Try this Bean Burritos #1 recipe, or contribute your own.
Suggest a better descriptionNow that youve made a big bowl of refried beans, youre probably wondering what to do with them. I always turn them into a big batch of bean burritos which can be microwaved on demand for a quick, cheap, filling meal. All ingredients besides the beans and tortillas should be considered optional. Decide what you like in your burritos and add it in. Get the tortilla wraps to room temperature and separate them. Make sure they can be folded without cracking; if this is a problem it may help to warm them in a microwave a bit. For each burrito: 1. Lay one tortilla on your working surface. Spoon exactly one twelfth of the bean mixture onto the center of the tortilla in a roughly rectangular blob. Sprinkle some cheese & onion on the bean mixture. 2. Fold in the tortilla to form the two ends of the burrito. Fold one of the side flaps over the top and around the other side of the bean mix; youll almost tuck it in under the bean mix so as to force the burrito into a round shape. Fold the other side over. [If you cant understand what to do from these instructions dont sweat it too much; as long as you completely enclose the filling youre okay, and its not hard to figure out your own folding method.] Set the burrito aside with these folded sides on the bottom. These freeze quite nicely. Two of these large ones (or one with side dishes) makes a meal. You could of course make smaller ones using the smaller wraps, though Im not sure how many youll get. An excellent variation is to brown a half pound to a pound of ground beef or turkey, drain it, and stir it into the refried beans before assembling burritos. -- Kenneth Herron kherron@ms.uky.edu University of Kentucky +1 606 257 1429 Dept. of Mathematics "If you ever drop your keys in a river of molten lava, let em go because, man, theyre gone." KHERRON@MS.UKY.EDU (KENNETH HERRON) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (319g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 998 | ||
Calories from Fat: 252 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28g | 37 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 15.1mg | 5 % | |
Sodium 2147.1mg | 74 % | |
Potassium 520mg | 14 % | |
Total Carbohydrate 155.5g | 46 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 146.2g | ||
Protein 28.3g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 998
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