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tablespoons Old El Paso™ taco seasoning mix
small hot chiles, minced
red bell pepper, diced
(14.5 ounce) can Old El Paso™ Black Beans, drained and rinsed
(4 ounce) can Old El Paso™ diced green chiles
to 8 large Old El Paso™ soft tortillas
cups shredded cheddar cheese
cup cilantro, for garnish
cup cubed avocado, for garnish
pinches coarse salt and freshly ground pepper
Brown your meat in a large sauté pan. Add the taco seasoning, fresh chiles and red bell pepper. Throw in a pinch of salt and pepper. Sauté another 2 minutes.
Heat the beans and the canned green chiles in small saucepan. Add a pinch of salt and pepper and a squeeze of lime juice.
Using a cookie cutter, cut out little circles from each tortilla to make mini tortillas.
Spread some beans on one tortilla circle. Spread the meat mixture and grated cheese on another. Stack them, and place one more tortilla circle on top. Place back in a clean sauté pan for 1 minute per side, or until golden and the cheese has melted. Repeat with the remaining tortilla circles and beef and bean mix.
Garnish with lime juice, cilantro and avocado and serve immediately!
More About This Recipe
- I'm sorry, but little tortilla circles, spicy beef, seasoned beans, chiles, and 27 truckloads of cheddar cheese? All piled up? All stacked up? Like a mountain? Like a boss? Like a tower? Like JENGA? OMG you could totally play Jenga with these . AND YOUR MOUTH.
I just got chills.
I guess I'll just start.
Brown that beef, yo!
Then throw in as little or as much Old El Paso taco seasoning as ya dig. Isn't that blurry taco package so awesome?
Now, "I" threw in some hot chiles, all minced up. I had them in my garden and I needed to use them before they grew fangs and ate me during the night. But you can leave these out if you want. But don't.
In the meantime, get your beans and chiles all heated through. With some lime juice! Oh yeah.
You can also add some diced red bell pepper! Which is good and nutritious and nutritious and good.
Now, take a cookie cutter and cut out little circles in some large tortillas. I got about 5 per tort.
Then you'll just layer. Spread a little beans on some torts, a little beef and cheese on the other. Stack 'em, put one more tortilla on top to cap it all in, brown them in a pan aaaannnndddddd.
I mean come on.
Dying. Like, dying.
*Bev is completely dying. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
Beef & Bean Enchiladas
Farrah’s Burrito Tortillas
Red kidney beans
Enchilada sauce - dried Guajillo peppers, cumin, garlic, salt, vegetable or chicken stock
Pico de Gallo (fresh tomato, onion, chilli & coriander)
To make a hot red enchilada sauce you need to get your hands on some dried Guajillo peppers. Cut tops off and deseed these, simmer in two cups of stock for about 15-20min. Then place the Guajillo peppers and stock into a blender or food processer and add a tsp of cumin, 2 cloves of garlic and tsp of salt, then bend. Strain blended ingredients through a sieve and this will give you a great spicy red sauce for your enchiladas.
Brown your beef mince and diced onion, add in your beans and some of your red chilli sauce to make your filling.
Place your beef and bean chilli onto your tortillas, then roll. Place these in a lightly greased dish and cover in enchilada sauce and sprinkle with mixed cheese. Bake in the oven for 20-30 minutes.
Choose from Ranch, Thousand Island, Creamy Italian, Chipolte Ranch, or substitute salsa for any dressing.
Chicken Tortilla Soup
A San Antonio favorite. Chicken, rice, diced tomato an avocado slice topped with crisp corn tortilla.
Crisp taco salad shell topped with fresh tomato, cheddar cheese and choice of
A crisp taco shell filled with lettuce, tomato and freshly made guacamole. Served with tortilla chips.
House Garden Salad
Mixed greens with plump tomato, Monterrey jack,cheddar cheese and sprinkled with corn tortilla chips.
Southwest Veggie Quesadillas
Southwest veggies quesadillas loaded with bean, corn, bell pepper, cilantro, spices and lots of cheese and served with a creamy cilantro sour-cream dip. These quick quesadillas are packed with flavor and can be made vegan too!
If your on the lookout for a filling vegetarian meal that tastes AMAZING, then these veggie loaded quesadillas are calling your name. They&rsquore loaded with sauteed beans, corn bell peppers, onion, and packed with lots of spices and flavor.
Making them is as simple as sauteeing all the ingredients in a pan at the same time for just a few minutes, then sandwiching them between two flour tortillas. If you want to go the extra step and add a creamy element to the quesadillas, add a tablespoon of mayo to the quesadillas.
To make them vegan, replace the cheese with vegan cheese.
To add chicken, add a cup of cooked shredded, diced, or grilled chicken to the quesadillas after adding the veggies.
To add avocado, Add half an avocado, mashed or sliced, to the quesadilla before or after adding the veggies.
To make them healthier, use whole wheat tortillas and replace the mayo with sour cream or Greek yogurt or avocado.
Reviews ( 69 )
We have had these many times over the years. Always great. Sometimes I add some diced avocado.
That's a bad reason to give the recipe two stars. The recipe clearly calls for ground chipotle.
these are really good! husband even commented!! sautéed green pepper and onion before adding beans. threw in cilantro near the end. healthy too!! very filling.
They are called chipotle because they have chipotle pepper in them. It's not trying to be a copy of Chipotle Mexican Grill.
These are wonderful. I did make a couple of changes based on previous reviews. First, I added some chopped onion to the garlic and also 1/8 tsp grd. cumin. Instead of 1/3 c. water I added 1 8oz. can no salt added tomato sauce and only about 1/4 c. water. My husband, who is not typically fond of bean burritos loved them so much that he decided to take leftovers for lunch the next day. It was a home run!!
Good recipe but misleading calling them Chipotle as they don't use kidney beans
Very good! We will be making this recipe again!!
Quick, filling, tasty. I made the recipe as written (adding an ear of corn for some vegetable loading). I felt the bean mixture needed a bit more flavor- either more chipotle chili powder, tabasco or some other spice. I would certainly make this again- as a vegetarian meal, it was filling and satisfying.
My family really liked this as a quick, meatless meal during the week. I didn't have chipotle chili powder, so I use reg chili powder & cumin spice (as others suggested). I added @ 1/2 cup salsa and added the diced to atoms to beans mixture at end. Will make this again
I like this recipe w/shredded lettuce and chopped, fresh tomatoes and guacamole. I also sprinkle chopped, green onions on top.
This was tasty and quick and easy to make. I used chipotle chile sauce instead of powder, made smaller burritos with the Trader Joes mini tortillas and skipped the lettuce and sour cream. It went really well with homemade guacamole and chips. I will definitely make this again. My fiance enjoyed it as well.
A very quick and easy meal. I thought the burritos were very flavorfule and not too spicy. I followed the recipe exactly, except I substituted greek yogurt for the sour cream. I ate it with a tossed salad. Very fulling.
A good solid reciipe for the daily menu genre. Added chicken to it and omitted the kidney beans. A hot salsa made it great!! This would be a great recipe to serve for the gang when they are gathered at your home for a game.
My family and I love this recipe. It's quick, easy, healthy and inexpensive. We add an extra can of beans and 1/3 more spices. We also use whole grain tortillas. It's fast and perfect every time.
I ended up adding salt, pepper and part of the cheese to the beans to give them a bit more flavor, but all in all, this is a really solid, flavorful recipe.
Easiest meal I've made in a long time! I had chipotle peppers in sauce left over, so I chopped one up and added some sauce in place of the chili powder. Fantastic dinner!
These were just okay. I used the chipotle chili powder and they were way too hot for my husband. I didn't mind the heat because otherwise they would have been bland.
This was good. My family is not really a go meatless family, but they liked it. I spread the leftovers on a tortilla and baked it like a pizza, and it was really good. I would even make it into quesadillas.
Awesome. Added some chopped avocado. Definitely a keeper.
I just made this and it was GREAT! I got five burritos out of the bean mixture. I also used 3 garlic cloves and it wasn't overpowering and gave it a great flavor. Fast and versatile!
These made for a good family meal. probably wouldn't make it for dinner guests. :)
I really liked this recipe as an easy weeknight recipe. I had it both as a burrito and in nachos, both were good. It was very fast to put together and also very versatile with what you may or may not have at hand.
My family enjoyed this recipe. Fast and easy to make. I have made this twice within the last week. This is definitely a healthy go to recipe in a flash.
I don't know how this recipe is getting such good reviews. Not good!
My meat-eater husband found this recipe. we both loved it. He cooked it and I'm sure he added some extra spices, but not sure which. I added avocado to mine. We'll make this a regular dish at our house.
This is an all-time favorite recipe of mine. I've made it several times now, and it's delicious even as leftovers! I add about half a chopped onion to the bean mixture for more flavor and it's absolutely delicious. Definitely a must have recipe.
We are adding more vegetarian meals to our diet, and this was a great addition. Quick and easy, very good flavor. I served with a side of Spanish rice and chips and guacamole.
I made this last night and my husband and I were totally amazed. We used the bean mixture as a quesadilla filling and put the green onion, tomato and cheese on top and then grilled in the quesadilla maker. Served with sour cream, quacamole and salsa with a side of spanish rice. My husband is having the leftovers for lunch today.
This recipe is a keeper for us. My husband and I really liked it and it was easy to fix. We will be having this again.
My husband and I thought these were delicious. We're trying to eat meatless a couple of times a week and these will definitely be on the list for future meals. The spice level is perfect and the combo of black and red kidney beans made them nice and filling. I added a bit of guacamole and served these with a green salad.
This recipe has become a regular in our dinner repertoire! We've made it for guests and everyone enjoys it. The mashed bean concoction with chili powder is the novel aspect of this recipe and turns out delicious. Often we'll saute some chicken breasts / thighs to add to the burrito.
In this recipe, the directions say to make one quesadilla at a time, which, if you are new to the quesadilla making business, is the easiest way to get comfortable assembling and flipping them.
However, because once the quesadilla is folded, it makes a half moon shape, you could in fact assemble two of these on a cutting board, and fold them up and then cook them together in a pan, lining up the straight sides of the half moons so two easily fit in the circle. This isn’t hard at all, but if the notion of flipping a quesadilla makes you want to take things a little slowly, start with the one-at-a-time method.
1 lb ground beef
½ cup refried beans
1 (4 ounce) can chopped green chilies (drained)
½ teaspoon dried oregano
½ teaspoon ground cumin
2 teaspoons chili powder
½ teaspoon salt
4 (8 inch) flour tortillas
Butter (for spreading)
2 cups Mexican cheese blend
In a large skillet, cook ground beef over medium heat until no longer pink. Drain any excess grease. Stir in fried beans, green chilies, oregano, cumin, chili powder, and salt. Cook over medium-low heat for 3-4 minutes or until heated through. Heat another skillet over medium-low heat. Brush one side of a tortilla with butter, place butter side down into the heated pan. Evenly sprinkle cheese over the top of the entire tortilla. On one-half of the tortilla, add some of the meat mixture. Cook the bottom of the tortilla until it is browned and the cheese is melted. With a spatula fold half of the tortilla over the meat mixture side pressing down. Remove from the pan. Repeat with remaining tortillas.
Cut into wedges and serve.
“I doubled the recipe and did the whole thing in a slow cooker with frozen chicken breasts on high for four hours. I shredded the chicken, stirred to combine and served it at our monthly ‘game night.’ A huge hit!”
A flavor explosion in your mouth! Try this spicy sandwich on game day for the perfect meal.
Soup & Salads
Fresh salad mix with tortilla strips, cheese, guacamole, tomatoes & your choice of fajita chicken, fajita beef or seasoned ground beef.
Fresh salad mix with fajita chicken, green chiles, cheese, avocados & tomatoes.
Homemade chicken broth with roasted chicken, corn, green chiles, tomatoes & cilantro, topped with cheese, diced avocado & tortilla strips.
Small or Large
Salad dressings made fresh daily, like everything else: Creamy Jalapeño, Honey Mustard, Cilantro Vinaigrette
A Mexican party isn&rsquot a party without its famous street corn! Elote is a delectable dish that gives me an excuse to fire up the grill.
To make, preheat your grill to medium-high. Grill the corn cobs for about 10 minutes (or until slightly charred all over). Turn frequently while cooking.
Brush corn with a layer of mayo. Then sprinkle with chili powder, cotija, and cilantro. Serve with plenty of napkins. It&rsquos deliciously messy!