Bean and Cheese Burritos
~ An Easy Recipe for a Quick “Gourmet” Meal!
This Bean and Cheese Burrito Recipe provides a quick easy meal for any night of the week. The secret trick is this recipe uses frozen, pre-made burritos. But, no one will ever guess because the finished product looks and tastes amazing. You know, one of those “gourmet” meals that convinces everyone you slaved for hours in the kitchen over a hot stove! Only you know the truth!
You can put everything together in 15 minutes or less and it only bakes for about 35 minutes. Therefore, in less than an hour you can have a ready-to-eat. quick “gourmet” meal that everyone will love! Fixing dinner for our family is pretty much a daily to-do activity, so why not make it as simple as possible?!
When I found this tasty, plus quick and easy recipe, I was so happy. Not only do I work fulltime, but when our whole family is together, there are 17 of us (4 kids and their spouses, 7 grandkids plus me and my husband). And, if you include in-laws and siblings for my husband and I, we can easily have 20 to 25 people for a “normal” family gathering. Therefore, quick and easy, but still tasty, is an absolute must! I want to spend time with the family and not stressing out in the kitchen preparing fancy meals.
Look at these Simple Ingredients!
- 8 frozen bean and cheese burritos, thawed (I have also used the beef and bean burritos and the beef and jalapeno burritos as well. Both are delicious!)
- 1 can (10 3/4oz) condensed cream of chicken soup, undiluted (I use cream of mushroom soup because I like the taste better.)
- 1 can (10oz) enchilada sauce (Either red or green will work, but I prefer red.)
- 1/2 cup milk
- 2 cups (8oz) shredded Mexican blend or cheddar cheese, divided.
- 1 can (4oz) chopped green chilies (whatever heat level you prefer.)
- 1 cup of sliced black olives
- 1/2 cup (1 bunch) sliced green onions.
- 6 cups shredded lettuce (I use a pre-cut premium Romain mix for a little extra pop of color.)
The recipe recommends garnishing the burritos with salsa and sour cream. For a prettier plate, I suggesting adding guacamole, extra cheese, and more black olives.
Amazingly Simple Bean and Cheese Burritos ~ How to Make
In one layer, spread the burritos into a greased 13x9x2 baking dish while your oven is warming up to 350 degrees. Mix the next 3 ingredients (soup, enchilada sauce and milk) in a medium-sized mixing bowl and whisk them together until thoroughly blended. Add half of the cheese and the green chilies to the soup-sauce-milk mixture, blend well and pour over the burritos. Sprinkle the olives, onions and the remaining cheese over the sauced-topped burritos. Bake uncovered until bubbly and lightly browned. Baking time is usually about 30 to 35 minutes. But, if you are like me and forget to thaw the burritos, just increase the cooking time to 40 or 45 minutes. I speak from experience so trust me this works!
Plate presentation is almost as important as how the food tastes. After working in the restaurant/hotel industry for 10 or so years, I know this to be true. The recipe suggests serving each burrito on a bed of lettuce and garnishing with salsa and sour cream. I use this suggestion, plus I also add guacamole and more green onions, black olives and cheese. Thus, in my opinion, making a prettier plate. I also round out the meal with black beans and Spanish or Mexican rice. This recipe makes 6 to 8 servings; but, If needed, it can easily be doubled or tripled. Plus, after baking,. you can cut each burrito into bite-sized pieces and have a quick and easy appetizer.
Now Comes the Hard Part…
What beverage will these yummy burritos pair with best?! Of course, if you are like me, Mexican food means tequila in the form of a margarita. But, I want to pair these burritos with one of the exclusive wines from my wine-of-the-month-club. Which one to choose?! A Red, a White, a Rosé, or something Sparkling and Bubbly?! After a bit of research, I discovered that all will work with Mexican food but the key to finding the right one is the primary ingredients in the meal.
The main ingredients in these burritos are cheese and beans, so I knew I was looking for a white wine. One with low tannins, high acidity, fruity and tropical, with just a hint of sweetness. Basically, I was looking for something with a flavor profile similar to a margarita. I chose this amazing Chenin Blanc. Thanks to the Tasting Notes that come with every bottle of wine I receive from my wine-of-the-month-club, I know this is a crisp, dry wine with a high acidity including flavors of peach, quince and marzipan. All working together to cool the palate. Surprisingly, the acidity in the wine acts like a wedge of lime (the standard garnish for most Mexican food dishes). The citrus flavors in the wine turbo-charge the flavors in the food creating the kind of mouth drama that sets you up for taking the next bite.
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