Toasty Baked Burritos
Burritos are one of our go-to meals for a busy night when we need quick nutrition and lots of flavor for our growing boys. If you are in a big hurry you can serve the filling in warm tortillas without baking them, but if you have time, baking them gives them an extra crispness that we love. This recipe was inspired by one sent in by Scramble fan Marilyn Emery of Kensington, Maryland. Marilyn also recommends adding ½ cup of sliced black olives and using queso fresco inside the burritos, if available. Scramble recipe tester Krysta Pascuzzo said, “My picky eater (who said she wasn't sure she'd like them before she tried them) ate her entire burrito before anyone else finished!”
- 1 Tbsp. canola or vegetable oil
- 1 red onion chopped
- 1 green or red bell pepper chopped
- 3 cloves garlic minced, about 1 1/2 tsp.
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 15 oz. canned pinto beans (or use 1 1/2 cups home-cooked beans for every 15 oz. can), drained and rinsed
- 15 oz. reduced-sodium canned black beans (or use any variety)(or use 1 1/2 cups home-cooked beans for every 15 oz. can), drained and rinsed
- 1 cup corn kernels, fresh, frozen, or canned,
- 14 oz. diced tomatoes with green chilies drained, or use 5 – 6 small fresh tomatoes, diced
- 8 whole wheat tortillas (use wheat/gluten free, if needed)
- 1 1/2 cups shredded Cheddar cheese
- 1 cup salsa (look for brands with no sugar added), for serving (optional)
- 1 cup guacamole (store-bought or homemade) for serving, see the link in the directions below for homemade directions (optional)
- 1 cup low fat sour cream or plain Greek yogurt (or use any variety) for serving (optional)
- Preheat the oven to 400 degrees. Heat a large heavy skillet over medium heat and heat the oil. Add the onions, peppers, garlic, cumin, and chili powder and sauté them until the vegetables soften, 5 – 7 minutes.
- Add both types of beans, corn, and tomatoes and continue cooking, stirring occasionally, 5 - 7 more minutes, until everything is hot.
- Remove the pan from the heat. (You can refrigerate the mixture at this point and make the burritos later in the day.)
- Spray a baking sheet with nonstick cooking spray. Place 1/2 – 3/4 cup of the filling in the lower middle of each tortilla and top it with about 1 Tbsp. of cheese.
- Fold half the tortilla up and over the filling and roll it up burrito-style to secure it.
- Put each burrito seam side down on the baking sheet. Sprinkle the remaining cheese on top of the burritos, and bake them for 10 – 15 minutes until they are heated through and lightly browned and crispy. Serve immediately with the optional toppings, if desired.
Slow Cooker Directions:
- Omit the oil. Add the onions, bell peppers, garlic, cumin, chili powder, both types of beans, corn, and tomatoes to the slow cooker and stir well to combine. Cook on low for 8 - 10 hours or on high for 4 - 5 hours. This filling can sit in the slow cooker all day while you are out. At suppertime, fill and bake the tortillas in the oven as directed above. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Chop the onion and bell pepper, peel the garlic, cook and refrigerate the bean/vegetable mixture, shred the cheese if necessary and refrigerate. Scramble Flavor Booster: Use spicy salsa and/or spicy Jack cheese, and/or serve the burritos with hot sauce, such as Tabasco. Tip: To make your tortillas more pliable before filling them, roll the tortillas inside a slightly damp paper or cloth towel and microwave them for about 15 seconds. Nutritional Information Per Serving (% based upon daily values): Calories 240, Total Fat: 11g, 16%; Saturated Fat: 5g, 24%; Cholesterol: 22mg, 7.5%; Sodium: 340mg, 14%; Total Carbohydrate: 26g, 8.5%; Dietary Fiber: 7g, 28.5%; Sugar: 4g; Protein: 13g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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