Beef Burrito Recipe
Learn how to make the best burritos at home! This recipe makes the best, cheesy beef burrito. This burrito is loaded with flavored ground beef, rice, corn, beans, lettuce and cheese. If you thought that burritos are only eaten outside, then you were wrong, now you can also make burrito at home and it will be even tastier.
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Ingredients:
2 tablespoons Oil
1 Onion, chopped
2 Garlic cloves, minced
1 lb. (450g) Ground beef
1 teaspoon Paprika
1 teaspoon Oregano
1 teaspoon Cumin
1/2 teaspoon Red chili flakes (optional)
Salt to taste
Pepper to taste
2 tablespoons Tomato paste
1/4 cup (60ml) beef stock/water
4-5 Flour tortillas
2 tablespoons Cooked Rice per tortilla
Corn
Beans
Lettuce, chopped
Tomato, chopped
Cheese of your choice
Directions:
1. Make the meat mixture: in a large pan, heat 2 tablespoons of oil over medium heat. Add chopped onion and sauté until golden, about 5-6 minutes. Add minced garlic and cook for one minute. Turn the heat to high, add ground beef and cook, breaking it apart until no longer pink, about 5 minutes. Add the spices, tomato paste and mix well. Add beef stock/water and cook for 3-4 minutes. Remove from heat and set aside.
2. Assembly: place the tortilla on a clean working surface, first layer 2 tablespoons of rice, then 3-4 tablespoons of the meat mixture, then 1-2 teaspoons of corn, 1-2 teaspoons of beans, chopped lettuce, chopped tomato and grated cheese of your choice. Fold the sides of the tortilla and roll as shown in the video.
3. Toast the burritos in a dry pan over high from all sides until golden.
4. Serve and enjoy!
Crisp Chicken Burritos - Taco Time Style Chimichanga - PoorMansGourmet
If you've never had fried Crisp Chicken Burritos, you're really missing out. Most folks would just call these Chicken Chimichanga's, and they wouldn't be wrong either, but Taco Time likes to call them Crisp Burrito's. I filmed and posted Taco Time's Fried Crisp Bean Burrito recipe a while back, which is their original recipe, and those are phenomenal but they introduced these a few years later, with their beef recipe, and they quickly became one of my new favorite burritos. I order these every time I hit the drive through. Read more and get the exact ingredients on my website:
You can make the Beef Crisp Burritos, using this same concept, by referring to my Chili No Beans recipe, if you're interested:
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Seems like I've got a recipe for just about any occasion, these days. I've got about 300 video recipes posted here on YouTube now and that includes Asian, Italian, Mexican, Cajun, Indian and many other worldly foods. Not to mention all of the classic American or Americanized foods you can find in the USA. My recipe genres break down into some wonderful playlists; Appetizers, Soups and Salads, Pasta and Sauce recipes, Seafood or Chicken recipes. Also Holiday, Barbecue and Party recipes and a whole lot more. So be sure to take a good look at my channel and watch more videos because there's a whole lot more coming your way!
Paneer Black bean Corn Air Fried Vegetarian/Vegan Chimichanga! Must try tasty Indian fusion recipe
A delicious Vegetarian/Vegan chimichanga recipe that is going to become one of your favorites! A tomato-based paneer-corn-black bean mixture. filled in a tortilla with cheese. This chimichanga recipe can be made Vegan using Tofu and Vegan cheese. I have tried that and its o good, but I’m biased towards using Paneer. This recipe is delicious as a taco or burrito as well. You can air fry or deep fry these chimichangas if you like. You must try it, as my brother says these are FIRE! The filling is just so flavorful with a slight kick of spice and balanced with the cheese. Serve it with your favorite condiments and enjoy this! Forget tacos on Tuesday this si your new Taco Tuesday recipe!
Happy Cooking!
Full Recipe with tips and notes:
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Servings: 5-7 chimichangas based on size
Prep Time: 15 mins
Cooking Time: 45 mins
Total Time: 1 hour
Ingredients:
Filling:
280-300g paneer/tofu in cubes
1 tbsp olive oil- I used chili olive oil
6-8 cloves garlic finely chopped/minced
1⁄2 cup onion finely chopped
1/2 jalapenos/ serranos finely chopped
1⁄2 cup green onions chopped
1/2 cup corn kernels
1 tin -15 oz black beans
3 tbsp tomato paste
1-2 tbsp chopped parsley
2-3 tbsp chopped coriander
1/2 tsp taco seasoning or cumin powder
1-2 tsp Salt as per taste
1/4 tsp pepper
1/4 tsp sugar
1/2-1 tsp red chili flakes as per taste
Assemble:
5-6 Large Tortillas - you can use flour or any other kind you like
1/3 -1/2 cup Mexican shredded cheese
1/4 cup cojita optional
Condiment options:
Tomato Salsa
Shredded Romaine Lettuce
Guacamole
Queso
Sour cream
Directions:
Air fry/ Pan fry or deep fry the paneer/tofu cubes. Check notes for air fried.
In a pan on medium heat add olive oil.
Add garlic and cook it for 1-2 minutes.
Add onions and cook for 3-5 mins till translucent.
Add chopped serranos and cook for 1-2 mins till fragrant.
Add chopped scallions and cook for 1-2 mins till softened.
Add corn and black beans and mix it.
Add tomato paste and cook for 5-7 mins till it coats everything well and cooked well.
Add chopped herbs and seasonings- salt, pepper, taco seasonings, chili flakes, and sugar. Cook for 1-2 mins till combined.
Add the cooked paneer/tofu cubes and mix them in till combined well. Cook for about 2-4 mins.
Let it cool.
Assembly:
Spread about 6-8 tbsp of the filling on a tortilla. Place it in the lower middle half of the tortilla, horizontally. Top with cheese mix.
Method one: Fold the two sides (vertical) of the tortillas over the filling. Keeping them in place, fold the bottom of the tortillas over the filling and roll it over. Make sure to tuck the sides in and roll it over till secure. You can brush a little oil to close the flap.
Method two: Fold the bottom of the tortilla over the filling and roll over once. Fold the sides over the rolled bottom and then roll it over tucking the sides in and keeping it secure. You can brush a little oil to close the flap.
Keep the chimichangas with the flap down to keep them secure.
Cook:
You can shallow fry/ air fry the chimichangas.
Air fry- Brush/spray the chimichangas with oil. In a preheated air fryer place the chimichangas flap down. Cook at 350F for 7-8 mins and then flip over and 370F for 2-4 mins till toasty.
Shallow fry- Warm oil so that half of the chimichangas is covered when submerged. Shallow fry the chimichangas in hot oil placing the flap side down first and flip it over till all sides are cooked and fried.
Serve immediately topped with condiments of your choice!
Chipotle Chicken Chimichangas – Air Fryer Fried Burrito – Mexican Food Recipe
▼ Please see the description below for ingredient amounts ▼
Today I present my chipotle chicken chimichangas. When I say this recipe far exceeded my expectations, it’s an understatement. The combination of the spicy chipotle chicken filling, the creamy cheese sauce, the cooling sour cream and the freshness of the Pico de Gallo blends like a well-rehearsed symphony. Add the texture of an air fried tortilla and you got yourself a meal to remember – Just in time for Cinco de Mayo.
#papag #chipotle #airfryer #chimichangas
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My Air Fryer
Ingredients:
1 Rotisserie chicken (16–18 ounces), shredded
2 Tbs unsalted butter
1 Tbs avocado oil
1/2 onion, diced
2 cloves garlic, minced
2 chipotle peppers, finely chopped
2 Tbs adobo sauce
Juice of 1 lime
10 ounces riced cauliflower, cooked
1/4 cup chopped cilantro
6 low carb tortillas
Oil for coating tortillas
Spice blend
Spice Blend:
1 tsp smoked paprika
1 tsp creole seasoning
1 tsp chili powder
1/4 tsp salt
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
Makes 6 Chimichangas
1 Chimichanga:
668 calories / 47.57g fat / 9.37g net carbs / 45.23g protein
Directions:
1. Mix spice blend ingredients in a small bowl.
2. Add oil and butter to a skillet on medium heat. Add onions and sauté until translucent. Mix in chipotle peppers and garlic. Cook another minute. Add chicken, cauliflower, and spice blend. Mix and continue to cook until well blended and heated through. Stir in cilantro and remove from heat
3. Coat 1 side of 6 tortillas and lay oil side down. Evenly divide the chicken mixture onto the center of each tortilla. Roll, tucking the ends in.
4. Place (2 at a time) into preheated air fryer at 380°F for 5 minutes or until beginning to brown. Remove to a plate add cheese sauce, sour cream, and Pico de Gallo.
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Pico de Gallo Ingredients:
1/2 red onion, finely chopped
Juice of 1 lime
1/4 tsp salt, adjust to taste
3 Roma tomatoes, chopped
1/4 cup finely chopped fresh cilantro
2 Tbs – Pico de Gallo:
12 calories / 0.26g fat / 1.17g net carbs / 0.32g protein
Directions:
1. Add onion, tomatoes, and cilantro to a bowl. Add salt and lime juice and mix until well combined. Chill.
-----------------------
Cheese sauce Ingredients:
1 cup heavy cream
1/2 cup water
1 1/2 tsp sodium citrate
8 ounces cheddar cheese, shredded
1/4 cup – Cheese Sauce:
286 calories / 28.04g fat / 1.11g net carbs / 8.82g protein
Directions:
1. Mix cream, water, and sodium citrate to a sauce pot on medium heat.
2. When the liquid is hot (not boiling), use a whisk and mix in the cheese, a little at a time.
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UNLESS SPECIFICALLY STATED OTHERWISE, ANY PRODUCT/INGREDIENT USED OR RECOMMENDED IN THIS VIDEO IS MY OWN PERSONAL PROPERTY OR OPINION.
All nutrition information provided is approximate. Please read and use your own labels for more precise information.
This channel receives compensation for purchases through affiliate links.
Vegetarian Chimichanga With Tortilla Recipe|How To Make Chimichangas|Mexican Chimichanga FoodInMyWay
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Mexican Rice & Quick Salsa Recipe -
INGREDIENTS:-(Serving For 5-6)
Tortilla :-(12-13 Big Size To)
All-Purpose flour - 1.5 Cup
Maize Flour/Makai Atta-1 Cup
Salt-1 Tsp
Oil-1 Tbsp
Water - 1/2 Cup
Oil- 3-4 Drops
Veggies Mixture:-
Butter-1 Tbsp
Garlic -1 Tsp
Onion-1 Tbsp
Zucchini-2 Tbsp
Red Bell Paper-1 Tbsp
Yellow Bell Paper-1 Tbsp
Tomatoes-1 Tbsp
Capsicum-1 Tbsp
Boiled Corn-1 Tbsp
Boiled & Mashed Kidney Beans(Rajma)-1/2 Cup
Taco Seasoning-1 Tsp
Mexican Masala-1 Tsp
Tomato Ketchup-1 Tbsp
Tabasco - 2-3 Drops
Oregano-1 Tsp
Chili Flakes-1 Tsp
Paneer-1 Cup
Serving:-
Nachos
salsa
Cheese
In a bowl add all-purpose flour and maize flour
add salt and oil and mix well and add little by water and knead soft dough knead for 2-3 Minutes
keep it aside for 10 minutes
after 10 minutes knead for a minute
Take Some All Purpose Flour For Rolling Tortilla
Take A Portion And Make Flat Ball Of All The Mixture
Take A Ball Stir In The Flour
Roll It Big Size(Bigger Then Roti)
Roll Remaining Tortilla In The Same Way
Turn On The Gas On Medium Flame
Flip It If It's Done From One Side
Prepare All The Tortilla In The Same Way
All The Tortilla Are Ready
Let's Make Vegetable Mixture:-
Take Butter once it melts add chopped garlic and saute
Add Onion Saute For 1 Minute
Add Red Bell Paper, Yellow Bell Paper, Tomatoes, Capsicum
Mix Well & add Boiled Corn mix well
Add Boiled & Mashed Kidney Beans(Rajma) Mix Well
Add Taco Seasoning, Mexican Masala, Tomato Ketchup, Tabasco Sauce, Oregano, Chili Flakes
Mix It Well Add paneer and cook for 1 minute well
Turn Off The Gas & Let It Cool Down
Assemble:-
In Center Spread Veggies Mixture
Add Mexican rice
Half Cheese Slice
Roll The Sides And Then Roll It Till The End
Prepare Thick Slurry Of Wheat Flour & Water
Apply On the Edges
Seal From Each Side
Make All The Chimichangas In Same Way
Frying:-
Heat Oil On Medium Flame
Fry It Till Golden Brown And Crispy On Medium Flame
Take Out In A Plate
Fry All In The Same Way
Serving Part:-
Put some nachos add quick salsa on it & sprinkle some cheese and put chimichangas in a plate sprinkle some cheese above
Mexican chimichanga recipe, chimichanga recipe, chimichanga recipe vegetarian,foodinmyway, Mexican recipes
#chimichangas#mexicanrecipe#mexicanrice#tortillarecipe#foodinmyway
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Healthy Chimichanga Recipe Air Fryer - Meal Prep Lunch For The Week
Meal Prep Chimichanga Air Fryer Low-calorie Burrito Recipe
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Full Recipe:
If you love Mexican food, you will love this healthy low-calorie Mexican style meal prep dish. The shredded chicken with the chipotle sauce gives the chicken and amazing chipotle taste.
The fajita style veggies give this recipe a great taste and texture without adding all the extra calories. The melted shredded cheese gives it that creamy taste.
This recipe is a large portion recipe so if you like you can make cut the chimichanga in half or make smaller burritos. This recipe is a great lunch meal prep recipe when I know I am going to have a big appetite.
Healthy air fryer Chimichanga Burrito meal prep recipe. This recipe is a great way to make a classic Mexican dish into a healthy meal prep recipe. The air fryer gives the tortilla a crispy texture that makes it feel like it was deep-fried.
Servings
5
Servings
INGREDIENTS
Chimichanga
24 oz (672g) Chicken Breast
1 Large High Fiber Tortillas
1 7.5 oz (212g) Chipotle Sauce
2 cups Bone Broth Chicken Reduced sodium
4 Large (400g) Mixed Bell Peppers
1 Large (148g) White Onion
1 Cup Reduced Fat Shredded Cheese
1 Large (100g) Zucchini
1 Tbsp olive oil
Black Beans
1 Can (455g) Black Beans
Spices
2 Leaves Bay Leaves
1 Tbsp Garlic Powder
1 Tsp Ground Black Pepper
1 Tsp Salt
1 medium Lime
INSTRUCTIONS
In a large Pressure cooker or large pot add 24 oz Chicken breast and add bone chicken broth and 2 bay leaves. Cook for 30 minutes in the pressure cooker.
Remove the cooked chicken and place it into a bowl and shred the chicken. Add 1 can of chipotle sauce and mix with shredded chicken. Set aside.
In a large saucepan add the bell peppers, onion, and zucchinis with 1 tbsp of olive oil. cook for 5 minutes and add the spices: garlic powder, black pepper, and salt. Remove and place them in a bowl.
Grab 5 tortillas and add 5 oz of shredded chicken and one large scoop of veggies to each tortilla. Fold tortilla into a burrito and set aside.
Spay the top of the burritos with non-stick cooking spray and place them in the air fryer for 10 minutes. If you don't have an air fryer you can use your oven for 25 minutes.
Remove after 10 minutes and place them in meal prep bowls. Add the remaining cooked veggies and add black beans to each meal prep container.
There you have it healthy air fryer Chimichanga Burrito meal prep recipe.
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