Burrito Cookbook: A Mexican Cookbook Filled with Delicious Burrito Recipes 9798566535142

Table of contents :
Table of Contents
Burrito Casserole
Shrimp Burrito
Pie Style Burrito
Restaurant Style Burrito
Breakfast Burritos from Mexico
Turkey Burrito
Easy American Cheese Burrito
Cabbage and Cheddar Burrito
Squash and Tomatoes Burrito
Rice and Beans Burrito
Wet Burrito
Roast Beef Burrito
Sausage Burrito
Korean Style Burrito
Honey and Rice Burrito
Avocado Burrito
Creamy Mushroom Burrito
Chorizo Burrito
Spinach Burrito
Brown Rice Burrito
Hash Browns Burrito
Easier Chicken Burrito
Sausage and Pepper Burrito
Burrito Stew
Chorizo & Potato Burritos
Authentic Wet Mexican Burritos
Vegan Burrito Casserole
Maggie’s Favorite Burrito
Burrito Soufflé
Argentinian x Mexico Bake
How to Make A Burrito
Teriyaki Burritos
Laguna Seca Burritos
Vegetarian Burritos
Baked Bean Burritos Texas Mexican Style
Weeknight Burrito Wraps
Saturday Night Burritos
5-Minute Weeknight Burritos
Rojo Gravy over Burritos
Burritos Guevara
College Breakfast Burritos
Maria's Ramen Burritos
Homemade Lebanese Chicken Burritos
Caribbean x Mexican Burritos
Healthier Burritos 101

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Burrito Cookbook A Mexican Cookbook Filled with Delicious Burrito Recipes

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

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Table of Contents Burrito Casserole 7 Shrimp Burrito 10 Pie Style Burrito 11 Restaurant Style Burrito 12 Breakfast Burritos from Mexico 13 Turkey Burrito 14 Easy American Cheese Burrito 15 Cabbage and Cheddar Burrito 16 Squash and Tomatoes Burrito 17 Rice and Beans Burrito 20 Wet Burrito 21 Roast Beef Burrito 22 Sausage Burrito 23 Korean Style Burrito 24 Honey and Rice Burrito 25 Avocado Burrito 26 Creamy Mushroom Burrito 27 Chorizo Burrito 30

Spinach Burrito 31 Brown Rice Burrito 32 Hash Browns Burrito 33 Easier Chicken Burrito 34 Sausage and Pepper Burrito 35 Burrito Stew 36 Chorizo & Potato Burritos 37 Authentic Wet Mexican Burritos 40 Vegan Burrito Casserole 42 Maggie’s Favorite Burrito 43 Burrito Soufflé 44 Argentinian x Mexico Bake 45 How to Make A Burrito 46 Teriyaki Burritos 47 Laguna Seca Burritos 50 Vegetarian Burritos 51 Baked Bean Burritos 52 Weeknight Burrito Wraps 53 Saturday Night Burritos 54 5-Minute Weeknight Burritos 55

Rojo Gravy over Burritos 56 Burritos Guevara 60 College Breakfast Burritos 61 Maria's Ramen Burritos 62 Homemade Lebanese Chicken Burritos 63 Caribbean x Mexican Burritos 64 Healthier Burritos 101 66

Burrito Casserole

(Vegan Approved)

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 486 kcal Fat 18 g Carbohydrates 35.9g Protein 50.8 g Cholesterol 45 mg Sodium 1807 mg

Ingredients 3/4 C. white rice 1 1/2 C. water 1 (12 oz.) package frozen soy burger-style crumbles 1 (28 oz.) can whole tomatoes, drained, 1/4 C. juice reserved 2 1/2 tsps chili powder 1 tsp cumin 1 (1.25 oz.) package taco seasoning mix

2 (10 inch) burrito-size flour tortillas 1 (14.25 oz.) can vegetarian refried beans, divided 2 fresh jalapeno peppers - seeded, sliced, and divided 1 1/2 C. salsa, divided 2 1/2 C. shredded Cheddar cheese, divided

Directions 1. Set your oven to 375 degrees before doing anything else. Coat a casserole dish with nonstick spray or oil. 2. Get a saucepan and add some water and rice to it. Get the water boiling then set the heat to low and let it cook for 20 mins. 3. Stir fry the following in a frying pan for 10 mins: taco seasoning, soy crumbles, cumin, tomato juice, and chili powder. 4. Layer the following in your casserole dish: tortilla, jalapeno, 1 C. cheddar, half of your beans, salsa, rice, and soy crumbles. Continue layering until all ingredients are used. Coat everything with 1.5 C. of cheddar. 5. Cook in the oven for 16 mins. Enjoy hot.

Burrito Casserole

7

SHRIMP

Burrito

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 6 Calories 866 kcal Fat 45.9 g Carbohydrates 73.2g Protein 39.2 g Cholesterol 160 mg Sodium 2042 mg

Ingredients 2 tbsps vegetable oil 1/2 C. chopped onion 3/4 C. long-grain white rice 3/4 tsp cumin 3/4 tsp garlic salt 1 1/2 C. chicken broth 1/2 C. canned diced tomatoes 1 (16 oz.) can refried beans 3/4 tsp garlic salt 1/2 tsp ground black pepper 12 oz. frozen cooked shrimp without tails, thawed

2 tsps minced garlic 1/2 C. plain yogurt 1/2 C. mayonnaise 2 tsps pureed chipotle peppers in adobo sauce 6 (10 inch) flour tortillas, warmed 3 C. shredded Cheddar cheese 1/3 C. salsa

Directions 1. Get a bowl mix evenly: mayo, chipotle peppers, and yogurt. Place in the frig. 2. Fry your onions in veggie oil. Then add in 3/4 tsp of garlic salt and your rice and cumin. Stir fry everything for 5 mins then add in diced tomatoes, and chicken broth. 3. Get everything boiling then set the heat to low. Place a lid on the pan. Let the rice cook for 20 mins. Until no liquid remains. 4. Heat up your refried beans seasoned with some black pepper and garlic salt (3/4 tsp). 5. Get a frying pan hot with some nonstick cooking spray and fry your shrimp and garlic until lightly browned but heated fully. 6. Place your tortilla in the microwave for 30 secs to warm it. Then layer with: a half of a C. of shrimp, a fourth of a C. of cheese, a fourth of a C. of rice, and a fourth of a C. of beans. 7. Finally add a tbsp of salsa and chipotle. Then serve rolled. 8. Enjoy. 10

Shrimp Burrito

Pie Style Burrito

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 16 Calories 432 kcal Fat 23.9 g Carbohydrates 33.3g Protein 19.8 g Cholesterol 68 mg Sodium 847 mg

Ingredients 2 lbs ground beef 1 onion, chopped 2 tsps minced garlic 1 (2 oz.) can black olives, sliced 1 (4 oz.) can diced green chili peppers 1 (10 oz.) can diced tomatoes with green chili peppers 1 (16 oz.) jar taco sauce 2 (16 oz.) cans refried beans

12 (8 inch) flour tortillas 9 oz. shredded Colby cheese

Directions 1. Set your oven to 350 degrees before doing anything else. 2. For 5 mins fry your beef. Then for 5 more mins fry your garlic and onions. Remove any oil excesses. 3. Combine in the following with the beef: refried beans, olives, taco sauce, green chili peppers, and tomatoes with peppers. 4. Simmer everything for 20 mins over low heat. 5. Get a baking dish and create the following layers: beef mixture, tortillas, more beef mix, cheese. Continue until all ingredients used. Final layer should be cheese. 6. Cook in the oven for 25 mins. 7. Enjoy.

Pie Style Burrito

11

RESTAURANT STYLE

Burrito

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 8 Calories 312 kcal Fat 9.9 g Carbohydrates 39.8g Protein 16.3 g Cholesterol 33 mg Sodium 614 mg

Ingredients 1/2 C. uncooked regular white rice Juice of 1 medium lime 1/3 C. chopped fresh cilantro leaves 2 C. shredded deli rotisserie chicken 1 (8 oz.) package seasoned black beans 1 (11 oz.) package flour tortillas for burritos

1 C. pico de gallo salsa 1 C. shredded romaine lettuce 1/2 C. Mexican sour cream or sour cream

Directions 1. Prepare your rice based on the package instructions. Then mix in chicken, cilantro and lime juice. Warm your black beans. Place tortillas in the microwave for 30 secs. 2. Layer the following in each tortilla: a fourth of a C. of chicken, beans, lettuce, salsa, and sour cream. Roll into a burrito. 3. Enjoy.

12

Restaurant Style Burrito

Breakfast

Burritos from Mexico

Prep Time: 25 mins Total Time: 35 mins Servings per Recipe: 10 Calories 638 kcal Fat 39.1 g Carbohydrates 44.9g Protein 25.6 g Cholesterol 244 mg Sodium 1181 mg

Ingredients 1 lb turkey bacon 10 eggs 1 (16 oz.) can refried beans 8 oz. shredded Cheddar cheese

10 (10 inch) flour tortillas

Directions 1. Fry your bacon in a frying pan. Remove oil excess. For 30 secs warm the tortillas in the microwave. 2. Get a pan to heat your refried beans. While the beans are heating cook your eggs in oil. 3. Layer each tortilla with the following: 1 eggs, some cheese, 2 pieces of bacon. Shape into a burrito. Enjoy.

Breakfast Burritos from Mexico

13

TURKEY

Burrito

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 10 Calories 516 kcal Fat 15.3 g Carbohydrates 54.2g Protein 27.7 g Cholesterol 59 mg Sodium 1501 mg

Ingredients 3 C. cooked turkey, cut into bite-size pieces 1 C. prepared stuffing 1 C. mashed potatoes 1 C. leftover gravy 2 quarts turkey broth 1 large onion, chopped 1/4 C. self-rising flour 10 (10 inch) flour tortillas

1 (8 oz.) package shredded Cheddar cheese 3 pickled jalapeno peppers, sliced 3 tbsps pickled jalapeno pepper juice salt and pepper to taste 1 tbsp dried parsley

Directions 1. Combine onions, turkey, broth, mashed potatoes, and gravy in a pot and bring everything to boil. Continue boiling until the onion becomes soft. 2. Heat your tortillas for 30 mins in the microware. Then put an appropriate amount of turkey mix on each. 3. Put some cheese and then more turkey mix. 4. Finally add some jalapenos and a bit of jalapeno juice. 5. Add some parley and salt.

14

Turkey Burrito

Easy

American Cheese Burrito

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 1 Calories 400 kcal Fat 10 g Carbohydrates 49.9g Protein 15.8 g Cholesterol 29 mg Sodium 1075 mg

Ingredients 1 (10 inch) flour tortilla 1/4 C. vegetarian refried beans 1 slice American cheese 1 pinch ground black pepper

1 tsp low-fat sour cream 1 dash hot pepper sauce

Directions 1. 2. 3. 4. 5. 6.

For five mins warm your refried beans. Then warm your tortillas in the microwave for 30 secs. Layer beans into the tortilla then some sour cream then cheese, and some pepper. Finally add some hot sauce. Form everything into a burrito. Enjoy.

Easy American Cheese Burrito

15

CABBAGE

and Cheddar Burrito

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 8 Calories 448 kcal Fat 19.3 g Carbohydrates 44.3g Protein 24 g Cholesterol 58 mg Sodium 647 mg

Ingredients 1 1/2 lbs ground round 1/2 medium head cabbage, chopped 1 1/2 onion, chopped 1 tbsp minced garlic 1 tsp crushed red pepper flakes 1 tsp ground black pepper

1 C. water 8 (10 inch) flour tortillas 2 C. shredded Cheddar cheese

Directions 1. Fry your beef in hot oil. Once is it is fully cooked crumble it. Remove any oil excesses from the pan then add in the following: water, cabbage, black pepper, onion, red pepper flakes, and garlic. 2. Stir fry for 11 min until all water is gone. 3. Warm the tortillas in another pan for a few secs. 4. With a spoon fill each tortilla with some meat. Than top the meat with one fourth a C. of cheddar. 5. Roll into a burrito. 6. Continue for all remaining tortillas and meat. 7. Enjoy.

16

Cabbage and Cheddar Burrito

Squash

and Tomatoes Burrito

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 2 Calories 478 kcal Fat 24.1 g Carbohydrates 49.7g Protein 17.6 g Cholesterol 36 mg Sodium 865 mg

Ingredients 1 tbsp olive oil 1/2 onion, chopped 3 small summer squash, sliced salt to taste

4 (7 inch) flour tortillas 1/2 C. shredded Cheddar cheese 1/2 C. chopped tomato

Directions 1. Fry your onion in olive oil for 4 mins. Then mix in one third of your squash let it get soft. 2. Then add another third. Let it get soft. Then add the last of it. 3. Add some salt for seasoning. 4. For 10 sec microwave your tortillas. 5. Then fill each one with some spoonfuls of squash. 6. Then layer some tomatoes and cheddar. Form a burrito and enjoy.

Squash and Tomatoes Burrito

17

RICE

and Beans Burrito

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 8 Calories 428 kcal Fat 9.9 g Carbohydrates 72.5g Protein 12.4 g Cholesterol 8 mg Sodium 895 mg

Ingredients 1 C. white rice 2 C. water 1 tbsp butter 1/2 sweet yellow onion, chopped 2 cloves garlic, minced 1 tbsp butter 1 tbsp chili powder, or more to taste 1 tbsp paprika 1 tsp ground cumin 1 tsp freshly cracked black pepper

1 tsp cayenne pepper 1/4 tsp ground cloves 1/4 tsp freshly ground nutmeg 1 (15 oz.) can black beans, drained 1 (8 oz.) can tomato sauce 8 large flour tortillas, warmed 2 tbsps chopped fresh cilantro

Directions 1. Add some water and rice to a pot and heat it until boiling. Then lower the heat and let it simmer with a lid for 25 mins until the rice is soft. 2. Fry your onions and garlic in 1 tbsp of butter for 7 mins. Then add another tbsp of butter then add in chili powder, cloves, paprika, nutmeg, cumin, cayenne, and black pepper, and cook for another 3 mins. 3. Make sure you stir fry these onions and seasonings continually so burning occurs. 4. Add in your beans and tomato sauce and heat until lightly boiling then set the heat to low and cook for 11 mins. 5. Turn off the heat and add in your cilantro and let everything sit for 6 mins. 6. To make burritos: fill each tortilla with one third bean mix, and a half of a C. of cooked rice. 7. Enjoy.

20

Rice and Beans Burrito

Wet

Burrito

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 916 kcal Fat 42 g Carbohydrates 92g Protein 43.9 g Cholesterol 122 mg Sodium 2285 mg

Ingredients 1 lb ground beef 1/2 C. chopped onion 1 clove garlic, minced 1/2 tsp cumin 1/4 tsp salt 1/8 tsp pepper 1 (4.5 oz.) can diced green chili peppers 1 (16 oz.) can refried beans 1 (15 oz.) can chili without beans 1 (10.75 oz.) can condensed tomato soup

1 (10 oz.) can enchilada sauce 6 (12 inch) flour tortillas, warmed 2 C. shredded lettuce 1 C. chopped tomatoes 2 C. shredded Mexican blend cheese 1/2 C. chopped green onions

Directions 1. Fry your beef in a frying pan until fully done and then crumble it. Remove oil excesses and then mix in onions. 2. Continue cooking them until the onions are see-through. Season everything with the following: pepper, garlic, cumin, and salt. 3. Mix in your refried beans and add some green chilies. Heat until the beans are warm then shut off the heat. 4. Get a saucepan and add enchilada sauce, chili without beans, and tomato soup. Heat everything until warm. 5. Put your tortillas in the microwave for 20 secs to warm them. Then add half a C. of beef, then some lettuce, and then tomato. Form a burrito. Then coat the top with your wet sauce. Finally add some cheese and then onions. 6. Melt the cheese in the microwave for about 40 secs. And finish forming the other burritos. 7. Enjoy. Wet Burrito

21

ROAST BEEF

Burrito

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 405 kcal Fat 18.5 g Carbohydrates 38.2g Protein 21.9 g Cholesterol 54 mg Sodium 1267 mg

Ingredients 1 tbsp vegetable oil 1 onion, chopped 1 clove garlic, minced 4 tomatoes, chopped 2 C. chopped cooked roast beef 1 (8 oz.) jar prepared taco sauce 1 (4 oz.) can diced green chile peppers 1/2 tsp cumin 1/8 tsp red pepper flakes, or to taste (optional)

6 (7 inch) flour tortillas, warmed 1 1/2 C. shredded Cheddar cheese 2 C. shredded lettuce

Directions 1. Fry your onions and garlic in oil. For about 6 mins. Then combine in your roast beef, chili peppers, red pepper flakes, tomatoes, taco sauce, and cumin. Get the contents to a boiling state then lower the heat so that everything is lightly simmering. Continue to let everything simmer for 27 mins. 2. Put two thirds of a C. of beef in each tortilla then add some lettuce and cheese. Form into a burrito. Continue for all tortillas.

22

Roast Beef Burrito

Sausage Burrito

Prep Time: 50 mins Total Time: 1 hr 5 mins Servings per Recipe: 20 Calories 296 kcal Fat 18.8 g Carbohydrates 19.4g Protein 11.7 g Cholesterol 140 mg Sodium 707 mg

Ingredients 12 eggs 2/3 C. milk 1/2 tsp salt 2 tbsps butter 1 lb bulk pork sausage 2 tbsps minced garlic 1/2 red onion, diced 1 tomato, diced 1/4 C. chopped fresh cilantro 1 (3.5 oz.) can diced jalapenos (optional)

1 (1 oz.) package taco seasoning 1 1/2 C. shredded Cheddar cheese 20 (6 inch) flour tortillas

Directions 1. Get a bowl evenly combine: salt, milk, and eggs. 2. Fry your eggs in melted butter for 6 mins. Then dice up these eggs and put them in a bowl. 3. Fry your garlic and sausage for 6 mins then mix in the onions and continue stir frying until the onions are see-through and the beef can be crumbled. Remove any oil excesses. 4. Now combine with the eggs your sausage and also add in: jalapeno, tomato, taco seasoning, and cilantro. Finally add in your cheddar. 5. Fill each of your tortillas with the sausage mixture. Then form burritos. Place each burrito in the microwave for 5 mins. 6. Enjoy.

Sausage Burrito

23

KOREAN STYLE

Burrito

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 597 kcal Fat 29.1 g Carbohydrates 45.6g Protein 38.5 g Cholesterol 97 mg Sodium 1635 mg

Ingredients Meat: 6 cloves garlic, minced 2 tbsps Korean chile paste (gochujang) 1 tbsp soy sauce 2 tsps white sugar 1 tsp sesame oil 2 (10 oz.) cans chicken chunks, drained Else: 4 (10 inch) flour tortillas

2 tbsps vegetable oil 2 tsps butter, softened (optional) 1 C. fresh cilantro leaves 1/2 C. chopped kimchi, squeezed dry (optional) 2 tbsps shredded sharp Cheddar cheese 1 tbsp salsa

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, and evenly mix the following: sesame oil, garlic, chicken, sugar, soy sauce, and chili paste. 3. For 11 mins cover your tortillas in foil and enter then in the oven. 4. For 12 min cook your chicken and its associated sauce until the chicken is fully done and the sauce becomes thick. 5. Coat each tortilla with half a tsp of butter then top with an equal amount of chicken. Layer on top of the chicken the following, in any order: salsa, cilantro, cheddar, and kimchi. 6. Shape everything into burritos. 7. Enjoy.

24

Korean Style Burrito

Honey

and Rice Burrito

Prep Time: 15 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 446 kcal Fat 12.5 g Carbohydrates 63.2g Protein 21.4 g Cholesterol 44 mg Sodium 602 mg

Ingredients 1 1/2 C. cooked yellow rice 1 serving cooking spray 8 (8 inch) flour tortillas 1/4 C. prepared yellow mustard 1/4 C. sour cream 1/3 C. honey 1/2 C. diced red bell pepper 1/2 C. diced green bell pepper 1 (15 oz.) can garbanzo beans, drained

1 (15 oz.) can black beans, rinsed and drained 1 C. corn kernels 2 C. shredded cooked chicken 1/2 C. shredded mozzarella cheese 1/2 C. shredded Cheddar cheese 1 1/2 tsps ground cumin 1 tbsp honey

Directions 1. Coat a casserole dish with nonstick spray. Set your oven to 375 degrees before doing anything else. 2. Cook your rice according to the box and set aside 1 and a half C. of it. Store the rest in the fridge or freezer for another time or recipe. 3. Get a bowl, mix the following: one third C. of honey, mustard, and sour cream. Set aside. 4. Get a 2nd bowl, mix: corn, red and green peppers, black beans, and garbanzo beans. Set aside one half a C. of this mix. 5. Layer the bottom of your casserole dish with four tortillas. 6. Add the following to your beans as a filling for the burritos: honey sauce, chicken, yellow rice, one fourth mozzarella, cumin, and one fourth cheddar. 7. Enter the new mix into your casserole dish and layer 4 more tortillas on top. Layer all the remaining cheese on top and the half of a C. of bean mix set aside earlier. 8. Enter the casserole dish into the oven for 45 mins covered with some foil. 9. Garnish with two tbsps of honey. 10. Enjoy. Honey and Rice Burrito

25

AVOCADO

Burrito

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 439 kcal Fat 25.8 g Carbohydrates 36.1g Protein 24.1 g Cholesterol 205 mg Sodium 1194 mg

Ingredients 1 tbsp butter, divided 1 C. diced red potatoes 1 1/2 C. chopped onion 6 eggs, beaten salt and ground black pepper to taste 8 (7 inch) whole wheat tortillas 1 lb cooked and crumbled turkey bacon 1 1/2 C. shredded low-fat Cheddar cheese 1 large avocado, thinly sliced

1/2 C. salsa, or as needed 1/2 C. reduced-fat sour cream, or as needed

Directions 1. 2. 3. 4. 5.

For 16 mins stir fry your potatoes in 1.5 tbsps of hot butter. Then place them in a bowl. Melt the rest of the butter and fry your onions for 12 mins. Then place them in a bowl too. Get another bowl, and evenly mix: pepper, eggs, and salt together. Cook these eggs for 5 mins with medium heat. On each of your tortillas put some potato mix, salsa, eggs, sour cream, onions, avocado, cheddar, and bacon. 6. Shape everything into burritos. 7. Enjoy.

26

Avocado Burrito

Creamy

Mushroom Burrito

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 745 kcal Fat 43.7 g Carbohydrates 51.9g Protein 35.2 g Cholesterol 118 mg Sodium 1724 mg

Ingredients 1 lb ground beef 1/2 yellow onion, chopped 1 (14 oz.) can refried beans 1 C. shredded sharp Cheddar cheese 1 (1 oz.) package taco seasoning 6 (9 inch) flour tortillas 1 (10.75 oz.) can condensed cream of mushroom soup

8 oz. sour cream 1/2 C. salsa, or to taste (optional) 1 1/2 C. shredded sharp Cheddar cheese

Directions 1. Set your oven to 350 degrees before doing anything else. 2. For 11 mins fry your beef and onions in oil. Remove any oil excesses. Mix in taco seasoning, refried beans, and 1 C. of cheddar. 3. Get a bowl, mix: salsa, sour cream, and mushroom soup. 4. Fill each tortilla with an equal part of ground beef. Then shape them into burritos. 5. Layer half of the mushroom mix in the bottom of a casserole dish. Then layer your burritos on top of the mushroom mix. 6. Coat the burritos with the remaining mushroom mix. 7. Add 1.5 C. of cheddar as the final layer. 8. Cook in the oven for 36 mins. 9. Enjoy.

Creamy Mushroom Burrito

27

CHORIZO

Burrito

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 822 kcal Fat 53.7 g Carbohydrates 43g Protein 39.5 g Cholesterol 243 mg Sodium 1760 mg

Ingredients cooking spray 3/4 lb chorizo sausage, casings removed and crumbled 1/2 C. chopped red onion 1 green chili pepper, seeded and diced 4 eggs

4 flour tortillas 1 C. shredded Cheddar cheese

Directions 1. Get a bowl and beat your eggs in it. 2. Fry your chorizo in a pan coated with nonstick spray until fully cooked and crumbly. 3. Then add to the chorizo, some chili pepper, and onions. Continue stir frying until the onions are soft. Add in your eggs and scramble them. 4. Put your tortillas in the microwave for 20 secs to warm them. 5. Then fill each tortilla with an even amount of chorizo and egg mix. Shape everything into burritos. 6. Enjoy.

30

Chorizo Burrito

Spinach Burrito

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 684 kcal Fat 29.2 g Carbohydrates 92.1g Protein 20.6 g Cholesterol 6 mg Sodium 1707 mg

Ingredients 2 tbsps olive oil 1 C. diced onion 3 cloves garlic, minced 2 tbsps chili powder, or to taste 1 tsp ground cumin 1/4 C. water 4 C. chopped fresh tomatoes 1 (15 oz.) can kidney beans, drained and rinsed

salt to taste 1 (10 oz.) package frozen chopped spinach, thawed and drained 4 (10 inch) flour tortillas 1 ripe avocado, sliced 4 tbsps sour cream 4 tbsps salsa

Directions 1. Fry your onions and garlic for 6 mins in hot oil. Then add in your cumin and chili powder. Cook for another 2 mins. Add in your salt, water, kidney beans, and tomatoes. Get everything boiling then lower the heat and let it simmer for 22 mins. 2. Add in your spinach and let it cook about 6 more mins. 3. Put your tortillas in the microwave for 20 secs to warm them. 4. Then put an even part of bean mixture in each. 5. Form the tortillas into burritos, and top them with salsa, avocado, and sour cream.

Spinach Burrito

31

BROWN RICE

Burrito

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 2 Calories 352 kcal Fat 12.1 g Carbohydrates 51.3g Protein 17.4 g Cholesterol 39 mg Sodium 612 mg

Ingredients 2 C. cooked Brown Rice 1/4 C. salsa 1/2 C. cooked, diced chicken 1/4 C. shredded Cheddar cheese 2 whole wheat tortillas

1/4 C. chopped fresh cilantro leaves (optional) 2 tbsps sour cream (optional)

Directions 1. Get a bowl, and mix: chicken and salsa. 2. Microwave the chicken and salsa for 1 min on the highest setting. Then add in your rice and cheese. 3. Divide the rice and chicken evenly on your tortillas, then form them into burritos. 4. Garnish each burrito with some sour cream and cilantro. 5. Enjoy.

32

Brown Rice Burrito

Hash Browns

Prep Time: 15 mins

Burrito

Total Time: 1 hr Servings per Recipe: 6 Calories 438 kcal Fat 13.7 g Carbohydrates 63g Protein 14.7 g Cholesterol 99 mg Sodium 1083 mg

Ingredients 2 C. Idahoan(R) Hash Browns 3 eggs, scrambled 1 (4 oz.) can roasted diced poblano chilies 6 (12 inch) flour tortillas 3 green onions, finely chopped

Soft goat cheese Salsa verde

Directions 1. Prepare your hash browns according to its instructions. Then you want to make your eggs and scramble them. After the eggs are scrambled add in your poblanos. 2. Put your tortillas in the microwave for 20 secs. Then add half a C. of eggs, and half a C. of hash browns. 3. Add three scoops of goat cheese and some scallions. 4. Shape the tortillas into burritos. 5. Continue making tortillas until all ingredients are used up. Garnish the burritos with some green salsa. 6. Enjoy.

Hash Browns Burrito

33

EASIER

Chicken Burrito

Prep Time: 10 mins Total Time: 38 mins Servings per Recipe: 4 Calories 711 kcal Fat 37.1 g Carbohydrates 49.6g Protein 45.5 g Cholesterol 147 mg Sodium 1320 mg

Ingredients 1 lb skinless boneless chicken breasts 2 tsps Butter 1 pinch Pinch salt 1 pinch Pinch pepper 2 C. shredded Cheddar 2/3 C. Sour Cream 1 C. diced green pepper 1/3 C. salsa 1/2 C. sliced black olives (optional) 1 jalapeno pepper, seeded and minced

2 tbsps chopped fresh cilantro 4 large flour tortillas

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Dice your chicken into small cubed like pieces. 3. Then fry them in butter for 9 mins until fully done. Add in your preferred amount of pepper and salt. Put everything aside in a bowl. 4. Add the following to your chicken: cilantro, half a C. of cheese, jalapeno, sour cream, olives, green pepper, and salsa. 5. Fill each tortilla with an equal part of chicken mix and shape everything into burritos. Top with some cheese before cooking them in the oven for 22 mins. 6. Enjoy.

34

Easier Chicken Burrito

Sausage

and Pepper Burrito

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 341 kcal Carbohydrates 30.2 g Cholesterol 235 mg Fat 19.6 g Protein 20.4 g Sodium 582 mg

Ingredients 4 links breakfast beef sausage, cut into 1/2-inch pieces 1/2 red onion, sliced 1/2 cup red pepper strips 1/2 cup green pepper strips

4 eggs, beaten 4 (8 inch) whole wheat tortillas 1 cup shred cheddar cheese (extra sharp)

Directions 1. Cook peppers, sausage and onion in a pan over medium heat for about 5 minutes. 2. Now cook eggs in a pan for 2 minutes and add sausage mixture over it, while topping with cheese. 3. Fold tortillas around this mixture and serve. 4. Enjoy.

Sausage and Pepper Burrito

35

BURRITO

Stew

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 520 kcal Fat 30.7 g Carbohydrates 32.6g Protein 26.7 g Cholesterol 96 mg Sodium 1289 mg

Ingredients 2 lbs ground beef 1 onion, diced 2 (15 oz.) cans ranch-style beans 1 (15.25 oz.) can whole kernel corn 1 (10 oz.) can diced tomatoes with green chili peppers

1 (14.5 oz.) can peeled and diced tomatoes with juice 1 (1.25 oz.) package taco seasoning mix

Directions 1. Stir fry your onions and beef for 7 mins, until the beef is fully done. 2. Now remove the excess oils and add in: taco seasoning, beans, corn, and the tomatoes and chili peppers. 3. Stir the mix, set the heat to a medium level and cook everything for 17 more mins. 4. Enjoy.

36

Burrito Stew

Chorizo

& Potato Burritos

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 1021 kcal Fat 55.2 g Carbohydrates 96.4g Protein 35.5 g Cholesterol 262 mg Sodium 1446 mg

Ingredients 2 tbsps olive oil 8 small red potatoes, cut into 1/4 inch slices salt and ground black pepper to taste 1 tbsp chili powder 1/2 lb bulk chorizo sausage 4 burrito-size flour tortillas

1 tbsp butter 5 eggs, lightly beaten 1 (4 oz.) package cream cheese 3 tbsps chopped fresh cilantro 1/4 C. green salsa

Directions 1. Set your oven to 200 degrees F before doing anything else. 2. In a large skillet, heat oil on medium-high heat and cook the potato slices with the chili powder, salt and black pepper for about 10 minutes or till tender. 3. Transfer the potato slices onto a baking sheet and place in the warm oven. 4. In the same skillet, cook the chorizo till crumbly and browned, stirring continuously, then drain off the grease. 5. Transfer the chorizo onto a baking sheet with the potato slices. 6. With a paper towel, wipe the skillet. 7. With foil paper, wrap the tortillas and place them in the oven. 8. In the dry skillet, melt butter on medium-low heat and cook, stirring continuously till the eggs just begin to set. 9. Stir in the potato-chorizo mixture and the cream cheese and combine everything till it melts. Stir in the cilantro just before serving. 10. Arrange the tortillas onto a smooth surface. 11. Place some potato mixture on the lower half of the tortillas evenly and fold the sides over the filling and tightly, roll to form a burrito. 12. Serve with green salsa. Chorizo & Potato Burritos

37

AUTHENTIC

Wet Mexican Burritos

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 1191 kcal Fat 59.3 g Carbohydrates 103.9g Protein 59.1 g Cholesterol 179 mg Sodium 2551 mg

Ingredients 1 lb lean ground beef 1/2 C. chopped onion 2 cloves garlic, minced 1 (14.5 oz.) can diced tomatoes with juice, divided 1 tbsp Worcestershire sauce 1 1/2 tsps chili powder 1 tsp paprika 1 tsp dried oregano 3/4 tsp ground cumin 1/2 tsp ground black pepper 2 C. refried beans 1/4 tsp ground cumin

1 (18 oz.) jar beef gravy 1 (10 oz.) can enchilada sauce 4 large flour tortillas 2 C. shredded Cheddar cheese, divided 1 C. sour cream, divided 1/4 C. chopped onion, divided 1/4 C. chopped tomatoes, divided 1 C. chopped lettuce, divided

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Fry your garlic, half a C. of onions, and beef in hot oil, in a frying pan for 9 mins, until the beef is fully done then crumble it. Remove oil excesses from the meat. 3. Add the following to your beef, let it boil for 5 mins: black pepper, 1/2 can diced tomatoes, 3/4 tsp cumin, Worcestershire sauce, oregano, paprika, and chili powder. 4. Get a saucepan and warm up your refried beans and 1/4 tsp of cumin. 5. Get a 2nd saucepan and boil the following: enchilada sauce, half of your diced tomatoes, and beef gravy. 6. Simultaneously heat the tortillas in the microwave for 30 secs. 7. Make four burritos with the following layers in each tortilla: a fourth of the beef mix, a fourth of the refried beans, and a fourth of the cheddar. 8. Fold everything into burritos and layer them with the seam downwards in a casserole 40

Authentic Wet Mexican Burritos

dish. 9. Before baking coat the burritos with some gravy and one C. of cheddar. Cook in the oven for 20 mins. 10. Garnish each burrito with some sauce from the casserole dish, a fourth of a C. of lettuce, a fourth of a C. of sour cream and a fourth of a C. of chopped onion and tomato. 11. Enjoy.

41

VEGAN

Burrito Casserole

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 486 kcal Fat 18 g Carbohydrates 35.9g Protein 50.8 g Cholesterol 45 mg Sodium 1807 mg

Ingredients 3/4 C. white rice 1 1/2 C. water 1 (12 oz.) package frozen soy burgerstyle crumbles 1 (28 oz.) can whole tomatoes, drained, 1/4 C. juice reserved 2 1/2 tsps chili powder 1 tsp cumin 1 (1.25 oz.) package taco seasoning mix

2 (10 inch) burrito-size flour tortillas 1 (14.25 oz.) can vegetarian refried beans, divided 2 fresh jalapeno peppers - seeded, sliced, and divided 1 1/2 C. salsa, divided 2 1/2 C. shredded Cheddar cheese, divided

Directions 1. Set your oven to 375 degrees before doing anything else. Coat a casserole dish with nonstick spray or oil. 2. Get a saucepan and add some water and rice to it. Get the water boiling then set the heat to low and let it cook for 20 mins. 3. Stir fry the following in a frying pan for 10 mins: taco seasoning, soy crumbles, cumin, tomato juice, and chili powder. 4. Layer the following in your casserole dish: tortilla, jalapeno, 1 C. cheddar, half of your beans, salsa, rice, and soy crumbles. Continue layering until all ingredients are used. Coat everything with 1.5 C. of cheddar. 5. Cook in the oven for 16 mins. Enjoy hot.

42

Vegan Burrito Casserole

Maggie’s

Favorite Burrito (Jerk Tofu)

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 8 Calories 386 kcal Carbohydrates 58.4 g Cholesterol 13 mg Fat 11 g Protein 17 g Sodium 1243 mg

Ingredients 3/4 C. jerk marinade 5 tbsps lime juice 2 cloves garlic, diced 1 pinch ground black pepper, or to taste 2 C. pressed tofu, diced Nonstick spray 2 C. diced jicama 1 C. diced pineapple 2 C. cooked rice

1 (15 oz.) can black beans, drained 8 flour tortillas 1/2 C. shredded Monterey Jack cheese 1/2 C. salsa 1/2 C. sour cream

Directions 1. Get a bowl. Mix the following: garlic, half C. marinade, black pepper, one 1/4 C. lime juice. Put everything in a Ziploc bag with tofu. Put in the frig for 30 mins. 2. Remove marinade. Get a frying pan, coat with nonstick spray. Stir -fry tofu with medium heat for 4 mins. Set aside in a bowl. 3. Stir fry 1/4 C. marinade, jicama, 1 tbsp lime juice, and pineapple for 2.5 mins. Add tofu fry for another 2.5 mins. 4. Each tortilla should have 1/3 C. of tofu, and some rice and beans. Roll to form a burrito. 5. Garnish with sour cream and salsa. 6. Enjoy.

Maggie’s Favorite Burrito

43

BURRITO

Soufflé

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 2 Calories 308.6 Fat 18.1g Cholesterol 126.0mg Sodium 616.0mg Carbohydrates 21.8g Protein 14.8g

Ingredients 1 C. broccoli, frozen 1 egg 1 egg white 2 tbsp milk 2 oz. cheese 2 flour tortillas

1 tbsp margarine salt pepper

Directions 1. In a microwave-safe bowl, add the broccoli with a little water and microwave for about 6 minutes. 2. Drain the broccoli well and keep aside. 3. Meanwhile, in a bowl, add the milk, egg, egg white, salt and pepper and beat until frothy. 4. In a frying pan, melt the margarine and cook the egg mixture until desired doneness, stirring continuously. 5. Transfer the scrambled eggs into a bowl with the broccoli and mix. 6. In a microwave-safe place, place the tortillas and microwave for about 1 minute. 7. Arrange the tortillas onto a smooth surface. 8. Place the broccoli mixture in the middle of each tortilla and top each with a cheese slice. 9. Roll each tortilla like a burrito and tuck the ends in and roll, enveloping entire mixture inside. 10. Place the burritos in the warm skillet, flap-side down and cook until the cheese is melted. 11. Flip and coo until heated from other side. 12. Serve warm.

44

Burrito Soufflé

Argentinian

x Mexico Bake

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 442.8 Fat 19.8g Cholesterol 64.5mg Sodium 811.5mg Carbohydrates 44.0g Protein 24.9g

Ingredients 1 (1 1/2 oz.) packets chimichurri seasoning 1 1/2 C. water 2 (8 oz.) cans tomato sauce 1 lb. ground beef 1 (15 oz.) cans black beans, rinsed and drained

1 (15 oz.) cans corn, drained 8 (8-inch) flour tortillas, warmed 1 1/2 C. Mexican blend cheese, shredded

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a 13x9inch baking dish. 2. In a bowl, add the tomato sauce, seasoning mix and water and mix until combined nicely. 3. Heat a large skillet over medium-high heat and cook the beef until browned completely. 4. Drain the grease from the skillet. 5. Remove from the heat and stir in the beans, corn and 1 C. of the sauce mixture. 6. Place about 1/2 C. of the beef mixture into each tortilla and carefully, fold like a burrito. 7. Arrange the burritos into the prepared baking dish, seam side down. 8. Spread the remaining sauce on top evenly, followed by the cheese. 9. Cook in the oven for about 15 minutes.

Argentinian x Mexico Bake

45

HOW TO MAKE

A Burrito

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 1 Calories 246.9 Fat 6.3 g Cholesterol 33.3 mg Sodium 247.3 mg Carbohydrates 30.1 g Protein 16.8 g

Ingredients 1 lb. lean ground beef 1 (14 oz.) cans red kidney beans 1 C. instant rice 1 package taco seasoning mix 1 can refried beans shredded cheese sour cream 1 large tortilla

taco sauce onion chile tomatoes salsa

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Place a large pan over medium heat. Brown in it the beef for 7 min. Drain it and place it aside. Prepare the rice by following the instructions on the package. Place a small saucepan over medium heat. Heat in it the refried beans for 1 to 2 min. Place a large skillet over medium heat. Stir in it the beef with taco seasoning. Cover them with water. Put on the lid and let them cook for 8 min. Once the time is up, stir in the rice with beans. Heat them until the liquid evaporates. Heat the tortillas in a pan or the microwave. Place them on a cutting board. Top them with the heated refried beans, followed by beef mixture, cheese, sour cream and taco sauce. 10. Fold the tortillas burrito style. Place them in a grill pan and toast them for 2 to 3 min on each side. 11. Serve your burritos warm immediately with extra toppings of your choice. 12. Enjoy.

46

How to Make A Burrito

Teriyaki

Burritos

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 81.7 Fat 7.1g Cholesterol 0.0mg Sodium 2.9mg Carbohydrates 4.6g Protein 0.8g

Ingredients 2 tbsps canola oil 1 (14 ounce) packages mixed peppers, strips 1 1/2 lbs. chicken breast fillets, sliced

1/4 C. Teriyaki Sauce 8 small (6-inch) flour tortillas, warmed

Directions 1. Place a large pan over medium heat. Heat in it 1 tbsp of oil. Cook in it the peppers for 5 min. 2. Stir in the rest of the oil with chicken, a pinch of salt and pepper. Cook them for 3 min. 3. Stir in the teriyaki sauce and let them cook for 3 to 4 min until the chicken is done. 4. Spoon your fajita into tortillas then serve them warm. 5. Enjoy.

Teriyaki Burritos

47

LAGUNA

Seca Burritos

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 692 kcal Fat 35.8 g Carbohydrates 70.2g Protein 21.2 g Cholesterol 47 mg Sodium 1803 mg

Ingredients 2 (10 inch) flour tortillas 2 tbsp vegetable oil 1 small onion, chopped 1/2 red bell pepper, chopped 1 tsp minced garlic 1 (15 oz.) can black beans, rinsed and drained 1 tsp minced jalapeño peppers

3 oz. cream cheese 1/2 tsp salt 2 tbsp chopped fresh cilantro

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. With the pieces of foil, wrap each tortilla in foil. Cook in the oven for about 15 minutes. In a 10-inch skillet, heat the oil on medium heat and cook the onion, bell pepper, garlic and jalapeño for about 2 minutes, stirring occasionally. 5. Stir in the beans and cook for about 3 minutes, stirring continuously. 6. Cut the cream cheese into cubes. 7. Add the cubed ream cheese into the skillet and cook for abort 2 minutes, stirring occasionally. 8. Stir in the cilantro and remove from the heat. 9. Place the beans mixture in the center of each tortilla evenly and roll tightly like a burrito. 10. Serve immediately.

50

Laguna Seca Burritos

Vegetarian Burritos

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 2 Calories 476.8 Fat 23.6g Cholesterol 27.1mg Sodium 1188.7mg Carbohydrates 50.8g Protein 18.8g

Ingredients 1 green pepper, cut into strips 1 onion, sliced 1/2 lb fresh mushrooms, sliced 2 tbsp Kraft extra virgin olive oil aged

balsamic vinaigrette dressing 1/2 C. salsa 3/4 C. Kraft Tex Mex shredded cheese, divided 4 flour tortillas, warmed ( 10 inch)

Directions 1. Set your oven to 350 degrees F before doing anything else and line a baking sheet with the parchment paper. 2. Heat a large sauté pan on medium heat and sauté the vegetables and salad dressing till just cooked. 3. Stir in the salsa and cook till heated completely. 4. Add 1/2 C. of the cheese and stir till melted. 5. Arrange the tortillas onto smooth surface. 6. Place the vegetables mixture over the tortillas evenly. 7. Fold each tortilla into burritos and arrange onto the prepared cookie sheet. 8. Top with the remaining cheese. 9. Cook in the oven for about 15-20 minutes. 10. Add toppings of your choice.

Vegetarian Burritos

51

BAKED BEAN

Burritos Texas Mexican Style

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 8 Calories 275.9 Fat 7.4g Cholesterol 10.5mg Sodium 756.4mg Carbohydrates 41.1g Protein 12.4g

Ingredients 1 (14 oz.) cans vegetarian baked beans, in tomato sauce 1/2 tbsp chili powder 1/2 tsp oregano 1/2 tsp cumin 64 inches flour tortillas 1/2 C. part-skim mozzarella cheese, shredded

1/2 C. low-fat cheddar cheese, shredded 1/2 C. salsa 1/2 C. pepper, chopped (optional) 1/4 C. nonfat sour cream (optional)

Directions 1. 2. 3. 4.

In a food processor, add the beans and seasonings and pulse till smooth. Spread 8 tortillas onto smooth surface. Place the bean mixture in the center of each tortilla evenly. Sprinkle with mozzarella and cheddar cheese, followed by the salsa, chopped pepper and sour cream. 5. Fold the tortillas up into burritos. 6. Place burritos in a nonstick frying pan on medium heat and cook till golden brown.

52

Baked Bean Burritos Texas Mexican Style

Weeknight

Burrito Wraps

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 440.5 Fat 15.3g Cholesterol 53.0mg Sodium 927.3mg Carbohydrates 49.0g Protein 26.0g

Ingredients 1/2 lb. extra lean ground beef 1 C. canned black beans, drained and rinsed 1/3 C. chunky salsa 2 tbsp sliced green onions 1/2 C. shredded Monterey jack cheese

1/2 C. shredded lettuce 1/2 C. chopped tomato 4 tbsp sour cream 4 burrito-size flour tortillas

Directions 1. Place a large pan over medium heat. Brown in it the beef for 6 min. Discard the excess fat. 2. Stir in the beans and cook them for 4 min. Spoon the mixture into the tortillas. 3. Top them with chunky salsa, green onions, cheese, lettuce, tomato and sour cream. 4. Wrap your tortillas over the filling burrito style. 5. Wrap your burritos in a piece of foil then heat them for few seconds in the microwave. 6. Serve your burritos warm with extra toppings of your choice. 7. Enjoy.

Weeknight Burrito Wraps

53

SATURDAY NIGHT

Burritos

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 6 Calories 336.8 Fat 14.7g Cholesterol 51.4mg Sodium 977.2mg Carbohydrates 29.5g Protein 21.0g

Ingredients 1 lb. ground beef 1/4 C. tomato puree 1 (16 oz.) cans refried beans 1 small onion, chopped 1 tsp salt 3/4 tsp chili powder 1/2 tsp coriander 1/2 tsp garlic powder

3/4 tsp cumin 1/4 tsp cayenne pepper 1/4 tsp black pepper 6 flour tortillas

Directions 1. 2. 3. 4. 5. 6.

54

Place a pan over medium heat. Cook in it the beef for 6 min. Stir in the rest of the ingredients and let them cook for an extra 12 min. Lay the tortillas on serving plates. Divide the beef mixture between them. Wrap the tortillas around the filling burrito style. Serve them with toppings of your choice. Enjoy.

Saturday Night Burritos

5-Minute

Weeknight Burritos

Prep Time: 2 mins Total Time: 5 mins Servings per Recipe: 6 Calories 1211.4 Fat 43.9g Cholesterol 114.5mg Sodium 2193.1mg Carbohydrates 145.2g Protein 55.9g

Ingredients 2 tsp oil 1 onion, chopped 2 garlic cloves, minced 2 lbs. ground beef 1 tsp chili powder 1 tsp cumin

salt and pepper 1 (8 oz.) cans tomato sauce 1 (31 oz.) cans refried beans 12 large flour tortillas

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Place a pan over medium heat. Heat the oil and cook the onion for 3 min. Stir in garlic with beef. Cook them for 6 min. Add the spices and cook them for 1 min. Add the tomato sauce and cook them for 6 min. Mix in the refried beans and turn off the heat. Prepare the tortillas by following the instructions on the package. Spoon the beef filling into the tortillas and roll them. Serve them warm with your favorite toppings. Enjoy.

5-Minute Weeknight Burritos

55

ROJO GRAVY

over Burritos

Prep Time: 25 mins Total Time: 1 hr 40 mins Servings per Recipe: 10 Calories 362.4 Fat 7.6g Cholesterol 0.0mg Sodium 506.3mg Carbohydrates 60.3g Protein 14.9g

Ingredients Filling 2 1/2 C. dried pinto beans 6 C. water 2 onions, diced 1 pinch salt 2 jalapeño peppers, minced 6 medium garlic cloves, minced 1/2-3/4 C. onion, chopped 3 tsp ground cumin 2 tsp chili powder 2 tsp dried oregano 1 tsp sea salt 2 C. corn kernels 10 flour tortillas 1 green onion, sliced

Gravy 2 tsp minced chili peppers 1/4 tsp paprika 1/2 tsp salt 1 tbsp dried oregano 1/2 tsp cayenne pepper 2 tbsp chopped cilantro 1/4 onion, chopped 1 garlic clove, chopped 1/2 C. tomato sauce 2 C. water 3 tbsp flour 3 tbsp olive oil salt

Directions 1. 2. 3. 4. 5. 6. 7. 8. 56

For the bean filling: in a pan, add the beans and enough water to cover. Keep aside overnight. Drain the beans and then, rinse them well. In the pot, add the beans, onions, pinch of salt and 6 C. of the water over high heat and cook until boiling. Set the heat to low and cook, covered for about 3 hours. Drain the beans well and with a potato masher, mash them well. Add corn kernels, onion, garlic, jalapeño, spices and salt and mix well. For the gravy: in a pot, add the onion, garlic, cilantro, chili pepper, tomato sauce, spices and water and cook until boiling. Rojo Gravy over Burritos

9. Set the heat to low and cook for about 5 minutes. 10. Meanwhile, in a small bowl, add the olive oil and flour and mix until smooth. 11. Gradually, add the oil mixture into the pan, stirring continuously and cook until boiling. 12. Cook until desired thickness of the gravy, mixing frequently. 13. Place the tortillas over a hot burner, one at a time until warmed through. 14. Place the beans mixture in the center of each tortilla and roll like a burrito. 15. Divide the tortillas onto serving plates and top with the gravy. 16. Enjoy with a garnishing of the green onions.

57

BURRITOS

Guevara

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 1 Calories 600.5 Fat 8.0g Cholesterol 0.0mg Sodium 710.3mg Carbohydrates 115.4g Protein 16.9g

Ingredients 1 C. sweet potato, diced and cooked 1 C. very ripe plantain, thinly sliced 2 C. short-grain brown rice, cooked, to room temperature 2 C. whole black beans, cooked, to room temperature 1 medium red onion, peeled and diced 3/4 C. spicy barbecue sauce

6 (10 inch) wheat flour tortillas olive oil, for frying

Directions 1. Place a pan over medium heat. Heat in it the oil. 2. Cook in it the sweet potato for 9 to 11 min. Drain it and place it aside. 3. Stir the plantain slices into the pan. Cook them for 2 to 3 min on each side until they become golden. 4. Drain the plantain slices and place them aside. 5. Spread half of the bbq sauce between the tortillas. Top them with the beans, sweet potato, rice, onion, and plantain slices on top. 6. Drizzle the remaining sauce on top. Roll the tortillas over the filling in a burrito style. 7. Serve your burritos with some extra sauce of your choice. 8. Enjoy.

60

Burritos Guevara

College

Breakfast Burritos

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 358.4 Fat 21.2g Cholesterol 401.6mg Sodium 638.3mg Carbohydrates 18.4g Protein 22.0g

Ingredients 2 eggs salt and pepper 1 flour tortilla 1/4 cup shredded cheddar cheese

1 tbsp. taco sauce

Directions 1. 2. 3. 4. 5. 6. 7.

Add salt, pepper and a bit of water into the eggs and beat well. Spray a skillet with a non-stick cooking spray. Fold in the eggs to the skillet and allow to scramble. Heat the flour tortilla on a stovetop for 2 seconds per side. Spread the eggs in the middle of the tortilla and sprinkle taco sauce and cheese on top Roll up and serve. Enjoy.

College Breakfast Burritos

61

MARIA'S

Ramen Burritos

Prep Time: 5 mins Total Time: 8 mins Servings per Recipe: 1 Calories 535.8 Fat 24.9g Cholesterol 204.0mg Sodium 2089.7mg Carbohydrates 56.6g Protein 20.7g

Ingredients 2 C. water 1 (3 oz.) packages ramen noodles 1 egg, beaten 1/4 C. shredded cheese hot sauce flour tortilla

Directions 1. 2. 3. 4. 5. 6. 7. 8.

62

In a pan, add 2 C. of the water and bring to a boil. Add ramen noodles into to boiling water. Slowly, add the beaten egg., stirring continuously. Cook for about 3 minutes. Drain the noodles, leaving about 1 tbsp of the coking liquid with the noodles. Transfer the noodles into a bowl. Add the seasoning packet, cheese and hot sauce and stir to combine. Place ramen mixture in a warm flour tortilla and serve.

Maria's Ramen Burritos

Homemade

Lebanese Chicken Burritos

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 533.9 Fat 23.5g Cholesterol 58.9mg Sodium 717.0mg Carbohydrates 53.0g Protein 28.2g

Ingredients 3 boneless skinless chicken breasts, strips 2 tbsp olive oil 1 small onion, chopped 1 tbsp garlic, minced 1/4 C. lemon juice 1 tbsp cumin 1 tsp oregano salt and pepper 4 burrito-size flour tortillas FOR THE SAUCE 1/2 C. mayonnaise

3 tbsp lemon juice 3 tbsp garlic powder TOPPINGS 1 tomatoes, chopped 1 small onion, chopped 1 C. lettuce, shredded 3 tbsp tahini sauce

Directions 1. Place a pan over medium heat. Heat in it the oil. Cook in it the chicken, chopped onion, minced garlic, 1/4 C. lemon juice, cumin, oregano and enough salt and pepper for 8 to 12 min. 2. Get a small mixing bowl: Whisk in it the mayo, lemon juice and garlic powder. 3. Place a large pan over medium heat. Heat in it the tortillas for 1 min on each side. 4. Lay a tortilla on a sheet of foil. lay over it 1/4 of the chicken, mayo dressing, tomato, onion, lettuce. 5. Wrap the tortilla over the filling like a burrito style. Place it aside. 6. Repeat the process with the remaining ingredients. Serve your burritos right away with your favorite dipping sauce. Enjoy.

Homemade Lebanese Chicken Burritos

63

CARIBBEAN

x Mexican Burritos

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 8 Calories 1081.1 Fat 30.1g Cholesterol 161.1mg Sodium 1783.4mg Carbohydrates 129.2g Protein 74.2g

Ingredients 1/3 C. apple cider vinegar 3 tbsp lime juice 3 chipotle peppers, canned 4 garlic cloves 4 tsp cumin 2 tsp dried Mexican oregano 1 1/2 tsp ground black pepper 1 1/2 tsp salt 1/2 tsp clove 2 tbsp vegetable oil 4 lb. chuck roast, trimmed and sliced 3/4 C. chicken broth 3 bay leaves 4 medium tomatoes, diced 1/2 C. red onion, diced 1/4 C. cilantro, minced 2 tbsp jalapeños, minced

2 tbsp lime juice 1/4 tsp salt 3 (15 oz.) cans pinto beans 3 tbsp bacon fat 1/2 tsp dried Mexican oregano 3 C. water 2 C. converted rice 3 tbsp butter 1 1/2 tsp salt 1/3 C. cilantro, minced 2 tbsp lime juice 8 (12 inch) flour tortillas cheddar cheese, shredded guacamole sour cream

Directions 1. For the adobo sauce: in a food processor, add the chipotle peppers, garlic, lime juice, vinegar, oregano, cumin, clove, salt and black pepper and pulse until pureed finely. 2. In a heavy-bottomed pan, add 2 tbsp of the oil over medium heat and cook until heated completely. 3. Add the roast pieces and stir fry until no more pink. 4. Add the broth, adobo sauce and bay leaves and stir to combine. 5. Set the heat to medium-low and cook, covered for about 4 hours, stirring after every 30 minutes. 64

Caribbean x Mexican Burritos

6. Uncover and cook for about 1-2 hours, tearing the meat into bite sized pieces. 7. Meanwhile, for Pico de Gallo: in a bowl, add the tomatoes, red onion, 1/4 C. of the cilantro, jalapeños, 2 tbsp of the lime juice and 1/4 tsp of the salt and mix well. 8. Refrigerate, covered until using. 9. For the pinto beans: in a pan, add the beans, oregano and bacon fat over medium-low heat and cook for about 35-40 minutes. 10. For the rice: in a pan, add the butter, rice, salt and water over medium heat and cook until boiling. 11. Set the heat to low and cook, covered for about 18-20 minutes. 12. Stir in 1/3 C. of the cilantro and 2 tbsp of the lime juice and remove from the heat. 13. Remove from the heat and keep aside, covered until using. 14. Heat a large frying pan over medium heat and cook the tortillas, one at a time until heated through. 15. Place desired amount of the meat mixture in the center of each tortilla, followed by the rice, beans, Pico de Gallo, cheese, sour cream and guacamole. 16. Roll each tortilla like a burrito and enjoy.

65

HEALTHIER

Burritos 101

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 1 Calories 400 kcal Fat 10 g Carbohydrates 49.9g Protein 15.8 g Cholesterol 29 mg Sodium 1075 mg

Ingredients 1 (10 inch) flour tortilla 1/4 C. vegetarian refried beans 1 slice American cheese 1 pinch ground black pepper

1 tsp low-fat sour cream 1 dash hot pepper sauce

Directions 1. 2. 3. 4. 5. 6.

66

For five mins warm your refried beans. Then warm your tortillas in the microwave for 30 secs. Layer beans into the tortilla then some sour cream then cheese, and some pepper. Finally add some hot sauce. Form everything into a burrito. Enjoy.

Healthier Burritos 101

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