie and garnish with sour cream, salsa, lettuce and tomato. Make sure you like spicy foods before trying this one. It's hot!
Ingredients:
2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
Ingredients:
2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
Fabulous Wet Burritos
Very easy, yet very good wet burritos. Serve with guacamole, sour cream and salsa.
Ingredients:
1 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
1/2 cup chopped green onions
Directions:
Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.
Ingredients:
1 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
1/2 cup chopped green onions
Directions:
Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.
Salsa Chicken Burrito Filling
Quick, easy burrito/taco filling that is delicious and freezes great! I serve this with tortillas, shredded Cheddar cheese and little sour cream. You could fill the tortillas and put them all in a baking dish and then cover with salsa and cheese and bake for about 10 minutes, if you don't want a mess at the table.
Ingredients:
2 skinless, boneless chicken breast halves
1 (4 ounce) can tomato sauce
1/4 cup salsa
1 (1.25 ounce) package taco seasoning mix
1 teaspoon ground cumin
2 cloves garlic, minced
1 teaspoon chili powder
hot sauce to taste
Directions:
Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)
Ingredients:
2 skinless, boneless chicken breast halves
1 (4 ounce) can tomato sauce
1/4 cup salsa
1 (1.25 ounce) package taco seasoning mix
1 teaspoon ground cumin
2 cloves garlic, minced
1 teaspoon chili powder
hot sauce to taste
Directions:
Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)
Delightful Brunch Burritos
This is delicious brunch fare for anyone looking for something a little different! You can use it for breakfast or as a Brunch too...!!!...
Ingredients:
butter flavored cooking spray
6 cloves garlic, crushed
1 (8 ounce) package mushrooms
1 teaspoon garlic salt
6 eggs, beaten
4 (10 inch) flour tortillas
2 cups shredded Monterey Jack cheese
16 cherry tomatoes
1 (5 ounce) package alfalfa sprouts
Directions:
Liberally spray a medium saucepan with cooking spray. Repeat spraying while cooking as needed. Over medium heat, cook the garlic approximately 3 minutes. Stir in the mushrooms, and season with garlic salt. Cook until mushrooms are tender, about 3 minutes, and set aside.
In the same saucepan, scramble eggs. Stir in the mushrooms, and continue to scramble until eggs are firm.
Transfer 1/4 of the egg mixture into each tortilla. Top each with 1/2 cup cheese, 4 cherry tomatoes and 1/4 of the sprouts. Roll tortillas, and serve.
Ingredients:
butter flavored cooking spray
6 cloves garlic, crushed
1 (8 ounce) package mushrooms
1 teaspoon garlic salt
6 eggs, beaten
4 (10 inch) flour tortillas
2 cups shredded Monterey Jack cheese
16 cherry tomatoes
1 (5 ounce) package alfalfa sprouts
Directions:
Liberally spray a medium saucepan with cooking spray. Repeat spraying while cooking as needed. Over medium heat, cook the garlic approximately 3 minutes. Stir in the mushrooms, and season with garlic salt. Cook until mushrooms are tender, about 3 minutes, and set aside.
In the same saucepan, scramble eggs. Stir in the mushrooms, and continue to scramble until eggs are firm.
Transfer 1/4 of the egg mixture into each tortilla. Top each with 1/2 cup cheese, 4 cherry tomatoes and 1/4 of the sprouts. Roll tortillas, and serve.
Chili Potato Burritos
You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce.
Ingredients:
4 potatoes, peeled and chopped
1 cup shredded Colby-Monterey Jack cheese
2 teaspoons chili powder
1 teaspoon ground cumin
1 clove garlic, minced
salt and pepper to taste
8 (6 inch) flour tortillas
1/2 cup red enchilada sauce
Directions:
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.
Bake in the preheated oven 15 minutes, or until cheese is bubbly.
Ingredients:
4 potatoes, peeled and chopped
1 cup shredded Colby-Monterey Jack cheese
2 teaspoons chili powder
1 teaspoon ground cumin
1 clove garlic, minced
salt and pepper to taste
8 (6 inch) flour tortillas
1/2 cup red enchilada sauce
Directions:
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.
Bake in the preheated oven 15 minutes, or until cheese is bubbly.
Black Bean and Rice Burritos
An easy and expandable burrito base. Add bacon, avocado, pico de gallo, or whatever you wish. Sprinkle each burrito with Cheddar and Monterey Jack cheeses, lettuce, and sour cream. Wrap, eat, and be happy.
Ingredients:
1 cup white rice
2 cups water
1 tablespoon butter
1/2 sweet yellow onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon chili powder, or more to taste
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon freshly cracked black pepper
1 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1 (15 ounce) can black beans, drained
1 (8 ounce) can tomato sauce
8 large flour tortillas, warmed
2 tablespoons chopped fresh cilantro
Directions:
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.
Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.
Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.
Notes:
Heat tortillas in the microwave, wrapped in aluminum foil in a preheated oven at 250 degrees F (120 degrees C), or on a dry skillet over medium-high, until warmed through.
Ingredients:
1 cup white rice
2 cups water
1 tablespoon butter
1/2 sweet yellow onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon chili powder, or more to taste
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon freshly cracked black pepper
1 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1 (15 ounce) can black beans, drained
1 (8 ounce) can tomato sauce
8 large flour tortillas, warmed
2 tablespoons chopped fresh cilantro
Directions:
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.
Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.
Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.
Notes:
Heat tortillas in the microwave, wrapped in aluminum foil in a preheated oven at 250 degrees F (120 degrees C), or on a dry skillet over medium-high, until warmed through.
Tuesday, 22 April 2014
Burrito Fillings
These are just a few examples of the many ways to fill a burrito. Try them out and then experiment with your own fillings.
Standard:
Seasoned ground beef
Refried beans
Shredded lettuce
Diced tomatoes
Sour cream
Chile sauce
Breakfast:
Scrambled eggs
Cooked, crumbled chorizo
Mozzarella or Jack cheese
Tomatoes, fresh diced
Chile sauce or Tabasco
Huevos Rancheros:
1 Fried egg
Warmed chunky salsa
Refried Beans
Burrito Guadalajara:
Seasoned beef
Spanish rice
Jack or mozzarella cheese
Tomatoes, fresh, diced
Acapulco:
Carnitas or shredded pork
Green chiles, diced
Jack or mozzarella cheese, shredded
Spanish rice
Cabo San Lucas:
Cooked shrimp or lobster
Jack cheese
Cream mixed with vinegar and mayo to taste
Cilantro leaves, coarsely chopped
Refried beans
Beans and Cheese:
Refried Pinto Beans
Red Chile Sauce
Shredded Cheese
Carne Asada:
Black Beans
Carne Asada
Cilantro
Diced Onion
Puebla:
Shredded Chicken
Mole
Diced Onion
After you've decided what to put in it, see these instructions for Burrito Folding to make sure all of your fillings stay inside.
Instructions (Burrito Folding):
Prepare tortilla.
Lay the tortilla on a flat surface like a counter top, large plate or a cutting board.
Add fillings, lengthwise.
Layer your burrito contents down the center of the tortilla, lengthwise. If you're using a 12 inch large tortilla, the filling can be up to 4 inches wide and approximately 7 inches long. Leave at least 4 inches on the bottom end of the filling.
First Fold.
Fold the short end of the tortilla up so the contents don't spill out of the bottom.
Second Fold.
Fold one of the long sides over the top of the filling. Place your fingers perpendicular across the fold, cup the tortilla over the filling and push the edge against the filling to make sure the fold is tight.
Third fold.
Wrap the remaining long end over both folds.
Let the burrito rest.
Turn burrito over and lay it folded side down. Let it rest for a moment to ensure the tortilla has time to mold itself closed.
Tips:
Try to keep your fillings 3-4 inches wide and about 8 inches long. If you must add more, your burrito may not close properly.
Warm the tortilla first by microwaving it under a damp paper towel for 15 seconds, or on a griddle over low heat. This will make the tortilla much easier to fold.
Make sure you let the burrito sit for a minute (or two, if you can wait) so the tortilla can mold to the fillings.
Take your time on the first try. It takes a little bit of practice.
What You Need:
Tortilla
Burrito fillings
A flat surface
Standard:
Seasoned ground beef
Refried beans
Shredded lettuce
Diced tomatoes
Sour cream
Chile sauce
Breakfast:
Scrambled eggs
Cooked, crumbled chorizo
Mozzarella or Jack cheese
Tomatoes, fresh diced
Chile sauce or Tabasco
Huevos Rancheros:
1 Fried egg
Warmed chunky salsa
Refried Beans
Burrito Guadalajara:
Seasoned beef
Spanish rice
Jack or mozzarella cheese
Tomatoes, fresh, diced
Acapulco:
Carnitas or shredded pork
Green chiles, diced
Jack or mozzarella cheese, shredded
Spanish rice
Cabo San Lucas:
Cooked shrimp or lobster
Jack cheese
Cream mixed with vinegar and mayo to taste
Cilantro leaves, coarsely chopped
Refried beans
Beans and Cheese:
Refried Pinto Beans
Red Chile Sauce
Shredded Cheese
Carne Asada:
Black Beans
Carne Asada
Cilantro
Diced Onion
Puebla:
Shredded Chicken
Mole
Diced Onion
After you've decided what to put in it, see these instructions for Burrito Folding to make sure all of your fillings stay inside.
Instructions (Burrito Folding):
Prepare tortilla.
Lay the tortilla on a flat surface like a counter top, large plate or a cutting board.
Add fillings, lengthwise.
Layer your burrito contents down the center of the tortilla, lengthwise. If you're using a 12 inch large tortilla, the filling can be up to 4 inches wide and approximately 7 inches long. Leave at least 4 inches on the bottom end of the filling.
First Fold.
Fold the short end of the tortilla up so the contents don't spill out of the bottom.
Second Fold.
Fold one of the long sides over the top of the filling. Place your fingers perpendicular across the fold, cup the tortilla over the filling and push the edge against the filling to make sure the fold is tight.
Third fold.
Wrap the remaining long end over both folds.
Let the burrito rest.
Turn burrito over and lay it folded side down. Let it rest for a moment to ensure the tortilla has time to mold itself closed.
Tips:
Try to keep your fillings 3-4 inches wide and about 8 inches long. If you must add more, your burrito may not close properly.
Warm the tortilla first by microwaving it under a damp paper towel for 15 seconds, or on a griddle over low heat. This will make the tortilla much easier to fold.
Make sure you let the burrito sit for a minute (or two, if you can wait) so the tortilla can mold to the fillings.
Take your time on the first try. It takes a little bit of practice.
What You Need:
Tortilla
Burrito fillings
A flat surface
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