Recipes for "burrito"

1. In the bowl of your crockpot, combine the chicken, onion, peppers, cumin, chili powder and paprika. Season well with salt and pepper. Pour over the salsa verde. Cover and cook on low for 5-6 hours or on high for 3-4 hours.

2. Lightly shred the chicken. Stir in the beans, cheddar cheese, and cilantro. Cook until the cheese melts, 5 minutes.

3. Serve the chicken and sauce over bowls of rice. Top, as desired, with lettuce, yogurt/sour cream, cheese, avocado, cilantro, jalapeños, and green onions. Drizzle over the salsa. Zest lime over each bowl. Eat and enjoy with plenty of chips on the side.

1. In the bowl of your instant pot, combine the chicken, peppers, cumin, chili powder and paprika. Season well with salt and pepper. Pour over the salsa verde. Seal the lid and cook on high pressure for 8-12 minutes.

2. Finish as directed above.

1. In large pot, combine the chicken, peppers, cumin, chili powder and paprika. Season well with salt and pepper. Pour over the salsa verde. Set over medium heat. Bring to a simmer, stir, adding olive oil if needed. Reduce the heat to low. Simmer 20 minutes, until the chicken shreds.

2. Finish as directed above.

Preheat the oven to 375 degrees.

Pulse all ingredients for the taco meat in a food processor until a thick and crumbly mixture forms. Spread onto a nonstick sheet pan.

Arrange the peppers on a separate sheet pan. Toss with olive oil and salt.

Bake both pans for 40-45 minutes.

Cook rice according to package directions.

Divide everything up into 6 containers, with lime wedges, cilantro, salsa, avocado, that kind of thing. Delish!

Rice: Cook the rice according to package directions.

Cauliflower: Heat the oven to 425 degrees. Toss the cauliflower florets with the olive oil and half of the taco seasoning. Sprinkle with salt and pepper. Roast for 20-25 minutes, tossing halfway through to prevent burning.

Beans: Combine the black beans, water, and remaining taco seasoning in a small saucepan. Bring to a low simmer. Mash the black beans with the back of a spoon until the mixture starts to get creamy. It should continue to thicken as it stays over medium low heat.

Pico: Toss the tomatoes, onion, limes, and cilantro together to make a pico de gallo. Season with salt.

The Moment of Glory: Build a big bowl with rice, refried beans, corn, pico de gallo, avocado, and a lime wedge. Top the bowl with your roasted cauliflower and add your hot sauce if you want!

Preheat a large, heavy skillet over medium-high heat. Add 2 tablespoons oil. Break tofu apart over skillet into bite-size pieces, sprinkle with salt and pepper, then cook, stirring frequently with a thin metal spatula, until liquid cooks out and tofu browns, about 10 minutes. (If you notice liquid collecting in pan, increase heat to evaporate water.) Be sure to get under the tofu when you stir, scraping the bottom of the pan where the good, crispy stuff is and keeping it from sticking.

Add onion and garlic powders, turmeric, juice, and remaining tablespoon oil and toss to coat. Cook 5 minutes more.

Preheat a heavy-bottomed saucepan over medium-high heat. Add oil. Cook onion and jalapenos with a pinch of salt, stirring, until translucent, about 5 minutes, Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes, cumin, and remaining salt, and cook, stirring, until tomatoes become saucy, about 5 minutes. Add cilantro and lemon juice. Let cilantro wilt in. Add beans and heat through, stirring occasionally, about 2 minutes. Taste for salt and seasoning.

Spoon some hash browns into each bowl, followed by a scoop of beans and a scoop of scramble. Top with avocado, a squeeze of fresh lemon juice, and a sprinkle of cilantro. Serve with hot sauce.

Heat oil in a large skillet over medium-high heat. Cook and stir beef in hot oil until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir in fajita seasoning until ground beef is evenly coated.

Add pinto beans, salsa, and brown rice to ground beef mixture; mix until well combined. Top with Mexican cheese blend.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.

Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until translucent, 3 to 5 minutes. Add beef and increase heat to medium-high. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Mix together refried beans and burrito seasoning in a large bowl; add to beef mixture in the skillet and stir until well combined.

Mix together condensed soup and sour cream in a medium bowl.

Place a layer of tortilla chips into the prepared casserole dish to just cover the bottom, followed by 1/2 of the meat mixture, 1/2 of the soup mixture, 1 cup cheese, and 1/2 of the salsa. Repeat layers once more, then top with remaining cheese.

Bake in the preheated oven, uncovered, until hot and bubbly, 20 to 30 minutes.

Gather all ingredients.

Preheat an air fryer to 400 degrees F (200 degrees C) for 10 minutes, or according to manufacturer's instructions.

Line the air fryer basket with aluminum foil. Add bacon slices in a single layer and cook until crispy, about 8 minutes.

Remove from the air fryer and set aside on a paper towel-lined plate. Reduce temperature to 325 degrees F (165 degrees C). Spray 2 large ramekins or heatproof bowls with cooking spray, and press one tortilla inside each bowl with the edges coming up and out.

Crack 2 eggs into each tortilla shell, then top each with 1/4 cup cheese. Sprinkle each with 1/8 teaspoon adobo seasoning and 1/8 teaspoon salt.

Working with one tortilla bowl at a time, cook in the air fryer until tortillas are crispy, egg whites are set, and yolks are runny, 13 to 15 minutes.

While tortillas cook, stir together cherry tomatoes, cilantro, scallions, lime juice, remaining 1/2 teaspoon adobo seasoning, and remaining 1/4 teaspoon salt in a small bowl. Break bacon into small pieces, and set aside.

Remove tortillas from bowls and place on a plate. Top bowls evenly with tomato mixture, avocado, and bacon.

Filling: Start with your sweet potatoes in a skillet with a swish of oil and salt. Saute until fork-tender. Add prepared cauliflower walnut taco meat and just enough water to get it looking nice and saucy and taco-meaty.

Blend: Blitz all of the ingredients for the vegan queso in a blender until smooth.

Assemble: Stuff a flour tortilla with mashed avocado, cauliflower walnut filling, salsa, cilantro, and queso. Roll, wrap, fry in a skillet… whatever suits your fancy. The Mega-Burrito says YOU DO YOU!

Heat the olive oil on medium heat in a medium lidded pot. Add the brown rice and stir for 2 to 3 minutes, until coated with the oil and toasty.

Add 4 cups of water and salt, cover the pot with the lid, and reduce the heat down to a simmer. Cook for 40 to 45 minutes until the rice is tender.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

To the cooked rice, stir in the lime zest, lime juice, and cilantro, fluffing with a fork as you go.

Simply Recipes / Ciara Kehoe

While the rice cooks, to a medium pot add the drained beans, 1 cup water, garlic powder, and salt, then bring to a simmer over medium heat.

Once the beans are simmering, turn down the heat to low and continue cooking for 10 minutes.

Simply Recipes / Ciara Kehoe

Turn the heat off, add the Tabasco sauce, and gently mash the beans with a potato masher or the back of a wooden spoon, leaving some beans whole for the best texture.

Simply Recipes / Ciara Kehoe

You’ll need the cooked rice, mashed beans, tortillas, cheese, salsa (set aside about half of it for serving), a large spoon, and aluminum foil for wrapping the burritos.

Simply Recipes / Ciara Kehoe

Lay a tortilla flat on a clean surface. To the bottom third, about 2 inches away from the outer edges, layer 2 tablespoons mashed beans, 3 tablespoons rice, 1 tablespoon salsa, and 2 tablespoons cheese.

Simply Recipes / Ciara Kehoe

Tuck the right and left sides of the burritos in and roll tightly from the bottom towards the top, making sure that no stray ingredients escape.

Wrap the burritos in aluminum foil. Label it with today’s date. Fill, roll, and wrap the remaining burritos just like this.

If you want to eat your burritos right away, remove the foil, and give them a quick 20-second zap in the microwave or toast both sides on a skillet.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Place the wrapped burritos in a zip top bag, seal tightly, and place them in the freezer where they will keep for about 3 months.

Simply Recipes / Ciara Kehoe

In the microwave: Unwrap your freezer burrito from the foil and place on a plate. Microwave for 2 minutes 30 seconds, until heated all the way through. I’d recommend reheating them one at a time. The cook time depends on your microwave’s power.  Be sure to let them cool slightly before eating—nothing more punishing than the fiery interior of a microwaved burrito. Top with more salsa, sour cream, or guacamole.

In the oven: Preheat the oven to 375°F. Keep the frozen burritos wrapped in the foil, and place them on a baking sheet. Cook for 20 minutes, until warmed through.

Did you love the recipe? Leave us stars below!

Simply Recipes / Ciara Kehoe

Filling Part One: Heat the tablespoon oil in a large Dutch oven or stock pot. Add the onion and the turkey; as the turkey cooks, add the spices, chipotle peppers, and salt. Cook until the turkey is browned and fully cooked. When the meat is saucy and delicious-looking, transfer to a large bowl and set aside.

Filling Part Two: In the same pot, add the oil, onion, veggies, and spices. Saute for a few minutes until the vegetables are mostly soft. Add enough broth to barely cover the vegetables and simmer for 10 minutes or so, until the vegetables are soft and the mixture has thickened. Add the beans, meat, cheese, and yogurt. Stir until creamy. Also at this point it’s a good idea to taste and add salt or more seasoning to make sure you’re all good on flavor.

Fill each tortilla with about 1/2 cup of the filling, fold up (I spread a little goat cheese or avocado on the sides to help them stick together), and wrap with plastic or foil. Store in the freezer for quick, grab-and-go lunches and dinners!

To heat and eat, either pop in the microwave (takes about 5 minutes for a semi-thawed burrito) or in the oven (I’ve never been patient enough to do it this way so I don’t have a good time guideline here) or a combo with the microwave and then on a skillet if you’re at home so you can get that golden brown exterior. That’s the best way.

1. In a large skillet, heat the olive oil over high heat. Add the potato and onion, cook 5 minutes un softened. Add the chipotle chili powder, chili powder, garlic powder, and salt. Stir in the poblanos, cook another 5 minutes, then remove from the heat and stir in the beans.

2. To make the burritos. Place one tortilla at a time in the microwave for 20 seconds. Layer the avocado, pepper jack, peppers/beans, salsa, and cilantro. Fold the tortilla over the ingredients. Fold sides and ends of tortillas over filling and roll forward. Repeat with remaining tortillas and ingredients.

3. To make the crema. Combine all ingredients in a bowl. Season with salt.

4. Heat a skillet over medium heat. Arrange 2-3 jalapeño slices in a line in the skillet. Sprinkle over 1/2 cup cheese in 4-6 inch circle/square. Place the burrito on top of the cheese. Cook 3-5 minutes. When the cheese starts to crisp on the bottom, use a spatula to gently wrap the burrito up in the cheese. Continue to cook 3-4 minutes, until crisped all over.

5. Serve warm with lime crema and any amount of desired toppings, whatever you love!

Mix all of the ingredients for the BBQ sauce (ketchup through cumin) in a saucepan and heat over medium heat. When the sauce starts bubbling, reduce the heat to low and simmer for 5 minutes, stirring frequently. (This sauce splatters everywhere once it heats up. Be prepared to wipe down your stovetop and countertops after making this!) Remove from heat.

You should have about 1 2/3 cups of sauce. The sauce will keep for 1 to 2 weeks refrigerated.

Place the chicken breasts in a 4-quart or larger pot with a lid and pour the chicken broth over top. The chicken should be covered by about an inch; add additional broth or water if needed. Place over high heat and bring to a boil. Reduce heat to low, cover, and cook for 10 minutes. Check that the chicken is cooked through and registers 165F in the thickest part. Cook another few minutes if needed. Use tongs to transfer the cooked chicken breasts to a cutting board to cool briefly.

When the chicken is cool, shred the meat into bite-sized pieces. Refrigerate in an air-tight container for up to 5 days.

Combine the rice with 1/2 teaspoon of salt and 2 cups of water (or enough to cover by about an inch). Bring to a simmer over medium heat, then lower the heat and cover. Cook until the rice is tender, 35 to 45 minutes (or according to package instructions). Check occasionally and add more water if the pan seems dry before the rice is cooked.

Cool the cooked rice, and then transfer to a storage container. Refrigerate for up to 5 days.

Warm the barbecue sauce for a few minutes in a small pan or skillet over medium-high heat. Add the shredded chicken and stir to coat with the barbecue sauce. Leave the chicken in the pan until it has warmed through, about 2 to 3 minutes. Turn off heat.

Heat the corn and black beans together or separately in a pan or skillet over medium-high heat for 2 to 3 minutes. Add a pinch of salt to your corn and beans and turn off heat.

If you are using the microwave, pour the rice into a large bowl and cover it with a damp paper towel. Microwave the rice on high for about 1 minute. Check to see if the rice has warmed through. If it is still cold in some spots, give everything a stir and continue microwaving at 15-second intervals, until the rice is heated to your liking.

Divide the rice, chicken, corn, beans, romaine lettuce, and pico de gallo into 4 bowls. Top with cheese, if using, and then crush a few tortilla chips on top of each bowl for extra crunch.

Did you love the recipe? Give us some stars and leave a comment below!

Preheat an outdoor grill for medium heat and lightly oil the grate.

Season chicken breasts with garlic powder, salt, and black pepper.

Cook chicken on the preheated grill until no longer pink in the center and cooked through, about 6 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Cut chicken into strips or bite-sized pieces.

Heat corn and black beans in two separate saucepans over medium-low heat, covered, until heated through, about 5 minutes.

Layer cooked rice, corn, black beans, and chicken on two serving plates. Top with lettuce, sour cream, Monterey Jack cheese, and salsa.

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, chicken, and onion. Cook until onion is soft and chicken is no longer pink, about 4 minutes. Add chipotle peppers, bell pepper, cumin, and oregano. Cook for 2 minutes, stirring frequently. Turn pot off.

Add broth, picante sauce, rice, black beans, corn, and lime juice to the pot with the chicken. Stir to combine. Close and lock the lid. Select Manual function and set timer for 4 minutes. Allow 10 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let mixture stand until thickened, about 2 minutes. Ladle into serving bowls and garnish with desired toppings.

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin, and taco seasoning in a medium frying pan over medium high heat. Cook and stir, breaking up tomatoes, for 10 minutes.

Lay 1 flour tortilla in a lightly greased 8x8 inch baking dish. Layer with one half of the beans, jalapeno slices, rice, salsa, soy mixture, and 1 cup Cheddar cheese. Repeat layers with remaining ingredients, beginning with the flour tortilla, and top with remaining 1 1/2 cups Cheddar cheese.

Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.

Preheat the oven to 375 degrees F (190 degrees C).

Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion, and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes; drain excess grease. Mix in 1/2 of the can diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon cumin, and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often.

Heat refried beans and remaining 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil.

Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm, about 30 seconds.

Place warmed tortilla onto a work surface and spoon 1/4 of the beef mixture in a line down the center. Layer 1/4 of the bean mixture on top of beef layer and spread 1/4 cup of the Cheddar cheese over the bean layer. Fold right and left edges of tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito, seam side down, into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos.

Pour gravy sauce over burritos in the baking dish; top with remaining 1 cup Cheddar cheese.

Bake burritos in the preheated oven until cheese has melted, 15 to 20 minutes.

To serve, place each burrito on a serving plate and spoon sauce from baking dish over burrito. Top each burrito with 1/4 cup sour cream, remaining chopped onion, and chopped tomato. Finish each with 1/4 cup chopped lettuce.

Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.

With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.

Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.

Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes, stirring occasionally. Add onion and taco seasoning; cook 2 minutes more. Stir in black beans, undrained tomatoes and water; bring to a boil.

Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.

Prepare yellow rice as directed on package; reserve 1 1/2 cups. Refrigerate any remaining rice for another use.

Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking dish with cooking spray.

Line bottom of baking dish with 4 tortillas. To make the honey sauce, whisk together the mustard, sour cream, and 1/3 cup honey in a small bowl. Combine the red pepper, green pepper, garbanzo beans, black beans, and corn in a large bowl. Scoop out 1/2 cup of the bean mixture and reserve for topping.

Stir the chicken, 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, cumin, yellow rice, and honey sauce into the bean mixture. Mix well. Pour mixture into the baking dish. Top with 4 tortillas; sprinkle with the remaining 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, and the reserved 1/2 cup bean mixture.

Bake in preheated oven until hot and bubbly, 30 to 45 minutes. Cover with aluminum foil if top browns excessively. Remove from oven, drizzle with the remaining 2 tablespoons of honey.

Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove ground beef to a paper towel-lined plate and drain and discard grease from the skillet.

Return ground beef to the skillet and add black beans, salsa, water, and taco seasoning. Mix well and bring to a boil. Reduce heat slightly and add Cheddar cheese and tortilla strips. Cover and simmer until cheese is melted, about 5 minutes. Top with sour cream.

Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside.

Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat.

To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top.

Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes.

Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito.

Heat oil in a large skillet on medium-high heat. Saute onion and garlic for 5 minutes. Stir in chili powder and cumin, and cook 1 minute. Stir in water, tomato, kidney beans and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.

Stir in spinach and cook 5 minutes more. Spoon 1/4 of the bean mixture into the middle of a warm tortilla. Wrap and garnish with avocado, sour cream and salsa.

Fold a paper towel around tortilla. Microwave on High until pliable, 5 to 10 seconds.

Lay tortilla flat on a plate. Layer steak, rice, beans, cheese, onion, and cilantro in a line across the middle of the tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling and tuck tortilla to form a burrito.

Preheat oven to 360 degrees F (182 degrees C).

Stir garlic, chile paste, soy sauce, sugar, and sesame oil together in a bowl until the sugar dissolves into the liquid; add chicken and stir to coat.

Wrap tortillas in aluminum foil and bake in preheated oven until hot and soft, about 10 minutes.

While the tortillas warm, heat vegetable oil in a skillet. Cook and stir chicken in skillet until hot and the sauce has thickened, about 10 minutes.

Spread 1/2 teaspoon butter over one side of each warm tortilla. Divide chicken between the tortillas. Top chicken with equal portions of the cilantro, kimchi, Cheddar cheese, and salsa.

Fold opposing ends of each tortilla toward one another to partially cover the filling. Pull one remaining edge over the filling and then roll so the tortilla surrounds the filling completely.

Heat a non-stick skillet over medium-high heat. Cook and stir ground beef, onion and bell pepper until beef is browned and onion is translucent, about 5 minutes. Stir in cumin and chili powder. Remove mixture from pan with a slotted spoon and set aside.

In same skillet, prepare Knorr® Rice SidesTM- Beef flavor according to package directions.

Stir pinto beans and seasoned beef mixture into the rice; continue cooking until thoroughly heated, about 2 minutes. Reduce heat to low.

Top with Cheddar cheese and continue cooking until cheese melts. Serve with sour cream and any additional favorite toppings.

Place chicken, onion, bell pepper, oil, lime juice, and fajita seasoning in a resealable plastic bag. Seal the bag and squeeze to ensure all ingredients are combined and well-coated; place in the refrigerator to marinate for 2 hours.

Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with foil. Spread fajita mixture onto sheet pan in a single layer.

Bake in the preheated oven until chicken juices run clear, about 25 minutes. An instant-read thermometer inserted into the chicken strips should read 165 degrees F (74 degrees C).

Wrap tortillas in a damp paper towel, and warm in the microwave until soft and pliable, about 30 seconds. To assemble burritos, spread 1/4 of each of the refried beans, cheese, rice, fajita mixture, sour cream, and guacamole in a line across the middle of each tortilla.

Fold opposing sides of the tortilla in, overlapping the filling. Roll the bottom edge up tightly around the filling, then roll the burrito away from you, keeping the sides folded in.

Preheat the oven to 375 degrees F (190 degrees C).

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add taco seasoning and water; cook and stir until meat is coated, about 5 minutes more. Add enchilada sauce, refried beans, and corn; stir to combine.

Place a layer of tortilla strips in the bottom of a baking dish. Top with a layer of meat mixture, more tortilla strips, and Mexican cheese; repeat layers as necessary. End with a layer of Mexican cheese.

Bake in the oven until cheese is melted and golden, 8 to 10 minutes.

Gather all ingredients.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes.

Drain most of the bacon grease out of the skillet. Add hashbrown patty to the remaining hot bacon grease and fry over medium heat until hot, crispy, and golden brown, about 5 minutes. You can also use canola or grapeseed oil instead of bacon grease

Meanwhile, pour beaten eggs into a nonstick pan or flat top; let cook undisturbed until the bottom of the eggs begins to firm, 1 to 2 minutes. Stir in Cheddar and Swiss cheese and season with salt and pepper.

Cook and stir until eggs are nearly set, light, and fluffy, 3 to 4 minutes more.

While eggs are cooking, heat tortilla on the stovetop until lightly browned and warm.

To assemble the burrito, place hashbrown patty onto the tortilla. Top with scrambled eggs and bacon. Fold two sides of the burrito to the center, roll up, and serve.

Cook sausage, bell peppers, and onion in a medium nonstick skillet over medium heat until sausage is cooked through and vegetables are crisp-tender, 4 to 5 minutes. Remove from the skillet.

Add eggs to the skillet and cook, stirring occasionally, over medium heat until set, about 2 min. Stir in sausage mixture and top with shredded cheese.

Spoon onto tortillas. Fold in opposite sides of each tortilla, then roll up burrito-style.

Preheat the oven to 400 degrees F (200 degrees C). Place sweet potatoes on a cooking sheet and spread evenly.

Roast sweet potatoes in the preheated oven until tender, 15 to 20 minutes. Set aside and let cool.

Meanwhile, slice 1/2 of the yellow onion and set aside; chop remaining half.

Heat 1 tablespoon grapeseed oil in a pot over medium-high heat. Add chopped onions and cook for 2 to 3 minutes. Add beans and 1/2 taco seasoning packet and mix well. Add fire-roasted tomatoes, reduce heat to low, and simmer beans for 15 minutes.

At the same time, heat remaining grapeseed oil in a skillet over medium heat. Add sliced yellow onions, poblano, and red bell pepper. Mix well and add remaining taco seasoning packet; stir to combine the flavor. Cook mixture for 5 to 7 minutes.

Add cooked rice to a bowl, then add the roasted sweet potatoes, black bean mixture, and sautéed onions, poblano, and red bell peppers.

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Stir ground beef, refried beans, 3 cups Colby-Monterey Jack cheese, sour cream, cream cheese, and taco seasoning mix together in a bowl until well mixed. Spread mixture into the prepared baking dish.

Bake in the preheated oven for 20 minutes; sprinkle with remaining 1 cup Colby-Monterey Jack cheese. Continue baking until cheese is melted, about 5 more minutes.

Warm the tortilla so it’s nice and pliable, then lay the tortilla on a flat surface like a clean countertop or cutting board.

Simply Recipes / Lori Rice

Layer your filling about 3/4 of the way down from the top edge of the tortilla.

Simply Recipes / Lori Rice

Fold each side of the tortilla over the filling with your index fingers. Begin to roll up the filling. Continue to tuck the sides, using your thumbs to fold the bottom of the tortilla over the filling as you roll it up.

Simply Recipes / Lori Rice

Simply Recipes / Lori Rice

Simply Recipes / Lori Rice

Simply Recipes / Lori Rice

If you have a little guacamole or mayonnaise on hand, use a bit to seal the end of the burrito. Place the burrito seam-side down to serve or wrap to freeze (skip the guac if freezing).

Simply Recipes / Lori Rice

In a small bowl, combine the chili powder, paprika, garlic powder, onion powder, ground cumin, and salt. You will use half of it to season the chicken and the other half in the rice.

Simply Recipes / Wanda Abraham

Place the chicken breasts on a large plate and use one hand to rub 1 teaspoon olive oil all over them. Sprinkle them with about half of the seasoning mix. Set it aside while you make the rice.

Simply Recipes / Wanda Abraham

Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the rice and the remaining seasoning mix. Cook stirring continuously for about 2 minutes, until the rice is lightly toasted.

Stir in the chicken stock, green chilis, and tomato paste. Place the chicken breasts (make sure to get all the tasty seasoning stuck to the plate too) on top of the rice. Increase the heat to medium-high. As soon as it comes up to a boil, reduce the heat to low and cover the skillet with a lid. Cook for 20 to 25 minutes, until chicken is cooked through and the rice is tender.

Simply Recipes / Wanda Abraham

Transfer the chicken breasts onto a large plate and shred them into bite-sized pieces using two forks or your hands (you may need to wait for it to cool down a bit).

Give the rice a stir, taste, and season with more salt if desired. Add about 2 tablespoons of chicken stock if the rice looks dry and needs more liquid.

Simply Recipes / Wanda Abraham

In an 8 x 8-inch or 9 x 9-inch baking dish, spread 1/4 cup salsa verde. Layer one tortilla on top, trimming it as needed to cover the dish. Evenly spread a layer of half each of the beans, rice, and chicken. Sprinkle with 3/4 cup cheese and 1/2 cup salsa verde.

Repeat with another layer of tortilla and the remaining beans, rice, chicken, 3/4 cup cheese, and 1/2 cup salsa. Add a final layer of tortilla and top it with 1/4 cup salsa verde and 1/2 cup cheese.

Simply Recipes / Wanda Abraham

Cover the baking dish tightly with foil and bake for 20 minutes. Remove the foil and bake for an additional 8 to 10 minutes, until the cheese is melted.

Serve it with optional toppings like sour cream, chopped cilantro, shredded lettuce, diced avocados, and chopped tomatoes.

Did you love this recipe? Let us know with a rating and review!

Simply Recipes / Wanda Abraham

Simply Recipes / Wanda Abraham

Preheat the oven to 350 degrees F (175 degrees C).

Place burritos in a row across the bottom of a 9x13-inch baking dish. In a medium bowl, stir together condensed 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.

Combine rice, water, taco seasoning, and tomato powder in a 7x3-inch cake pan or oven-safe bowl. Stir to ensure rice is covered.

Toss chicken breast pieces with garlic salt and black pepper in a bowl.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter. Add salsa and chicken; stir to combine. Pour black beans and corn into separate small silicone bowls. Place bowls on opposite sides of the Instant Pot, nestling the chicken between them. Place elevated trivet into the Instant Pot. Set the container of rice on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 11 minutes. Unlock and remove the lid. Remove rice from trivet. Remove trivet. Blend corn and black beans with the chicken.

Add equal amounts of rice to 4 serving bowls. Top with chicken mixture.