Subject: Collection (5) Burritos
From: [email-masked]
Date: 25 Jul 1999 11:14:22 -0600
Newsgroups: rec.food.recipes

Ground Turkey Burritos 
DEEP-DISH BURRITOS
PORK and CHILE BURRITOS
Spicy Sweet Potatoes and Bean Burritos
Vegetarian Burritos Grande

Ground Turkey Burritos 

1 pound ground turkey 
1 large onion --  chopped 
1 large green pepper -- chopped 
2 chiles serranos (optional) --  minced 
1 clove garlic -- minced 
1 can refried beans 
1 can chiles 
3/4  cup picante sauce 
1 teaspoon ground cumin 
1/2 teaspoon oregano 
1  teaspoon salt 
1 dash cayenne 
1 cup Monterey jack cheese -- shredded  
8 flour tortillas 

Brown the turkey with onion, peppers and garlic. Drain  excess fat. Add the 
remaining ingredients and simmer about 10 minutes.  Let cool a bit so the 
mixture is a little firmer. Warm the tortillas in the  microwave or individually
in a frying pan to soften. Put a big spoonful in  the center of each tortilla, 
top with some cheese, and wrap, folding the  ends within. Optional 
additions:black beans, corn, more chiles, rice,  whatever you like.

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
Title: DEEP-DISH BURRITOS
 Categories: Mexican
Yield: 4 servings
 
8  Flour tortillas
2 cup  Mexican refried beans
4 oz Low-fat Jack or Cheddar
   - cheese, shredded
1  Large tomato, chopped
1 cup  Shredded lettuce
   Salsa Cruda
 
Wrap 2 tortillas in paper towels and microwave on  HIGH (100% power) 30 seconds 
to soften.  Place heated tortillas  in 2-quart rectangular microwave-proof dish.
Spoon 1/4 cup  heated Mexican Refried Beans onto center of each.  Top each with 
1  tablespoon each shredded cheese, chopped tomato and lettuce.  Spoon  1 
tablespoon Salsa Cruda on top.  Fold bottom 1/3 of 1 tortilla up over filling. 
Fold right and left sides toward center, overlapping.  Fold top 1/3  down, 
making rectangular package.  Place burrito, seam-side down,  in dish.  Repeat 
with second tortilla.  Heat remaining tortillas as  above, 2 at a time, and 
repeat filling procedure with each.  Cover burritos in dish with wax paper and  
microwave on MEDIUM (50% power) 3 to 6 minutes.  Makes 4 servings. 

Los  Angeles Times. 
MMMMM

        

   *  Exported from  MasterCook  *

          PORK and CHILE BURRITOS

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Mexican                          Main 
Dish
          Ethnic

Amount  Measure       Ingredient -- Preparation 
Method
--------  ------------  -------------------------------

 3       lb           Boneless lean pork,
                  -cut in 1/2-inch cubes
 1 1/2   lb           Onions -- diced
 1/2   lb           Green bell peppers -- diced
 1/2   bunch           Cilantro -- chopped
 2                    Tomatoes -- chopped
 1       tsp            Garlic powder
 1       Tbsp           Salt
 1/2   tsp           Ground cumin
 1/4   tsp           Ground cloves
 1/4   tsp           Black pepper
 2                    Bay leaves
 1                    Jalapeno chile -- chopped
 1       lb           Tomatillos
 1/2                Lemon (juice only)
 1/2   cup            Cornstarch blended with
 1       cup            - water
12                    Flour tortillas (12-in.)
                  Shredded Monterey Jack
                  Shredded cheddar cheese

Place meat in Dutch oven. Add 1 gallon water and  bring to boil. Reduce heat and
simmer, covered, until meat is half-cooked, about 35 minutes. Drain off water.  
Add onions, bell peppers, cilantro, tomatoes, garlic powder, salt, cumin, 
cloves, pepper, bay leaves and chile to meat and simmer. Remove husks from  
tomatillos and boil in saucepan in 1 quart water until tender, about 15 minutes.
Drain off water. Mash tomatillos, add to meat mixture and simmer, stirring 
constantly  15 minutes. Add lemon juice. Stir cornstarch mixture  then stir into
meat mixture and simmer 15 minutes longer, stirring constantly. Heat tortillas 
gently until softened (heat 1 at a time directly on burner of  range or wrap in 
foil and place in 350F oven a few  minutes). To make burritos, place heaping 1/2
cup meat mixture on each tortilla. Fold sides in, then roll up from  one end. 
Sprinkle burritos generously with cheese and place under broiler just until 
cheese melts.  Created by: Jailhouse, Studio City 

         

             *  Exported from  MasterCook Mac  *

              Spicy Sweet Potatoes and Bean Burritos

Recipe By     : VegTimes (Oct91)
Serving Size  : 8    Preparation Time :0:00
Categories    : Main courses, vegetarian*

Amount  Measure       Ingredient -- Preparation 
Method
--------  ------------  --------------------------------
 3      teaspoons     olive, canola, or light sesame oil
 1      large         onion -- minced
      3-4 cloves    garlic -- minced
 6      cups          cooked beans (black turtle,
                        kidney, adzukzi, or garbanzos)
 2      cups          water or bean-cooking liquid
 3      tablespoons   chili powder
 2      teaspoons     ground cumin
 4      teaspoons     prepared mustard
      pinch         cayenne -- optional [Not!]
 3      tablespoons   soy sauce
 3                    scallions -- finely chopped
 4      cups          cooked sweet potatoes, mashed with salt
                         and water or soymilk
 8      large         whole-wheat tortillas
                    TOPPINGS: -- Your choice
                    shredded lettuce
                    grated carrots
                    alfalfa sprouts
                    minced onions
                    sliced celery
                    OPTIONAL GARNISHES:
                    thinly sliced avocado
                    salsa
                    plain yogurt

Heat oil in a large pot and saute onion until almost  transparent around the 
edges. Add minced garlic and stir. Add cooked beans, water or bean-cooking 
liquid, chili  powder, cumin, mustard, and cayenne. Bring to a oil, turn heat to
low, cover, and simmer  until beans are very soft, 10 to 15 minutes. Stir in soy
sauce. Mash beans in the pot with a potato masher or large  slotted spoon. 
Simmer, uncovered, to cook away any excess liquid. Taste and add more seasoning 
if desired. Sprinkle scallions over beans.  Preheat oven to 375F. Spread 2/3 cup
bean mixture down the middle of a  tortilla and top with 1/2 cup mashed sweet 
potato. Roll up, folding edges in from two side to cover  filling.Repeat with 
remaining tortillas. Place burritos seam side down on a baking sheet or in  a 
casserole dish. Bake until crisp, 5 to 12 minutes.

                 

MMMMM----- Recipe via Meal-Master (tm) v8.02

  Title: Vegetarian Burritos Grande
 Categories: Main dish, Mexican, Vegetables
  Yield: 6 servings

MMMMM------------------------BASTING OIL---------------

1/3 cup  Olive oil
  3    Garlic cloves, minced
  1 Tbsp Cilantro, chopped
1/2 tsp Cumin
1/4 tsp Red chile flakes, crushed
1/4 tsp Oregano

MMMMM----------------------BURRITO FILLING-------------

  1    Red bell pepper
  1    Green bell pepper
  1    Yellow bell pepper
  1    Anaheim pepper
  3 med Yellow squash
  1 large Red onion, sliced
  6    Flour tortillas
  3 cup  Black beans, cooked
1/4 cup  Cilantro, chopped

OIL: Combine all ingredients for basting oil in a  small bowl.  Cover and set 
aside at room temperature for at least 2 hours.   FILLING: Cut peppers, bell and
chile, along with the  squash in half,  lengthwise.  Remove seeds from the  
peppers.  Using a pastry brush,  coat them with the  basting oil.  Grill under a
broiler or on a  prepared  grill. Baste and turn until tender, about 5 minutes 
per  side.  Remove from heat and when cool enough to handle,  chop.   TO 
ASSEMBLE: Spoon beans slightly off centre on  tortilla and top with  grilled 
vegetables and cilantro.   Fold and eat.  
"Vegetarian Gourmet"

MMMMM

                 *  Exported from  MasterCook  *

                    Green Chili Beef Burritos

Recipe By     : R. Banghart
Serving Size  : 4    Preparation Time :0:00
Categories    : Cheese   Ground Beef Main Dishes    Mexican    Tomatoes 

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  -------------------------------

 2      to 2 1/2 lbs  ground beef
 1      small can     green chilies -- chopped
 1/2  teaspoon      garlic powder -- OR 1 clove garlic
 10      to 12         flour tortillas
                       grated Cheddar cheese
                       chopped lettuce
                       chopped tomatoes
                       salsa
                       sour cream

Brown beef. Drain fat from pan. Drain and add canned  chilies. Add garlic. Warm 
10-12 flour tortillas by placing, not  overlapping, on a medium hot lightly 
oiled griddle or fry pan for 15 seconds on each  side or heat in covered 
container or wrap in foil and place i n 350 F.  oven for 10 minutes. Divide 
filling between tortillas. Fold up and place filled tortillas in 9x13" baking  
dish. Cover with foil. Bake in 350-3750 oven until heated through for 15-20  
minutes or Microwave. Sprinkle with grated cheddar cheese for last few  minutes 
of baking time or before serving. Serve on a bed of chopped lettuce with  
tomatoes, salsa and sour cream. 

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