How To make Pork and Black Bean Burritos
2 cups cooked pork roast
finely chopped
1 15 ounces ca black beans with cumin & chili spices :
drained
1 teaspoon minced garlic
1 teaspoon Tabasco up to 2
8 8" flour tortillas
1 clove garlic :
cut into slices
***TOPPINGS*** 1 8 ounces pkg shredded sharp Cheddar cheese
1/2 cup green onion -- sliced
1/2 cup salsa
1/2 cup reduced-fat sour cream
8 teaspoons snipped fresh cilantro
Combine first four ingredients in 1 qt. microwavable casserole; cover. Microwav e (HIGH) until heated through (4-5 min.), stirring once. Stack tortillas on mic rowavable plate, cover with a slightly dampened paper towel. Microwave (high) u ntil warm (1-1 1/2 minutes). To Serve: Top each tortilla with about 1/2 cup por k mixture; add toppings. Roll up tortilla, eat out of hand. Amount 8 burritos. Tip: Filled burrito may be reheated. Arrange spoke fashion on microwave plate; cover with a slightly dampened paper towel. Microwave (HIGH) until warm (1-1 1/2 minutes) turning once. Recipe teste d on a 650-700 watt microwave.
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How To make Pork and Black Bean Burritos's Videos
Homemade Burritos - Pork & Black Bean Burrito Recipe
In this cooking video The Wolfe Pit shows you how to make Pork and Black Bean Burritos. Chunks of pork loin are sauteed with peppers and onions and then braised in beer, tomatoes and Mexican spices until for tender. The tender pork is then mixed with rice and cheese and rolled into flour tortillas. Simple and easy homemade burrito recipe.
Making The Chipotle Burrito Bowl At Home | But Better
A burrito bowl should and could be something special. Tender beef barbacoa, the best rice, and all the ingredients to make the perfect homemade bowl.
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California Style Burritos | Basics with Babish
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Chipotle Bean Burrito Recipe
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Add guacamole and chips to this vegetarian dish for a hearty Mexican meal.
Total: 30 minutes
Yield: 6 servings (serving size: 1 burrito)
Preparation
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.
Nutritional Information
Calories:
361
Fat:
10.3g (sat 3.8g,mono 3.1g,poly 2g)
Protein:
16.8g
Carbohydrate:
52.2g
Fiber:
11.4g
Cholesterol:
19mg
Iron:
3.3mg
Sodium:
735mg
Calcium:
395mg
Maureen Callahan, Cooking Light, JANUARY 2010
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Ingredients
'''''''''''''''''
Oil 1 tbsp
garlic Chopped 1 tbsp
beef mince 1/2 kg
Salt 1 tsp or to taste
red chilli powder 2 tsp
red chilli flakes 1 tsp
sriracha sauce or hot Sauce 2-3 tbsp
Sour cream:
cream 150ml
lemon juice 1 tbsp
milk 2-3 tbsp
Salad:
Red cabbage 1/2 cup
lettuce
Carrot julianne 1/2 cup
boiled Corn 1/2 cup
Onion chopped 1/2 cup
Pickled red jalapenos (Optional)
lemon juice 1 tbsp
salt 1/2 tsp
black pepper powder 1/2 tsp
Tortilla
mozzarella & cheddar cheese grated
butter as required
Emergency Black Bean Tacos
It happens all the time — there’s seemingly nothing in the pantry to cobble together any kind of dinner. At least in the time I know I have before I pass out from hunger.
Allow me to introduce you to the “emergency taco,” long a secret weapon in our restaurant kitchens. Basically, we’re folding black beans into a warm corn tortilla and garnishing the whole thing with some cheese and green salsa. Here, ’m cooking canned black beans in rendered pork lard (that—or bacon drippings—is my preference, but vegetable oil may be yours) with a little garlic. A hit of salsa (or Mexican hot sauce if you’re in culinary dire straits) completes the meal. My “emergency salsa” go-to: raw tomatillos, hot green chile, cilantro and garlic spun in the blender for 30 seconds. If you have it, adding some avocado to the blender gives it a beautiful, creamy texture.
Basic, sure, but it’s more than an elemental source of sustenance. It’s an awesomely delicious taco that’s bailed us out of countless hunger spells. I hope it does the same for your kitchen.
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