Burritos The Ultimate Recipe Guide PDF

Burrito Recipes
The Ultimate Guide

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Table of Contents
1) Garlic Shrimp Burritos

2) Fully Loaded Burritos
3) Bite-sized Turkey Burritos
4) Baconized Burritos
5) Vegetarian Burritos
6) Flaky Beef Burritos
7) Spicy Bean Burritos
8) Taco Beef Burritos
9) Beef with Mexican Cheese
Burritos
10) Pork with Cheddar Cheese
Burritos
11) Chicken Rice with Picante
Sauce Burritos
12) Pork Sausage Burritos
13) Prosciutto with Tomato
and Basil Pasta Sauce Burrito
14) Zucchini-Squash with
Mexican Cheese Burritos
15) Grilled Burritos with
Sausage
16) Venison with Mexicorn
Burritos
17) Tomato with Avocado
Salsa Burritos
18) Burritos with Artichoke
19) Spicy Potato Burritos
20) Mashed Potato Burritos
21) Scrambled Egg with
Avocado Surprise Burritos
22) Meaty Burrito Pie
23) Cabbage with Flaky Beef
Burritos
24) Sweet Banana Burritos
25) Spicy Barbecue Burritos
1) Garlic
Shrimp Burritos
Prep Time: 25 Minutes

Ready In: 40 Minutes
Cook Time: 15 Minutes
Servings: 6
INGREDIENTS:
3/4 teaspoon cumin
3/4 teaspoon garlic salt
3/4 teaspoon garlic salt
1/2 teaspoon ground black pepper
2 teaspoons minced garlic
2 teaspoons pureed chipotle peppers in
adobo sauce
2 tablespoons vegetable oil
3/4 cup long-grain white rice
1/3 cup salsa
1/2 cup chopped onion
1/2 cup canned diced tomatoes
1/2 cup plain yogurt
1/2 cup mayonnaise
1 1/2 cups chicken broth
3 cups shredded Cheddar cheese
1 (16 ounce) can refried beans
12 ounces frozen cooked shrimp without
tails, thawed
6 (10 inch) flour tortillas, warmed
DIRECTIONS:
1.
Set stove in medium heat then heat up the
vegetable oil in a saucepan. Add and
cook the onion until tender. Season rice
with cumin and 3/4 teaspoon of garlic
salt then mix and cook for 5 minutes until
evenly toasted. Put the chicken broth and
diced tomatoes then simmer. Cover and
set to low heat for 15 to 20 minutes until
liquid has been completely absorbed.
2.
In a small saucepan, mix the refried
beans, 3/4 teaspoon of garlic salt and
black pepper. Set to low heat then mix
until completely heated.
3.
Put shrimp in a bowl and blend with
garlic until coated. In a stove with
medium-high heat, place skillet and
cover with cooking spray. Cook shrimp
until completely heated and evenly
browned.
4.
In a small bowl, mix the mayonnaise,
chipotle peppers and yogurt until soft.
Put in a fridge until ready.
5.
Put about 1/4 cup of cheese and about
1/2 cup of shrimp onto each hot tortilla.
Garnish with 1/4 cup of beans and 1/4
cup of rice then coat 1 tablespoon of
chipotle sauce and salsa. Roll up and
voila!
2) Fully loaded
Burritos

Ready In: 1 Hour
Servings: 4
INGREDIENTS:
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon dried oregano
1 1/2 teaspoons chili powder
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/4 cup chopped onion, divided
1/4 cup chopped tomatoes, divided
1 cup sour cream, divided
1 cup chopped lettuce, divided
2 cups refried beans
2 cups shredded Cheddar cheese,
divided
4 large flour tortillas
1 (10 ounce) can enchilada sauce
1 (14.5 ounce) can diced tomatoes with
juice, divided
1 (18 ounce) jar beef gravy
1 pound lean ground beef
DIRECTIONS:
1.
Preheat the oven to 375 ° F (190 ° C). In
medium heat skillet, cook 1/2 cup
chopped onion, garlic and ground beef
for 8 minutes until flaky and browned.
Reduce oil then blend in chili powder,
paprika, half the can of diced tomatoes,
Worcestershire sauce, black pepper, 3/4
teaspoon of cumin and oregano. Simmer
meat mixture in medium-high heat then
stir for 5 minutes.
2. In medium-low heat skillet, cook 1/4

teaspoon cumin and refried beans in a
saucepan. Mix beef gravy, other half of
diced tomatoes and enchilada sauce in a
separate saucepan and let it simmer.
3.
Cover tortillas using wet paper towel
and put onto a microwave-safe plate for
30 seconds until cooked. Put tortilla on a
work surface, layer with ¼ beef mixture,
1/4 bean mixture and 1/4 cup of Cheddar
cheese. Crease left and right edges of the
tortilla over the ends of the filling then
roll up to make a burrito. Put burrito into
a 9x13-inch baking dish. Do it again for
the other 3 burritos.
4.
Spread burritos with gravy sauce and a
cup of Cheddar cheese. Bake burritos in
the preheated oven for 15 to 20 minutes
until the cheese has melted.
To serve:
6. Serve burrito on a plate and spread
with 1/4 cup sour cream, 1/4 cup of
chopped lettuce and 1 tablespoon
chopped tomato and onion.
3) Bite-sized
Turkey Burritos

Ready In: 1 Hour 15 Minutes
Servings: 10
INGREDIENTS:
salt and pepper to taste
1 tablespoon dried parsley
3 tablespoons pickled jalapeno pepper
juice
1/4 cup self-rising flour
1 cup prepared stuffing
1 cup mashed potatoes
1 cup leftover gravy
3 cups cooked turkey, cut into bite-size
pieces
2 quarts turkey broth
1 large onion, chopped
3 pickled jalapeno peppers, sliced
1 (8 ounce) package shredded Cheddar
cheese
10 (10 inch) flour tortillas
DIRECTIONS:
1.
In a large pot, mix stuffing, mashed
potatoes, turkey, gravy, onion and broth
then let it simmer until onion is cooked.
Add flour to thicken.
2.
In a medium heat pan, cook tortillas. Put
turkey mixture onto hot tortilla, sprinkle
with cheese and roll into a burrito. Do it
again for the rest of the ingredients.
3.
Spread more cheese, turkey mixture with
jalapeno slices, jalapeno juice, salt,
parsley and pepper. Serve.
4) Baconized
Burritos

Servings: 10
INGREDIENTS:
10 eggs
8 ounces shredded Cheddar cheese
1 pound bacon
DIRECTIONS:
1.
In medium-high heat large profound
skillet, cook bacon until evenly brown
then drain and set aside. In the oven,
place wrapped tortillas in foil.
2.
In another skillet, heat with oil and cook
eggs. In a small saucepan, cook refried
beans. Then, layer with 2 strips of
bacon, egg, refried beans and cheese on
each tortilla and roll into burritos. Voila!
5) Vegetarian
Bean Burritos
Servings: 10
INGREDIENTS:
1 teaspoon low-fat sour cream
1 pinch ground black pepper
1 dash hot pepper sauce
1/4 cup vegetarian refried beans
1 slice American cheese
1 (10 inch) flour tortilla
DIRECTIONS:
1.
In a small pot, cook the refried beans for
5 minutes. In a medium-high heat pan,
cook tortilla.
2.
Layer burrito with refried bean, pepper,
cheese, sour cream and hot sauce on a
work surface then roll tortilla. Serve.
6) Flaky Beef
Burritos
Servings: 6
INGREDIENTS:
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 cup prepared salsa
2 cups shredded Mexican blend cheese
1/2 pound ground beef
DIRECTIONS:
1.
In medium-high heat large skillet, stir
oregano and garlic powders and reduce
oil. Now, in medium-low heat skillet,
cook salsa and refried beans until evenly
roasted.
2.
In the microwave, heat the flour tortillas
for 2 minutes until cooked. Layer with
1/4 cup of the beef mixture, shredded
cheese then roll and fold in the ends.
Serve.
7) Spicy Bean
Burritos
Servings: 6
INGREDIENTS:
1/8 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon cumin
1 clove garlic, minced
1/2 cup chopped green onions
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
2 cups shredded lettuce
1 pound ground beef
1 (4.5 ounce) can diced green chile
peppers
1 (10 ounce) can enchilada sauce
1 (10.75 ounce) can condensed tomato
soup
1 (15 ounce) can chili without beans
DIRECTIONS:
1.
In medium-high heat pan, cook ground
beef until evenly crumbled and browned.
Stir onion, salt, garlic, cumin, pepper,
refried beans and green chilies until
evenly mixed. In a medium heat pan,
combine the chili, enchilada sauce and
tomato soup.
2.
On a plate, put a hot tortilla and layer
1/2 cup of the ground beef mixture,
tomato and lettuce then roll up tortilla.
Fill with sauce, cheese and green
onions. Cook in the microwave for 30
seconds until cheese is melted. Do it
again for the other tortillas.
8) Taco Beef
Burritos

Servings: 6
INGREDIENTS:
1/8 teaspoon red pepper flakes, or to
taste (optional)
1/2 teaspoon cumin
1 tablespoon vegetable oil
1 onion, chopped
4 tomatoes, chopped
1 1/2 cups shredded Cheddar cheese
2 cups shredded lettuce
2 cups chopped cooked roast beef
1 (4 ounce) can diced green chile
peppers
1 (8 ounce) jar prepared taco sauce
DIRECTIONS:
1.
In medium-high heat pan, heat with oil
and cook onion and garlic for 5 minutes
until tender. Blend in the roast beef,
chile peppers, tomatoes, taco sauce,
cumin, and red pepper flakes and let it
simmer. Lower heat to medium, uncover
for 25 minutes until thickened.
2.
Place tortillas on a work surface, layer
with 2/3 cup of beef mixture, cheese and
lettuce and fold over ends and sides.
Serve.
9) Beef with
Mexican Cheese
Burritos

Servings: 6
INGREDIENTS:
1 teaspoon ground cumin
2 teaspoons chili powder
3/4 cup Sour Cream
1/2 cup taco sauce
1 cup chopped onion
1 1/2 cups finely shredded Mexican
cheese blend
2 large garlic cloves, minced
1 pound lean ground beef
1 (16 ounce) refried blackbeans
DIRECTIONS:
1.
In medium-high heat large non-stick
skillet, cook the ground beef for 5 to 7
minutes then drain. Cook onion, garlic,
cumin, taco sauce and chili powder for 5
minutes until tender.
2.
Spread with 1/3 cup of refried beans on
the bottom of each tortilla, leave space
for about 1-inch around bottom and
edges then top with 1/3 cup of the meat
mixture. Layer the meat with 1/4 cup of
cheese and 1 tablespoon of sour cream.
Roll and fold from bottom and sides.
3.
Preheat oven to 375°F. Coat the burritos
with cooking spray then put on a baking
sheet. Bake for 12 to 14 minutes until
completely browned then flip once.
Garnish with the remaining sour cream.
10) Pork with

Cheddar Cheese
Burritos
Ready In: 3 Hours
Cook Time: 2 Hours 30 Minutes
Servings: 20
INGREDIENTS:
1 onion, sliced
6 cloves garlic, chopped
1/4 cup vegetable oil, divided
6 cups water, or as needed to cover
1 (4 ounce) can chopped green chiles, or
to taste
1 (14.5 ounce) can diced tomatoes
1 (1.25 ounce) package taco seasoning
mix
1 (16 ounce) package shredded Cheddar
cheese
3 pounds bone-in pork shoulder roast
DIRECTIONS:
1.
In a large pot, simmer pork shoulder
roast, 1 package taco seasoning, onion
and garlic then cover and set heat to
medium-low for 2 to 3 hours until
tender. Observe water level every 45
minutes then reserve 1 cup cooking
liquid.
2.
Using fork, grate the pork to remove
excess fat and bone then mix in refried
beans, green chiles, tomatoes and
remaining package of taco seasoning.
Add the reserved cooking liquid if the
mixture is dry.
3.
Layer tortilla with pork mixture and
Cheddar cheese, fold bottom and top
edges of each tortilla over filling and
roll sides up.
4.
In a medium heat pan, heat 2 tablespoons
vegetable oil, cook burritos by batches
for 2 minutes per side until tortillas are
golden. Reduce oil from fried burritos
using a paper towel-lined plate.
11) Chicken
Rice with
Picante Sauce
Burritos
Ready In: 1 Hour
Servings: 6
INGREDIENTS:
1 tablespoon chili powder
2 tablespoons butter
1/2 cup chopped green onion
1/2 cup sliced black olives
1 cup uncooked long grain rice
2 1/2 cups chicken broth,
divided
3 cups shredded Cheddar cheese,
divided
7 cups shredded, cooked chicken meat
1 (16 ounce) jar picante sauce, divided
DIRECTIONS:
To Make Chicken Mixture:

1.
In medium heat pan, melt butter, sauté
garlic, onion, chili powder, ¼ cup broth,
chicken and 3/4 cup picante sauce until
evenly cooked. Set aside.
2.
To Make Rice:
In a large saucepan, simmer rice and 2
1/4 cups broth then lower heat, cover
pan for 20 minutes. Cook with 1 1/4
cups picante sauce, cover and simmer
for another 5 to 10 minutes until rice is
tender.
3.
Preheat oven to 375°F (190°C).
To assemble Burritos:
4.
Cook chicken mixture into rice; mix with
2 cups of the cheese and olives. Spread
1 cup of filling onto each tortilla, fold
bottom and top edges of each tortilla
over filling and roll sides up. Place in
two 9x13 inch baking dishes and top a
cup of cheese.
5.
Bake at 375°F (190°C) for 10 to 15
minutes until evenly baked.
12) Pork Sausage
Burritos
Servings: 20
INGREDIENTS:
12 eggs
1/2 teaspoon salt
2 tablespoons minced garlic
2 tablespoons butter
1/2 red onion, diced
1 tomato, diced
2/3 cup milk
1/4 cup chopped fresh cilantro
1 1/2 cups shredded Cheddar cheese
1 (3.5 ounce) can diced jalapenos
(optional)
1 (1 ounce) package taco seasoning
1 pound bulk pork sausage
DIRECTIONS:
1.
In a large bowl, mix the eggs, salt, and
milk. In a medium-high heat pan, cook
butter then stir with egg mixture for 5
minutes until eggs are completely
cooked. Chop the eggs and place in a
large bowl. Set aside.
2.
In medium heat pan, cook the garlic and
sausage for 5 minutes then stir with
onion until the sausage is evenly
browned. Reduce excess oil; mix the
sausage with the tomato, eggs, jalapeno,
cilantro and taco seasoning. Cool the
mixture in room temperature then stir in
the Cheddar cheese.
3.
Put tortilla onto work surface, spread
some of the filling halfway between the
bottom edge and the center of the tortilla,
flatten into rectangle shape, fold bottom
and top edges of each tortilla over filling
and roll sides up. Do it again for the rest
of the ingredients and heat for 3 to 4
minutes until evenly cooked. Voila!
13) Prosciutto with

Tomato and Basil
Pasta Sauce
Burrito

Servings: 20
INGREDIENTS:
8 eggs
2 tablespoons extra-virgin olive oil
1/2 cup purchased basil pesto
1/2 cup fresh basil, snipped
2 cups fresh baby spinach, chopped
1 1/2 cups shredded mozzarella cheese
3 shallots, finely chopped
1 (6 ounce) jar marinated artichoke
hearts, drained
3 ounces prosciutto, chopped
15 ounces Tomato and Basil pasta sauce
DIRECTIONS:
1.
In medium heat skillet, heat olive oil and
stir prosciutto, basil, spinach, artichoke
hearts, garlic and shallots until spinach
is cooked. In a mixing bowl, mix eggs,
dash of ground black pepper and salt and
blend with vegetables mixture. Using
spatula, partially lift and fold cooked
egg mixture and continue to cook for 2 to
3 minutes until egg mixture is moist and
glossy. Set aside.
2.
Cover tortillas using white paper towels
and cook in microwave on 100% power
(high) for 30 to 60 seconds until heated.
Layer pesto and cheese on each tortilla
about 1 inch of edge and divide egg
mixture. Roll up, tucking in ends and
serve with hot Tomato and Basil pasta
sauce.
14) Zucchini-
Squash with
Mexican Cheese
Burritos
Ready In: 1 Hour
Servings: 6
INGREDIENTS:
1/2 teaspoon ground cayenne pepper
2 tablespoons olive oil
1/2 onion, chopped
1/2 red bell pepper, chopped
1 large yellow squash, shredded
2 zucchini, shredded
2 cloves garlic, pressed
1 cup green salsa
1 (15 ounce) can black beans, rinsed and
drained
1 (8 ounce) package Mexican style
shredded cheese blend, divided
1 (8 ounce) package Mexican style
shredded cheese blend
6 burrito-size flour tortillas
DIRECTIONS:
1.
Preheat oven to 350°F (175°C). Put oil
on a 9x12-inch baking dish. In medium
heat large skillet, put olive oil and cook
the onion and garlic for 5 minutes. Cook
yellow squash, zucchini and red bell
pepper for 10 minutes then cook green
salsa, cumin, black beans and cayenne
pepper for 5 to 8 minutes until thickened.
2.
Divide one of the packages of Mexican-
style cheese among the tortillas, spread
zucchini-squash filling into each tortilla,
roll up and place them into the ready
baking dish with the seam sides down.
3.
In the preheated oven, bake tortillas for
15 minutes until the cheese is melted. Do
it again for the rest of the ingredients.
Serve.
15) Grilled
Burritos with
Sausage

Servings: 6
INGREDIENTS:
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
3/4 cup chunky salsa
2 cups sour cream
2 cups guacamole
1 (15 ounce) can black beans
6 (4 ounce) links chorizo sausage
1/2 head iceberg lettuce, shredded
DIRECTIONS:
1.
Preheat grill, coat with oil, stir whole
bell peppers and flip until evenly
cooked. Put into a plastic bag and let it
cool. Grill sausages for 10 minutes until
evenly browned.
2.
In a medium heat saucepan, cook black
beans then remove from heat and drain
off liquid. When peppers get cool, peel
off skin, remove seeds and stem, and
chop. In medium bowl, put beans and
peppers and stir in salsa. Set aside.
3.
When sausages are ready, slice into 1/2
inch rounds, and stir into the pepper
mixture. Grill tortillas for 20 seconds.
Spread the sausage filling onto each
tortilla, and layer with lettuce,
guacamole and sour cream.
16) Venison with

Mexicorn Burritos

Ready In: 6 Hours 15 Minutes
Cook Time: 6 Hours
Servings: 8
INGREDIENTS:
1 (16 ounce) jar salsa
1 (15 ounce) can black beans
1 (15.25 ounce) can Mexicorn,
drained
1 1/2 pounds boneless venison round
steak
1 (3 ounce) package cream cheese,cubed
1 (8 ounce) package shredded Mexican
cheese blend
DIRECTIONS:
1.
In the bottom of slow cooker, put the
venison steaks then cover with salsa.
Drain half of the liquid from the black
beans, and then pour the beans into the
slow cooker along with the Mexicorn.
Now, set to low heat, and cook for 6 to 8
hours until the venison can easily pull
apart using fork.
2.
Smash the meat into bite sized pieces,
stir in the cream cheese cubes until
melted. Put tortilla onto work surface,
spread some of the filling halfway
between the bottom edge and the center
of the tortilla, flatten into rectangle
shape, fill with Mexican cheese, fold
bottom and top edges of each tortilla
over filling and roll sides up. Do it again
for the rest of the ingredients
17) Tomato with
Avocado Salsa
Burritos

Servings: 4
INGREDIENTS:
2 tablespoons chili powder, or to taste
4 tablespoons sour cream
4 tablespoons salsa
1/4 cup water
1 cup diced onion
4 cups chopped fresh tomatoes
salt to taste
spinach, thawed and drained
1 (15 ounce) can kidney beans, drained
and rinsed
1 ripe avocado, sliced
1 (10 ounce) package frozen chopped
DIRECTIONS:
1.In a medium-high heat large skillet,
heat oil, saute onion and garlic for 5
minutes, mix in cumin and chili powder
for 1 minute, stir in water, kidney beans,
salt and tomato then lower heat and
simmer for 20 minutes.
2.
Blend with spinach for 5 minutes more.
Spread 1/4 of bean mixture into the
middle of a hot tortilla, cover and layer
with sour cream, avocado, and salsa.
18) Burritos with
Artichoke

Servings: 8
INGREDIENTS:
2 cups shredded sharp Cheddar cheese
1 (10 ounce) can artichoke hearts,
drained and sliced
1 (15 ounce) can black beans, drained
and rinsed
1 medium onion, diced
1 large tomato, diced (optional)
3 cloves garlic, crushed
DIRECTIONS:
1.
In a large skillet, pour the beans and let
it simmer until the texture becomes
burrito beans. In a separate medium heat
skillet, heat oil, cook onion, garlic and
artichoke hearts until the artichokes
become golden brown.
2.
In a medium-low heat skillet, heat
tortillas then remove. Spread artichoke
mixture and beans onto each tortilla, and
layer with tomato and cheese. Fold in
ends, and roll up. Voila!
19) Spicy Potato
Burritos

Servings: 4
INGREDIENTS:
salt and pepper to taste
2 teaspoons chili powder
1/2 cup red enchilada sauce
1 cup shredded Colby-Monterey Jack
cheese
4 potatoes, peeled and chopped
DIRECTIONS:
1.
Simmer a large pot of salted water, add
potatoes, and cook for 15 minutes until
tender and firm. Drain, cool and mash.
2.
Preheat oven to 350 ° F (175 ° C). In a
medium mixing bowl, mix 3/4 cup
cheese, chili powder, mashed potatoes,
cumin, salt, garlic and pepper. Spread
evenly into tortillas, and roll up. Move
rolled tortillas side by side in an 8x8
inch baking pan and layer with enchilada
sauce and cheese evenly.
3.
In the preheated oven, bake for 15
minutes until cheese is melted. Serve.
20) Mashed Potato

Burritos

Servings: 12
INGREDIENTS:
2 teaspoons ground cumin
4 teaspoons prepared mustard
3 tablespoons chili powder
3 tablespoons soy sauce
2 cups water
4 cups cooked and mashed sweet
potatoes
6 cups canned kidney beans, drained
1 pinch cayenne pepper, or to taste
1 onion, chopped
8 ounces shredded Cheddar cheese
DIRECTIONS:
1.
medium skillet, heat oil, sauté onion and
garlic until soft, stir beans, and mash.
Slowly stir in water until warm then
remove from heat, and mix in cumin,
mustard, chili powder, soy sauce and
cayenne pepper.
2.
Divide mashed sweet potatoes and bean
mixture equally in warm flour tortillas,
top with cheese, fold up in burrito style,
and put on a baking sheet. In the
preheated oven, bake tortillas for 12
minutes. Serve.
21) Scrambled
Egg with Avocado
Surprise Burritos

Servings: 4
INGREDIENTS:
6 eggs
salt to taste
1/4 cup shredded Cheddar cheese
1/3 cup milk
2/3 cup dry curd cottage cheese
1/4 cup ketchup
2 avocados - peeled, pitted, and mashed
DIRECTIONS:
1.
In a bowl, whisk the eggs, cheese and
milk, season with salt then cook and stir
into a medium heat skillet until
scrambled. Season mashed avocados
with salt.
2.
In a medium heat skillet, cook tortillas
one at a time until completely heated.
Spread the same amounts of the avocado
mixture on one side of each tortilla and
layer with the same amounts of cottage
cheese and scrambled eggs. Roll into
burritos and serve with ketchup.
22) Meaty Burrito
Pie

Ready In: 1 Hour
Servings: 16
INGREDIENTS:
2 teaspoons minced garlic
1 onion, chopped
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili
peppers
1 (10 ounce) can diced tomatoes with
green chile peppers
2 (16 ounce) cans refried beans
1 (16 ounce) jar taco sauce
9 ounces shredded Colby cheese
2 pounds ground beef
DIRECTIONS:
1.
medium heat large skillet, sauté the
ground beef for 5 minutes, onion and
garlic for another 5 minutes. Reduce
excess oil and mix in the green chile
peppers, olives, tomatoes with green
chile peppers, refried beans and taco
sauce. Stir mixture evenly, set to low
heat, and let it simmer for 15 to 20
minutes.
2. In the bottom of a 4 quart casserole

dish, spread a thin layer of the meat
mixture, cover with a layer of tortillas
followed by more meat mixture and
cheese. Do it again for the rest of the
tortillas.
3. In the preheated oven, bake for 20 to

30 minutes until cheese is melted.
23) Cabbage with

Flaky Beef
Burritos

Servings: 8
INGREDIENTS:
1 teaspoon crushed red pepper
flakes
1 teaspoon ground black pepper
1 tablespoon minced garlic
1/2 medium head cabbage, chopped
1 1/2 onion, chopped
1 cup water
2 cups shredded Cheddar cheese
1 1/2 pounds ground round
DIRECTIONS:
1.
In a medium-high heat large skillet, stir
in the ground beef until flaky then
remove excess oil. Stir in the onion,
garlic, red pepper flakes, black pepper,
cabbage and water for 10 minutes until
water is absorbed and the vegetables are
tender.
2.
Meanwhile, in a medium heat large
skillet, heat the tortillas one at a time
until heated. Put tortilla onto work
surface, spread some of the filling
halfway between the bottom edge and
the center of the tortilla, flatten into
rectangle shape, fill with ¼ cup of
Cheddar cheese, fold bottom and top
edges of each tortilla over filling and
roll sides up. Do it again for the rest of
the ingredients
24) Sweet Banana
Burritos

Servings: 8
INGREDIENTS:
1 teaspoon honey
1 tablespoon apricot jelly
2 tablespoons smooth natural peanut
butter
1 whole wheat tortilla
1 banana
DIRECTIONS:
1.
Layer the peanut butter, apricot jelly,
banana and honey evenly on the center of
the tortilla. Fold the two ends of the
tortilla over the tips of the banana and
roll the other ends of the tortilla over the
mixture in a form of burrito.
25) Spicy
Barbecue Burritos

Servings: 10
INGREDIENTS:
3 tablespoons chopped fresh cilantro
1 red bell pepper, chopped
1 small onion, chopped
5 green onions, chopped
2 habanero peppers, seeded and minced
1 (15 ounce) can black beans, rinsed and
drained
1 (16 ounce) can diced tomatoes
3 cups cooked white rice
1 (18 ounce) bottle barbecue sauce
1 1/2 (8 ounce) packages seitan
DIRECTIONS:
1.
In a medium-high heat large saucepan,
heat oil, sauté green onions, yellow
onion, habanero, garlic, bell pepper until
onions become lucent, add seitan, sauté
for another 5 minutes then add black
beans and tomatoes until completely
heat.
2.
In a medium size mixing bowl combine
heated mixture with cilantro, cooked
rice and 1 cup barbecue sauce. Place
tortillas on work surface, spread 3/4 cup
of filling onto center of each tortilla and
enfold tortilla until evenly wrapped.
3.
In a casserole dish pour barbecue sauce
to cover the bottom of the dish, blend in
burritos and pour more barbecue sauce
on top. In a preheated 350 ° F (175 ° C),
bake burritos for 35 minutes.
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