Bean Burrito Casserole
|Onion||1 , chopped fine|
|Garlic||4 Clove (20 gm), minced|
|Olive oil||3 Tablespoon|
|Canned black beans/Pinto beans /pink beans||2 Pound, rinsed and drained (Two 1-pound cans)|
|Tomato sauce||1 Cup (16 tbs)|
|Ground cumin||2 Teaspoon|
|Jalapeno chilies||4 , seeded and chopped (fresh or pickled, if desired, wear rubber gloves)|
|Chopped fresh coriander||1⁄4 Cup (4 tbs) (if desired)|
|Flour tortillas||12 , warmed (7- to 8-inch)|
|Grated monterey jack cheese||1 1⁄2 Cup (24 tbs) (guacamole and tomato salsa as accompaniments)|
Make the filling: In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon.
Add the tomato sauce, the cumin, the chilies, and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the coriander.
Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open.
Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350° F. oven for 10 minutes.
Serving size: Complete recipe
Calories 3238 Calories from Fat 1251
% Daily Value*
Total Fat 148 g228.1%
Saturated Fat 48.7 g243.4%
Trans Fat 0 g
Cholesterol 198.1 mg66%
Sodium 7475.7 mg311.5%
Total Carbohydrates 353 g117.7%
Dietary Fiber 55.3 g221.2%
Sugars 37.4 g
Protein 126 g252.6%
Vitamin A 89.4% Vitamin C 126.1%
Calcium 262% Iron 126.1%
*Based on a 2000 Calorie diet