Best 10 Bean Cheese Burritos W Tex Mex Chili Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

It’s time to dive into the world of flavors with this delectable recipe for Bean Cheese Burritos with Tex Mex Chili Sauce. Get ready to embark on a culinary journey that will tantalize your taste buds and transport you to the vibrant streets of a bustling Mexican town. With a perfect blend of creamy refried beans, melted cheese, and spicy Tex Mex chili sauce, these burritos are a true fiesta in your mouth. Each bite is a harmonious symphony of textures and flavors, from the soft tortillas to the crispy chili-infused filling. Prepare to be amazed as you discover the secrets behind this delightful dish and learn how to create a mouthwatering meal that will leave you craving for more.

Let's cook with our recipes!

CRISPY BEAN AND CHEESE BURRITOS



Crispy Bean and Cheese Burritos image

Crispy Bean and Cheese Burritos are guaranteed to be family approved, and perfect for an easy weeknight meal. They include seasoned refried beans and fresh shredded cheese layered inside a tortilla and cooked until crispy.

Provided by Lauren Allen

Categories     Main Course

Time 20m

Number Of Ingredients 8

16 ounce can refried beans
1 Tablespoon salsa
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/2 cup shredded Mexican blend cheese (, or cheddar cheese)
6 medium flour tortillas
salsa (, for dipping)

Steps:

  • Add the refried beans, salsa, chili powder, garlic powder and cumin to a mixing bowl and stir until smooth.
  • Spoon about three tablespoons of the bean mixture onto the center of a flour tortilla and smooth into a thin layer.
  • Sprinkle with a large pinch of shredded cheese. Roll tightly. Repeat with remaining tortillas.
  • Heat 1-2 tablespoons of oil in a large saucepan over medium-high heat. Place a few burritos, seam side down, into the pan.
  • Turn them every 30 seconds or so as they cook until they are golden and crispy on all sides.
  • Serve warm, with homemade five-minute salsa and guacamole, for dipping.

Nutrition Facts : Calories 176 kcal, Carbohydrate 24 g, Protein 7 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 727 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

BEAN BURRITO CASSEROLE



Bean Burrito Casserole image

I usually keep frozen burritos stocked in my freezer just for this recipe. It's so quick and easy, and tastes delicious. Can be served with tortilla chips and a salad. Or double the sauce, and serve over rice.

Provided by foodinmybelly

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 9

6 frozen bean and cheese burritos
1 (10.5 ounce) can condensed cream of chicken or cream of mushroom soup
½ cup sour cream
1 (4 ounce) can diced green chile peppers, drained
1 cup shredded Cheddar cheese
1 medium tomato, chopped
1 avocados - peeled, pitted and sliced
1 (2.25 ounce) can sliced black olives, drained
½ cup salsa

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the burritos in a row across the bottom of a 9x13 inch baking dish. In a medium bowl, stir together the cream of chicken soup, sour cream and chile peppers. Spread evenly over the top of the burritos. Sprinkle with shredded cheese.
  • Bake for 25 to 30 minutes in the preheated oven, until cheese is slightly browned and burritos are heated through. Serve with tomato, avocado, olives and salsa.

Nutrition Facts : Calories 541.2 calories, Carbohydrate 57.3 g, Cholesterol 47.2 mg, Fat 28.3 g, Fiber 7.4 g, Protein 16.9 g, SaturatedFat 12.7 g, Sodium 1587 mg, Sugar 6.4 g

CRISPY BEAN AND CHEESE BURRITOS



Crispy Bean and Cheese Burritos image

Crispy bean and cheese burritos are guaranteed to be family approved, and perfect for an easy weeknight meal. They include seasoned refried beans and fresh shredded cheese layered inside a tortilla and cooked until crispy. Serve warm, with homemade salsa and guacamole, for dipping.

Provided by beta3

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 6

Number Of Ingredients 8

1 (16 ounce) can refried beans
1 tablespoon salsa
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon ground cumin
6 (8 inch) flour tortillas
½ cup shredded Mexican cheese blend
1 ½ tablespoons vegetable oil, or as needed

Steps:

  • Combine refried beans, salsa, chili powder, garlic powder, and cumin in a mixing bowl; stir until smooth.
  • Spoon about 3 tablespoons of the bean mixture onto the center of a tortilla and smooth into a thin layer. Sprinkle with a large pinch of shredded cheese and roll tightly. Repeat with remaining bean mixture, tortillas, and cheese.
  • Heat oil in a large skillet over medium-high heat. Place a few burritos, seam-side down, into the skillet. Cook, turning every 30 seconds, until golden and crispy on all sides, 5 to 8 minutes. Remove to a plate and repeat with remaining burritos.

Nutrition Facts : Calories 304.8 calories, Carbohydrate 39.6 g, Cholesterol 16.7 mg, Fat 11.5 g, Fiber 5.7 g, Protein 11 g, SaturatedFat 4.3 g, Sodium 562.3 mg, Sugar 0.3 g

BEANS, RICE & CHEESE BURRITOS RECIPE BY TASTY



Beans, Rice & Cheese Burritos Recipe by Tasty image

Here's what you need: flour tortillas, refried bean, spanish rice, shredded mexican cheese blend

Provided by Claire Nolan

Categories     Dinner

Yield 6 burritos

Number Of Ingredients 4

6 flour tortillas
16 oz refried bean, 1 can
1 cup spanish rice, cooked
1 cup shredded mexican cheese blend

Steps:

  • Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice and cheese.
  • Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
  • To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
  • Enjoy!

Nutrition Facts : Calories 318 calories, Carbohydrate 43 grams, Fat 10 grams, Fiber 3 grams, Protein 12 grams, Sugar 1 gram

TEX-MEX BURRITOS



Tex-Mex Burritos image

Got a hungry gang? Serve these seriously filling burritos, with beans, meat, potatoes, spirited chiles, and thick salsa topping it all.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 5

Number Of Ingredients 11

1 lb. lean ground beef
1 1/4 cups finely chopped peeled potatoes
1/2 cup chopped onion (1 medium)
2 fresh or canned jalapeño chiles, seeded, chopped
1 (15-oz.) can spicy chili beans, undrained
1/4 teaspoon salt
1/8 teaspoon pepper
10 (10-inch) spinach or flour tortillas
6 oz. (1 1/2 cups) shredded Monterey Jack or Cheddar cheese
Old El Paso™ Thick 'n Chunky salsa, if desired
Sour cream, if desired

Steps:

  • Heat oven to 350°F. Lightly grease 13x-9-inch pan. In large skillet, cook ground beef, potatoes, onion and chiles over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked and vegetables are tender, stirring frequently. Drain.
  • Add beans, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently.
  • Spoon 1/2 cup beef mixture in center of each tortilla. Sprinkle each with heaping 2 tablespoons cheese. Roll up each tortilla, enclosing filling; fold ends under. Place seam side down in greased pan; cover with foil.
  • Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve burritos with salsa and sour cream.

Nutrition Facts : Calories 815, Carbohydrate 96 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 8 g, Protein 41 g, SaturatedFat 14 g, ServingSize 1/5 of Recipe, Sodium 1630 mg, Sugar 5 g

BEAN & CHEESE BURRITOS W/ TEX-MEX CHILI SAUCE



Bean & Cheese Burritos W/ Tex-Mex Chili Sauce image

I'm addicted to Tex Mex, and it's slowly but surely clogging my arteries. I'm told these are called "wet burritos," although I have yet to find a Tex Mex restaurant that calls them that. Anyhow, here's my lower in fat version of a dish I simply can't live without. You can use pre-prepared beans and rice or give it your own flair by making them from scratch. Add or omit ingredients as you like to create your own perfect burrito!

Provided by JelsMom

Categories     One Dish Meal

Time 40m

Yield 2 burritos, 2-4 serving(s)

Number Of Ingredients 18

3 tablespoons canola oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 teaspoon ground cumin
1 (14 ounce) can fat-free chicken broth
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1 1/2 cups fat-free refried beans
1 1/2 cups Spanish rice
1 1/4 cups low-fat cheddar cheese (separated) or 1 1/4 cups Mexican blend cheese (separated)
2 large flour tortillas (12-inch or larger)
diced onion (optional)
shredded lettuce (optional)
diced tomatoes (optional)
canned jalapeno, sliced (optional)
low-fat sour cream (optional)
diced avocado (optional)

Steps:

  • Preheat oven to 350F.
  • Prepare sauce: Heat canola oil in saucepan; stir in flour and chili powder to form thick paste; cook 30-60 seconds.
  • Add chili powder, cumin, broth, tomato sauce, salt, & garlic powder. Bring to a boil, reduce heat, & simmer 8-10 minutes. Set aside.
  • Assemble burritos: Lay out one tortilla. Spoon 3/4 c refried beans, 3/4 c spanish rice, and 1/2 c cheese down center of tortilla.
  • To roll , fold one side over filling, parallel to filling. Fold up bottom & top then fold over other side to make a wide burrito.
  • Place seam side down in large baking dish. Repeat steps 3 & 4 for second burrito.
  • Pour sauce over burritos and top with 1/4 c cheese.
  • Bake 25-30 minutes.
  • Remove from oven and pile on the desired toppings.
  • Burritos can be cut in half and serve 4 people, or can be served whole to two *really* hungry people.
  • And don't forget the forks!

PHIL'S TEX-MEX BURRITOS



Phil's Tex-Mex Burritos image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 pounds lean ground beef
2 large onions, finely chopped
1 (12-ounce) can chopped green chiles
4 cloves garlic, finely chopped
1 (15-ounce) can stewed tomatoes
1 teaspoon oregano
1 teaspoon cumin
10 flour tortillas
8 ounces Monterey Jack cheese, grated
Salsa, sour cream, chopped cilantro as garnishes, optional

Steps:

  • Preheat the oven to 350 degrees F and grease a 9 by 13-inch baking pan.
  • In a large skillet, cook the beef until mostly browned. Stir in onions, chiles and garlic and cook until onions have softened. Add the tomatoes, oregano and cumin and cook until the tomatoes have thickened to form a sauce about 10 minutes.
  • Heat the tortillas so that they are pliable--either over a gas flame or in a microwave oven.
  • Divide meat among the tortillas, about 1/4 cup per tortilla, and sprinkle each with cheese. Roll up tortillas and place in baking dish and top with more grated cheese. Bake for 10 minutes. Garnish with a thick salsa, sour cream and chopped cilantro if desired.

BEAN 'N' CHEESE BURRITOS



Bean 'N' Cheese Burritos image

This is a recipe from my mom that I adapted. She made it with tortillas, but we both agree it's easier and quicker using frozen burritos. I make it about once each month.-Karen Middleton, Elyria, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 10

8 frozen bean and cheese burritos (about 5 ounces each), thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) enchilada sauce
1/2 cup whole milk
2 cups shredded Mexican cheese blend or cheddar cheese, divided
1 can (4 ounces) chopped green chilies
1 cup sliced ripe olives
1/2 cup sliced green onions
6 cups shredded lettuce
Salsa and sour cream, optional

Steps:

  • Arrange burritos in a greased 13x9-in. baking dish. In a large bowl, whisk the soup, sauce and milk until blended; stir in 1 cup of cheese and the chilies. Pour over burritos. Sprinkle with the olives, onions and remaining cheese., Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly browned. Serve on a bed of lettuce with salsa and sour cream if desired.

Nutrition Facts : Calories 502 calories, Fat 24g fat (12g saturated fat), Cholesterol 45mg cholesterol, Sodium 1631mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 6g fiber), Protein 21g protein.

TEX-MEX BURRITO



Tex-Mex burrito image

A speedy vegetarian dish - ideal as a last-minute, midweek supper

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 9

2 tomatoes , halved, seeds scooped out, then chopped
3 spring onions , chopped
1 red chilli , sliced (deseeded if you like it milder)
4 eggs
100ml milk
1 tsp olive oil
100g cheddar , grated
2 large wraps
soured cream and guacamole to serve, (optional)

Steps:

  • In a small bowl, mix the tomatoes, half the spring onions and half the red chilli with some seasoning and set aside. Beat the eggs and milk with a fork with some seasoning.
  • Heat the oil in a large non-stick pan and fry the remaining spring onion and chilli for 1 min, then pour in the egg mix. Gently scramble the eggs by dragging the egg mixture as it sets into the middle of the pan. Cook to your liking, then take off the heat and throw on the cheese. Stir through, then divide between the wraps. Tuck up the top and bottom of each wrap and roll up, then slice in half and serve with the homemade tomato salsa, soured cream and guacamole, if you like.

Nutrition Facts : Calories 611 calories, Fat 38 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 1.96 milligram of sodium

CHILI CHEESE BURRITOS



Chili Cheese Burritos image

I like to make a big pot of chili up and freeze it in meal-sized portions for later. We don't always like to eat chili plain, so I doctored up some chili and made burritos for a quick dinner. It's easy and doesn't require all the fresh ingredients that tacos would. If your chili is pretty soupy, you might have to cook it down a little longer than called for in the recipe. You can heat your tortillas in the oven if you wrap them in tinfoil, but the microwave is just so much easier, in my opinion.

Provided by Mommy2two

Categories     Beans

Time 30m

Yield 10 burritos, 4-5 serving(s)

Number Of Ingredients 9

6 cups chili, leftover
1 (4 ounce) can green chilies
1 tablespoon taco seasoning
1/2 cup rice, uncooked
1 cup water
10 flour tortillas
2 cups cheddar cheese, shredded (to taste)
1 cup salsa (to taste)
1/2 cup sour cream (to taste)

Steps:

  • Combine chili, green chilies, taco seasoning, rice, and water in a medium sized pot.
  • Heat uncovered over low heat about 20 minutes, stirring occasionally to keep from sticking to bottom of pan. Near the end of cooking time, you will have to stir nearly constantly as the chili will have cooked down to a nice thick consistency.
  • Taste and make sure rice is cooked to your preferred softness and check thickness of chili to be sure it will stay in a tortilla.
  • Warm tortillas for several seconds in microwave, spread several tablespoons of chili mixture in center of tortillas, add cheese, salsa, and sour cream to taste, and fold into burrito.
  • Serve with chips and salsa or green salad.

Tips:

  • For the perfect Tex-Mex chili sauce, use a combination of canned tomatoes, chili powder, cumin, garlic, onion, and cayenne pepper. Adjust the amount of cayenne pepper to your desired level of spiciness.
  • To make the burritos ahead of time, assemble them and wrap them tightly in plastic wrap. Store them in the refrigerator for up to 3 days or freeze them for up to 3 months. When ready to serve, reheat the burritos in a preheated oven at 350°F for 20-25 minutes or until heated through.
  • For a vegetarian version of these burritos, omit the ground beef and add an extra can of black beans. You can also add other vegetables, such as corn, zucchini, or bell peppers.
  • Serve the burritos with your favorite toppings, such as sour cream, guacamole, salsa, and shredded lettuce.

Conclusion:

These bean and cheese burritos with Tex-Mex chili sauce are a delicious and easy meal that can be enjoyed by people of all ages. They are perfect for a quick lunch or dinner, and they can also be made ahead of time and frozen for later. The combination of the flavorful chili sauce, the creamy cheese, and the hearty beans makes these burritos a surefire hit. So next time you are looking for a tasty and satisfying meal, give these bean and cheese burritos a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics