Mini Burritos - the Perfect Party Food
Perfect finger food, either you are having a kids' party or any other party. These babies are easy to make, and you can make them any way you like! Fill them with veggies, beans, vegan cheese sauce, rice, whatever you want! We have made them easy this time and just filled them with vegan beefy crumbles, vegan cheese and some spices.
Recipe:
- 1 large onion, chopped
- 3 cloves of garlic, chopped or mashed
- about 3-400 grams vegan ground beef of choice
- about 150 grams vegan shredded cheese
- optional: veggies of choice, beans, salsa, spices ...
Set the oven to 200 C (350-400 F) and grease an oven proof dish or place a piece of parchment paper in it.
Fry the onion and garlic on some oil, and then add the beefy crumbles. Let it cook until slightly browned, and then add any spices you want. Adjust with water to keep it moist.
Place a tablespoon or two of the meat filling onto each tortilla, then top with the cheese. Roll them up tightly and place them into the dish. You should have about 12 pieces from this recipe.
Bake in the oven for about 15-20 minutes. If you want a more luxurious dish, you can top it with salsa or hot tomato sauce and cheese before baking, and then serve the burrito bites with cooked Spanish rice and salat instead of as a hand held snack. So delicious!
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Bean Burritos // From The Instant Pot // Freezer Banking!
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Baby Burrito Bowls (mini burritos)
These Mini Burritos are made in an edible tortilla bowl - they're perfect finger food, fun to make and bursting with flavour! Chris x
FULL RECIPE POST:
Baby Burrito Bowls | Makes 12
????INGREDIENTS????
Burrito Chicken:
2 Chicken Breasts, at room temp (approx 9oz/250g each)
2 tbsp Olive Oil
1 heaped tsp EACH: Smoked Paprika, Cumin
1/2 tsp EACH: Onion Powder, Garlic Powder, Oregano, Salt
1/4 tsp Cayenne Pepper
pinch of Black Pepper
Coriander/Cilantro Lime Rice:
1.5 cups Cooked Rice (1/2 cup uncooked - see notes)
2 tbsp finely diced Cilantro/Coriander, or to taste
1/2 Lime, juice only
Burrito Cups:
4 Burrito Size Tortilla Wraps
1x 14oz/400g can of Refried Beans
2.5 cups / 250g Shredded Mexican Cheese Blend, or cheese of choice
To serve:
Salsa
Guac
Sour Cream
????METHOD????
Mix 1.5cups cooked rice with 2 tbsp coriander/cilantro and the juice of half a lime (or to taste). Place to one side.
Butterfly your chicken breasts right through to make 4 even sized breasts. Coat in 2 tbsp olive oil and 1 heaped tsp smoked paprika & cumin, 1/2 tsp onion powder, garlic powder, oregano and salt, 1/4 tsp cayenne pepper and a pinch of black pepper.
Heat a pan over high heat and place in breasts. Fry for a few mins until they start the char (some char = authentic flavour) then flip, turn down heat to medium-high and continue frying until cooked through the centre. Remove from pan and rest until needed, then cube into small chunks.
Use a 4.5/12cm cookie cutter or cut around a similar sized pot, glass or bowl to create 3 mini tortilla circles from your 4 large tortillas (12 mini in total)
In a grease proof muffin tray (or lightly grease yourself) fold each mini tortilla into a hole (see video for reference). Spoon in to each tortilla cup: 1 tbsp refried beans, 1 tbsp rice, cubed chicken then gently push down with the back of a spoon or your hand. Top with cheese (make sure all chicken is covered or it will dry out).
Pop in the oven at 375F/190C for 15-20mins, or until they turn golden and crispy on top. Spoon out to remove from tray, then top with guac, salsa and sour cream.
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Bean and Cheese Burritos
Mexican Food- Bean and Cheese Burritos
How to make incredible vegan breakfast burritos at home
Get the recipe for these deluxe vegan breakfast burritos here!
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KEY MOMENTS
00:00 Introduction
00:18 Trying a store bought burrito
00:52 Make the queso
01:44 Scramble the tofu
04:14 Roast Crispy Potatoes
05:59 Prep the avocado
06:04 Make the Salsa ????????
07:58 Assemble the burrito
09:16 Taste test with my parents
FULL TIME MEALS - Recipe #24 - Cheesy Bean Burritos
These burritos are super tasty and a satisfying nod to the Mexican family favourite. They’re perfect to eat straight from the oven or pop one into a lunch box and take it to school.
Ingredients
1 mug of basmati rice
1 onion
2 cloves of garlic
1 tbsp vegetable oil
1 tbsp tomato purée
1 tin of mixed beans
1 tbsp fajita spice mix
4 tortilla wraps (white, wholemeal or ‘half and half’)
4 tbsp grated cheddar cheese
More info and method ????
No child should ever have to go to bed hungry. Today, far too many do.
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