Bean Burritos Recipe
Ingredients:
2 c of kidney beans (light red, 1 can); drained
1/2 c of onion; chopped
1 tsp of veggie oil
1 cl of minced garlic
1/2 c of bell pepper (red or green); chopped
1/2 tsp of ground coriander
3/4 tsp of cumin (ground)
1/8 tsp of pepper (white)
1/2 c of kernel corn (whole, frozen); thawed then drained
3/4 c of cheese (cheddar); grated
4 pcs of flour tortillas (8 inch diameter)
1 c of salsa (medium)
Instructions:
Mash beans inside a medium-sized bowl until reaching the consistency desired. Spray cooking (vegetable) spray onto a non-stick skillet then add vegetable oil and place above moderate heat till hot.
Place onion, (bell) pepper, and garlic; saute for five mins or till onion has limped. Add cumin, (white) pepper, and coriander; stir and cook for a minute.
Take out from the heat and add corn. Add mashed beans; incorporate well. Spread mixture over tortillas and sprinkle cheese.
Roll the tortillas up and place onto cookie sheet with seam facing down. Bake for five mins (425 degrees F). Place salsa atop warm burritos
>> Bean Burritos Recipe
Bean Dip Recipe I
Ingredients:
1/4 c of chilies (green);cut into cubes
1/4 c of tomato sauce (mild chili-flavored salsa, red or green)
4 pcs of onions (green); chopped
1/2 clove of garlic; chopped finely
1/2 tsps of cumin
1 can of refried beans (30 oz)
Cheese; grated
Instructions:
Combine (tomato) sauce, chilies, seasonings, and onions on a medium-sized saucepan; cook till the onions soften then add the beans. Cook (approximately 8 minutes). Serve cold or hot and garnish with cheese.
Note: Dip can also be used as fillings for burrito.
>> Bean Dip Recipe I
Microwave Black Bean Burritos Recipe
Ingredients:
2 tsp of oil (vegetable)
2 tsp of lime juice (fresh)
1/4 tsp of chili (powder)
1/4 tsp of cumin (ground)
3 tbs of water
1/4 tsp of oregano (dried)
1 tbs of coriander (cilantro, fresh); chopped finely
1 pc of onion (small); diced finely
1 pc of pepper (jalapeno, small); seeded & diced finely
Clove of garlic; chopped
Pinch of coriander seeds (ground)
Pinch of lime rind; grated
16 ozs of black rinsed; drained
Salt
Pepper (to taste); ground freshly
1 pc of tomato (plum); cut into small cubes
1 stalk of scallion; chopped finely
1/2 avocado; peeled, pitted & diced
4 pieces of flour tortillas; warmed
For Garnishing:
Lettuce; shredded (Romaine’s)
Onion (red); sliced
Cheese; grated (Monterey Jack’s)
Sour cream
Instructions:
Blend the onion, oil, garlic and jalapeno in a 9″ pie plate (glass). Cover using wrap (plastic) allowing single corner unsealed as vent. Microwave (HIGH power) for a minute.
Mix in the coriander, chili, oregano and cumin; microcook (covered and vented) for another minute. Pour in the beans an water and cook for 2 more minutes.
Take 1/2 c of bean mix into a blender for puree and stir the rest of the beans back. Sprinkle with pepper and salt for taste.
Mix the zest, juice, coriander, scallion, tomato and avocado in a bowl.Add salsa, pepper and salt for taste.
Prior to serving, microcook (covered and vented) for 1 to 3 minutes, ’til hot. Serve the beans together with the tortillas, garnishes and salsa. Good for two servings.
>> Microwave Black Bean Burritos Recipe
Bean Dip Recipe 2
Ingredients:
4 cups of beans (cooked); drained
1/2 cup of onion; chopped finely
4 ozs of chili peppers (green, canned); cut to cubes
1/2 teaspoon of salt
2 Tablespoons of vinegar (cider if preferred)
1 dash of hot sauce (Tabasco)
1 teaspoon of cumin powder (McCormick)
1 teaspoon of oregano (dried); crushed
1 teaspoon of garlic powder (McCormick)
1 teaspoon of chili powder (McCormick)
2 cups of cheese; grated
Instructions:
Place (hot) beans on processor along with onion, chili peppers, salt, hot sauce, cumin, oregano, garlic, chili, and cheese.
Blend until the cheese melts and the mixture has smoothened. Taste then vinegar or any seasoning if desired. Serve warm with tortilla chips. Dip is also ideal as fillings for burrito.
>> Bean Dip II Recipe
Black Bean Burritos Recipe
Ingredients:
30 ozs of black beans (canned)
1 pc of onion medium); minced
2 cloves of garlic; chopped finely
5 Tbsps of olive oil (or vegetable oil)
1 pc of jalapeño pepper; seeds removed, then chopped finely
1 tsp of chili powder (McCormick)
1 tsp of cumin (ground, McCormick)
4 c of tomatoes (1 can); sliced
1 pc of lemon; sliced to 1/4-inch-thick pieces
1 tsp of crushed oregano (dried)
1/4 tsp of salt
1/16 tsp of Tabasco (hot pepper sauce)
6 pcs of tortillas (flour)
For the garnish:
Guacamole
Salsa
Cilantro
Tomato; chopped
Instructions:
Cook garlic, onion, chili (powder), cumin, and peppers inside a (Dutch) oven with oil. Add beans, tomatoes (undrained), oregano, lemon, and hot sauce.
Let it boil and reduce heat to simmer, do not cover. Simmer it for fifteen mins until thickened. take out the slices of lemon.
On a processor, place 1/3 of mixture then blend till smooth. Do same with mixture that is left. Then return them to pan to heat thoroughly.
Wrap each tortillas with foil then heat inside the oven at about ten mins (350 degrees F). Place (1/2 cup) bean mix inside tortilla then fold edges forming like packet; do same for all tortillas.
Serve warm with guacamole or salsa then garnish tomatoes and cilantro.
>> Black Bean Burritos Recipe
Bean Burrito Layers Recipe
Ingredients:
1/2 c of lentils (green)
1/4 c of pinto beans; rinsed then drained
1/4 c of kidney beans (red); dried
4 cloves of garlic; peeled and crushed
1/4 c of beans (baby lima); rinsed then drained
1 Tbsp of chili powder
1 Tbsp of dried oregano
1 pc of onion (medium); peeled and chopped
2 jalape�o peppers; chopped
1/4 c of chopped coriander (leaves)
1 pc of lettuce (iceberg); shredded
3/4 c of cheese (Monterey jack); grated
1 pc of tomato (medium); chopped
Hot salsa
6 pcs of flour tortillas
Instructions:
Rinse the lentils then discard odd-looking ones. Soak with (clean) water for 4-6 hours (or overnight).
Place inside a saucepan with the beans and let it boil then simmer for half an hour, covered. Gradually add more water when needed,
Place onions in the microwave and heat on high setting until it becomes soft. Drain thoroughly the lentil mixture but reserve (1/2 cup) of its water. P
lace drained mixture onto the processor together with the jalape�o peppers, onion, garlic, oregano, chile, and coriander. Blend to make a puree and gradually add reserved liquid when necessary.
Preheat oven at 325 degrees F. Prepare a pizza pan or baking sheet and slightly grease the surface.
Place (flour) tortilla lightly onto the pan. Spread puree, about 4-5 tablespoons. Sprinkle cheese and place another tortilla; repeat until done with last tortilla.
Sprinkle cheese over the last tortilla then bake (20-30 mins).
Take out burrito. Let it rest for 5-10 mins, allowing to firm up. Place salsa, lettuce, and tomato on its side. Serve.
>> Bean Burrito Layers Recipe
Beans For Burritos Recipe
Ingredients:
1 lb of beans (pink)
1 tsp of salt
3 pcs of garlic cloves; crushed then minced
1/2 tsp of chili powder (McCormick)
1 can of ortega chiles (small, green); chopped
4 Tbsps of salsa
1 pc of onion (large); chopped
Instructions:
Soak beans for overnight while frequently changing the water. Place beans on crock-pot; cover them with water then add garlic, onion, chili, and salt.
Cook over low heat till beans soften or for 15-20 hours. Once cooked, get a little of its liquid especially from its top then mash cooked beans; mix in salsa and chiles.
>> Beans For Burritos Recipe