Bean Burrito Bake
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
8 burritos
- Serves:
- 8
ingredients
- 425.24 g can kidney beans (cannellini)
- 425.24 g can black beans
- 425.24 g can sweet corn (not cream style)
- 425.24 g can diced peeled tomatoes
- 1.23 ml cayenne pepper
- 1.23 ml chili powder
- 1.23 ml ground black pepper
- 2.46 ml cumin seed
- 4.92 ml onion powder
- 118.29 ml monterey jack cheese
- 354.88 ml instant rice
- 113.39 g fat free sour cream
directions
- Preheat oven to 350°F.
- To 2 quart baking dish add the black beas,kidney beans, corn, tomatoes. (Drain all except the tomatoes.).
- Sprinkle over the top all of the spices. Then add the cheese and rice.
- Mix well so the rice is dampened by the tomato juices.
- Cover and bake for 20 minutes.
- Remove from oven and add 4 oz fat free sour cream. Mix so it is evenly distributed through the dish.
- Return to oven and bake 10 more minutes.
- Allow to cool only briefly before serving unless you intend to use as a dip. In this case serve it warm but not hot.
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RECIPE SUBMITTED BY
I'm a new mother from Maryland who is just a baker at heart. I'm always on the lookout for new recipes, especially those from my ethnic origins (Polish, German, and Irish), or places where we have recently travelled (mexico).