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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.

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Bean Burrito Casserole Recipe