Cupcake Burritos


cupcake burritos

Everyone loves burritos and tacos, but sometimes you can have too much of a good thing, the same way your favorite song can become your most despised after you hear it 1,000 times. It was time for a taco tune-up; a sort of born again burrito.

Cupcake burritos have all the components of a burrito, but in cupcake form, with a little sour cream frosting and tomato sprinkles. This version is vegetarian, but I’m sure they are also good with shredded chicken or ground turkey.

Ingredients:

  • 15 oz can vegetarian refried beans
  • ¾ cup onion, diced
  • 1 jalapeno, diced
  • 4 oz cheese, shredded
  • ¼ tsp garlic salt
  • ½ tsp oregano
  • ½ tsp cumin
  • 4 small tomatoes
  • ⅓ cup cilantro, chopped
  • ½ cup sour cream

Dough:

  • 1 cup unbleached white flour
  • 7 Tbsp unsalted butter
  • 1/8 tsp salt
  • 3 Tbsp cold water

Makes 6

tomatoes, onions, jalapeno

To make the dough, stir together the flour and salt, then cut in the butter until thoroughly combined. Mix in the water, and flatten the dough into a disc shape. Wrap in plastic wrap and chill in the fridge for 30 minutes so it will be easier to work with and less sticky.

Saute the onion and jalapeno with olive oil and spices until the onions become translucent. In a large bowl, mix the refried beans with shredded cheese, and stir in the onions and jalapeno. Set aside.

saute onions and jalapeno

Preheat oven to 400F.

Divide dough into 6 balls and roll each out to ¼ inch thickness on a floured surface.

press dough on floured surface

 

roll out dough

Spray pan with nonstick and press dough into each cup, making sure it reaches all the way up the sides. Place the dough rounds into a cupcake tin, leaving the extra dough hanging out over the tops.  Fill each dough cup with bean mixture and fold in the sides to cover and seal the tops.  Bake for 35-40 minutes.

fill with bean mix

fold over dough

ready to bake

baked cupcake burrito

Let cool for 5 minutes before removing from the pan. They slide out easily, or with the help of a knife around the sides. Serve each cupcake burrito with a spoonful of sour cream on top. Sprinkle with chopped tomato and cilantro.

cupcake burritos top view

inside cupcake burrito

P.S. These are awesome. That is all.

 

Cupcake Burritos
 
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 3
Prep time:
Cook time:
Total time:
 
Vegetarian burritos in cupcake form, served with cilantro, fresh tomatoes and sour cream.
Ingredients
  • 1 cup unbleached white flour
  • 7 Tbsp unsalted butter
  • ⅛ tsp salt
  • 3 Tbsp cold water
  • 15 oz can vegetarian refried beans
  • ¾ cup onion, diced
  • 1 jalapeno, diced
  • 4 small tomatoes
  • 4 oz cheese, shredded
  • ¼ tsp garlic salt
  • ½ tsp oregano
  • ½ tsp cumin
  • ½ cup sour cream
  • ⅓ cup cilantro, chopped
Instructions
  1. To make the dough, stir together the flour and salt, then cut in the butter until thoroughly combined. Mix in the water, and flatten the dough into a disc shape. Wrap in plastic wrap and chill in the fridge for 30 minutes so it will be easier to work with and less sticky.
  2. Saute the onion and jalapeno with olive oil and spices until the onions become translucent.
  3. In a large bowl, mix the refried beans with shredded cheese, and stir in the onions and jalapeno. Set aside.
  4. Preheat oven to 400 F
  5. Spray pan with nonstick and press dough into each cup, making sure it reaches all the way up the sides.
  6. Divide dough into 10 rounds and roll out to ¼ inch thickness. Place the dough rounds into a cupcake tin, leaving the extra dough hanging out over the tops.
  7. Fill each dough cup with bean mixture and fold in the sides to cover and seal the tops. Bake for 35-40 minutes.
  8. Let cool for 5 minutes before removing from the pan. They slide out easily, or with the help of a knife around the sides.
  9. Serve each cupcake burrito with a spoonful of sour cream on top. Sprinkle with chopped tomato and cilantro.

 

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