Bean Burrito Casserole

"Top with loads of sour cream and chopped tomatoes for an easy delicious supper! From Gourmet."
 
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photo by Sirpezy photo by Sirpezy
photo by Sirpezy
photo by *Parsley* photo by *Parsley*
photo by Karabea photo by Karabea
photo by Karabea photo by Karabea
photo by zaar junkie photo by zaar junkie
Ready In:
30mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • 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.
  • Serve the burritos with the guacamole and the salsa.
  • Makes 12 burritos, serving 6.

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Reviews

  1. Another winner from BEV. I doubled the recipe as I needed 2 trays: 1 for our dinner, and 1 for DD's work luncheon. I used black beans, canned chilies (cause I dont like chopping fresh jalapenos) a little hint of dried coriander, and monterey pepperjack cheese. I mashed the beans in the pan with a potato masher as the spoon didnt work for me. Served with homemade guacamole, sour cream, and jarred salsa. The burritos were a big hit at DD's work and a bigger hit at home. I had only 3 leftover which DH claimed for his lunch the next day. They were great reheated in the microwave. Thanks Bev for another KEEPER!
     
  2. I made this for dinner last night. It was so good and easy. I added some shredded rotisserie chicken for a little extra protein too. My family really enjoyed these and I'm sure I will make again. Thanks for posting!
     
  3. I did this tonight, but really made it into kind of a bean lasagna. Made the topping for 4 servings... Did 1 can light kidney beans and 1 can pinto. Added the spices as stated with quite a bit extra garlic (fresh and garlic powder). Also added a can of Mexi-Corn (sweet corn with Mexican seasoning). Then....I layered two flour tortillas on the bottom of a 9 x 13 pan, scooped half the mixture on top, then about 2 cups of Mexican blend cheese and green onions. And then I repeated that ending with the cheese again. Put it in the oven for about 20-30 minutes on 400 for the cheese to melt and it to warm up. It was awesome. You could really go any way with this and do your own thing! Thank you :)
     
  4. Yum! An easy, delicious, and highly recommended vegetarian recipe! I didn't use chilies, and used dried coriander, and it still turned out great!
     
  5. This is a perfect bean burrito recipe with great flavors. I did sub a can of green chilis for the jalapenos. Easy, cheap and quick to put together. Thanks, Bev!
     
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Tweaks

  1. This is a great dish. Inexpensive and flavorful. I made a few modifications: I used a can of refried beans instead of mashing my own, and used cayenne pepper instead of jalapeno chiles. I used about half the can of tomato sauce in the filling, then poured the rest on the bottom of my casserole dish before putting the burritos in the dish. Although the recipe calls for 12 burritos, I was only able to fit 7. I used dragonfly's bulk uncheese mix to make this a vegan casserole. I found that I did not need any additional condiments. Delicious! I will be making this again. Thank you.
     
  2. We made this for dinner tonight - it was very good, very easy, and pretty quick, too. I adjusted it a little to our taste: I added browned lean ground beef, used both Cheddar and Monterey Jack cheeses, skipped the jalepenos, used granulated garlic instead of fresh, increased the cilantro, and added some tomato sauce both under and over the burritoes in the pan. They took about 15 minutes for the cheese to get all melty since there was more cheese. I made some guacamole and served the burritoes with the guacamole, some sour cream, and salsa. Yum!
     

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