CHEESY STUFFED BEEF and BEAN BURRITOS ❤
If you find yourself wanting something delicious, easy and hearty, look no further because these CHEESY STUFFED BEEF AND BEAN BURRITOS are the ones for you. My Ron asks for these when he wants something hearty that will stick to his ribs and he knows I love these too because they are quick, easy and delicious. I almost always have all the ingredients available to prepare these hearty Burritos and having my ALL AROUND SEASONING always ready to go makes it all easier. The combination of the refried beans with the ground beef, rice and cheese is a whole meal with all the sides wrapped in one. You will never be disappointed with these burritos. ❤
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Calphalon 12 inch skillet
INGREDIENTS----------------
2 Lbs 80/20 ground Chuck
1 diced yellow bell pepper
1/2 medium diced onion
2 large garlic cloves (minced)
2 Tbsp my ALL AROUND SEASONING
Salt (as needed)
Large flour tortillas (about 10 inches round) (as needed)
Butter (for toasting burritos)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Simple and delicious Goan recipe learn to cook with Chef Pinto | Okra Amsol
Simple and delicious veg recipe ????
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here are some of my veg recipes ????
Veg pulao
Okra stir fry
breadfruit caldine
Lady finger Amsol
Lady finger. 20 each
Red chillies. 3 each
Kokum. 8 each
Onion red. 1 each
Coconut oil. 1 tblspn
Salt. to taste.
Pinto Beans Olive Oil Recipe Healthy Vegetarian Dinner
5 pounds red kidney pinto beans
Half a liter of olive oil
Half a liter of sunflower oil
1 kg onion
1 kilo of carrots
5 kilos of potatoes
2 kilos of tomato
10 lemon juice
garlic
Black pepper flake pepper
Sugar
salt
pepper paste
Hello, Ladies and gentlemen, welcome to everyone happy days
Healthy kidney bean recipe with olive oil
Olive oil kidney bean is made in the most delicious way
Five kilograms of red beans kept in cold water one night before
Other materials
You can use fresh pepper or sweet pepper
A kilo of carrots
Five kilos of potatoes
A pound of onion
Ten lemon juice
Wash soaked barbuns in water
If possible double or triple wash with boiling water
Add water into a large pot
Add bonito
Boil barbecues and cook the gold with low level
Divide the onions into equal parts in this way
Always pay attention to hatching the same size
Pick the onions in a saucepan and prepare the carrots
Peel the carrots
Throw the foam out of this
I lower the level of fire after it boils down the lowest level
Chop the carrots the same size as the onions
You can add red cabbage next to carrots
Our carrots come from the farm and use fresh ones
Chop the carrots into a container and prepare the potatoes
Peel and wash the patties
Cut the ends of the fresh pointed peppers and chop them in equal lengths
After the barbnas are a bit soft, take it out of the quarry and it will continue to cook in the water
Onions and carrots, add sunflower and olive oil, mix with intervals
Chop potatoes in equal cubes in cubes
Pick potatoes in a container and keep them ready
Add peppers
Squeeze the lemon juice and make it ready
Get some garlic
Chop tomatoes in cubes
Stir in pepper crust
Add salt
Add black pepper
Add garlic
Add a little boiling water and we will add the water with the water
Add barbunyalılar
Add lemon juice
Add tomatoes
Add some sugar
Add potatoes close to cook
Will get the meal together with the potatoes
We expect potatoes to be cooked
It is important to eat this barbunayay waited in the water then to wash
Do not throw away your boiled water, your grown-up vitamins are in that water
Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
********
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
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Veg and Pinto Bean Enchiladas with Homemade Roasted Poblano Peppers Sauce
For detailed recipe:
These vegetable and pinto beans enchiladas are perfect cozy and comfort food and all-time family favorite. Amazingly smoky and flavorful homemade enchilada sauce elevates the dish to next level. Roasted poblano peppers and tomatoes add a rich yet subtle smoky flavor as roasting them brings out a slight sweetness and concentrates their delicious flavors. Also addition of chipotle peppers in adobo sauce adds a deep, smoky and spicy flavor to the sauce that is full of delicious Mexican Flavors! These delicious and cheesy vegetarian enchiladas are stuffed with tons of vegetables, pinto beans and blend of seasonings to compliment the veggies. Although making your own enchilada sauce takes some time than using a store bought sauce, I highly recommend doing that for the best possible flavor!
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