How To make Bean Burritos with Salsa Mexicana
10 Flour tortillas
2 1/2 c Dried pinto beans
6 c Water
2 md Onions; diced
1 pn Salt (optional)
SALSA MEXICANA:
1 1/2 md Ripe tomatoes; diced
1/4 c Diced jalapeno peppers
1/2 md Onion; diced
1 tb Chopped fresh coriander
-- (cilantro) 1 Green onion; chopped
Wash and drain the beans. In a large pot bring the beans, water, onions, and salt to a boil. Lower the heat, cover, and simmer, adding more water if necessary, until the beans are tender and will mash easily (approximately 3 hours). Blend the ingredients for the salsa in a small bowl. Set aside. Drain and mash the beans with a potato masher or electric mixer. Preheat oven to 350 degrees. Wrap the tortillas in foil and heat in oven for 8 to 10 minutes. Spoon some of the bean mixture onto each tortilla, top with green onions and salsa, and roll into a burrito. Makes 10 burritos and 1-1/2 cups salsa. * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias
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Today i am here with a super, fantastic, and as much tasty homemade salsa recipe.
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Mexican Veg Burritos Recipe | How To Make Burrito | Homemade Burritos Recipe
Mexican Veg Burritos Recipe | How To Make Burrito | Homemade Burritos Recipe
Ingredients :
Oil
Some cumin seeds(jeera)
5-6 finely chopped garlic cloves
1.5 finely chopped onion
3 tsp Salt
Mexican seasonings
4 finely chopped tomatoes
1 cup boiled rajma(soaked overnight)
2 tsp red chilli powder
Some finely chopped green chillies
Water
1 tsp roasted cumin seeds powder
Add 1/2 cup mix of sweet corn and green peas
1.5 cup cooked rice
200 gm Tofu
2 tortilla wraps(maida roti - optional)
Some shredded cheese
3-4 coriander leaves
3-4 mint leaves
Method :
For Rajma Spread :-
Heat up the pan, pour 1 tsp oil
Add some cumin seeds(jeera)
Add 2-3 finely chopped garlic cloves
Add 1/2 finely chopped onion
Add 1 tsp salt
Add some Mexican seasonings
Add 1 finely chopped tomatoes
Add 1 cup boiled rajma(soaked overnight)
Add some water and crush rajma with a help of spoon
Add 1 tsp red chilli powder, mix it well and turn off the stove.
Transfer the mixture in a bowl, rest it for a while, further grind the mixture & make a thick paste.
For Rice :-
Heat up the same pan, pour 1 tbs oil/butter
Add 2-3 finely chopped garlic cloves
Add 1/2 finely chopped onion
Add some finely chopped green chillies
Add 2 tsp salt
Add 1 tsp roasted cumin seeds powder
Add 1 tsp red chilli powder
Add some Mexican seasonings
Add 1/2 cup mix of sweet corn and green peas
Add 1.5 cup cooked rice(basmati rice/ brown rice/quinoa/khus khus - optional) and mix it well.
For Tofu:-
Fry 200 gm tofu(paneer/nuggets/fries - optional) with some salt, red chilli powder & roasted cumin seeds powder (paneer/nuggets/fries - optional)
For Tomato Salsa :-
Take a mixing bowl
Add 3 finely chopped tomatoes
Add 1/2 finely chopped onion
Add some finely chopped green chillies
Add some finely chopped coriander
Add 1 tsp salt
Add 2-3 tsp tomato ketchup/tomato juice and mix it well.
To Make Burrito Roll :-
Take a plate, place a tortilla wraps(maida roti - optional) on it.
Place 1 tbs rajma mixture and spread it over tortilla wrap
Place 3 tbs rice
Place 1 tbs tofu
Place 2 tbs salsa mixture
Place some shredded cheese
Place some coriander and mint leaves on top
Now fold burrito from sides and roll it.
(Roll another burrito with same procedure)
To Grill Burrito :-
Heat up the grill pan/flat pan, pour some oil on it
Place burritos on the pan(keeping folded side down)
Brush some oil on it spreaded on the pan
Flip the sides when it is nicely grilled.
And then your Healthy Wholesome Meal with little Cheesy Twist Mexican Burrito is ready.
Cut the Burrito and serve it hot!!!
The BEST Mexican Restaurant SALSA ROJA Recipe (+ the secret ingredient)
Getcha Some APC BBQ Rubs Here:
Years ago I used to have a restaurant down in the Tex-Mex and taqueria territory of San Juan, Texas.
In an effort to serve consistent, delicious salsa roja to the customers I needed to make large batches at a time. This is the exact recipe I came up with that kept everyone coming back for more.
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5 roma tomatoes
5 serrano peppers
A handful cilantro
¼-⅓ Onion
1 Can crushed tomatoes
3 Canned Chipotle Peppers in Adobo Sauce
The Refried Bean Secrets Mexican Restaurants Use – 3 Stages for Tacos, Tostadas & More
I used to own a Mexican Restaurant in the Rio Grande Valley and the amazing chefs I worked with taught me the secrets of refried beans...
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Join the Backyard BBQ Masterclass:
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These refried beans are sometimes called runny, sticky and retefritos…and the restaurants will serve their refried beans based on the dish being ordered.
… but the first secret is that it all starts with a good pinto bean recipe.
For Terry’s favorite pinto beans recipe we’re gonna use:
– 2.5 C of Casserole Pinto Beans – these our are FAVORITE brand of beans
– 2 Garlic Cloves
– 2 Strips of Thick Cut Hickory & Mesquite Smoked Bacon
– About half J & B Salt Pork
_ A little more or a little less of each ingredient, to your preference
and
– 2 tsp of APC OG, you can salt to taste later
The cooking process for these is super simple in the crock pot. NO soaking needed. You just need to set it to high to get them simmering and check it every hour or so with a little stir. Depending on the crock pot these should take about four to five hours MAX!
And BONUS! In this video we’re also gonna show you what I call the THREE STAGES OF REFRIED BEANS! Stage 1 is the runny bean, perfect for scooping up with a Mexican spoon. Stage 2 is a little drier bean cooked with a little lard perfect for spreading on a tortilla or on a plate. And Stage 3 we add a little more yummy lard and take them to a little toasty finish, incorporating all of the yummy crispy goodness from the bottom of the pan. I love these for chalupas because they won’t make your tortillas soggy and the flavor, oh baby is several notches above the other two.