The first official franchise was opened in in Torrance, California. By the chain had reached a total of stores and by that number had grown to locations. In there was a big shift for the business when it was purchased Pepsi Co Inc. Bell remained involved with the business as a shareholder in Pepsi Co Inc. Over the next few years the chain continued to expand under the commercial guide of Pepsi Co.
It was in that the company launched the new Taco Bell Express locations. These locations aimed to deliver a more compact menu but in quicker times and with consistently low prices. The company now boasts a whopping 6, stores worldwide.
Taco Bell is one of the most popular Mexican fast-food restaurants around. The chain serves a hefty range of authentic Mexican fast-food: tacos, burritos, quesadillas, gorditas, combos, vegetarian options, sides, sweet treats, breakfast and a range of drinks. Made with beans, Taco Bell Red Sauce , yellow onion, and cheese. Taco Bell Bean Burritos are an excellent lunch recipe that you can make in minutes, and are perfect to make ahead of time. Perfectly freezer-friendly for a pre-made meal that you can take on the go.
This meatless burrito is filling, cheesy, and flavorful. While you could just heat up some canned refried beans for this recipe, it only takes a few extra steps to make your own Refried Beans.
They so much more flavorful and fresh. Copycat recipes are also great because you can experiment with the ingredients to find a personalized combination that works best for you. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.
She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef. As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.
See more posts by Sabrina. Dinner, then Dessert, Inc. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links. The onions were flavorful and cut through the dense beans. The red sauce also added some much-needed flavor to the burrito. The tortilla was grilled, which added a nice firmness to each bite. However, what was inside was nothing more than lackluster.
I had to look up exactly what a "red strip" is. Similar to Fritos, they're red-colored tortilla strips that add a crunchy texture to Taco Bell's burritos. I did enjoy the warm melted cheese oozing out of the tortilla, but found the beef to be relatively unremarkable.
There were things to love and things to hate about this vegetarian burrito. One high point was the perfectly grilled tortilla. Don't get me wrong — I love sour cream and cheese as much as the next person. However, when I first bit into the burrito, all I tasted was a mouthful of thick, gooey liquid cheese and sour cream. The potatoes were crispy, and I didn't mind the overall taste of the potato-filled burrito once I got past the first bite. When I first opened up the Crunchwrap, I was disappointed to see that the tortilla was poorly constructed, with lettuce and tomatoes spilling from its grilled folds.
Despite its contents tumbling out of it, I found the Crunchwrap to be a little stingy on the fillings.
It could've used a little more beef. However, the lettuce and tomatoes tasted very fresh, and I enjoyed the texture of the crunchy hard shell of the inner taco shell layer. Rather than enveloping its contents perfectly in a perfectly browned tortilla, this burrito looked underdone on the outside. However, I was pleasantly surprised when I bit into its casing. Though each bite was perfectly cheesy, it wasn't too gooey, and the beef flavor definitely came through.
The burrito immediately looked promising, its perfectly grilled tortilla beckoning me to take a bite. Taco Bell's Quesarito is described as a quesadilla wrapped into a burrito, and that's exactly what I discovered inside. The rice was fluffy and plentiful, and there was an adequate amount of beef as well. A triple threat of nacho cheese sauce, sour cream, and chipotle sauce added a creaminess to the burrito, making for a balanced bite.
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