Ingredients for Bean Burrito Casserole
- 1 medium chopped onion
- 2 cloves minced garlic
- 1 tablespoon olive oil
- Black Beans (not used in recipe)
- 1 (15-ounce) can tomato sauce
- 1 teaspoon ground cumin
- Jalapeno Chiles (not used in recipe)
- 1 tablespoon chopped fresh coriander
- 12 (6-inch) flour tortillas
- 1 ½ cups shredded Monterey Jack cheese
- Guacamole (as desired for serving)
- Salsa (as desired for serving)
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How to Make Bean Burrito Casserole
- **Sauté Aromatics:** Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add 1 medium chopped onion and 2 cloves minced garlic. Cook, stirring occasionally, until softened (about 5 minutes).
- **Prepare Bean Filling:** Add 2 (15-ounce) cans of drained and rinsed kidney beans to the skillet. Mash about half of the beans coarsely with a potato masher or the back of a spoon. Stir in 1 (15-ounce) can of tomato sauce, 1 teaspoon ground cumin, ½ teaspoon chili powder (adjust to taste), ½ teaspoon salt, and ¼ teaspoon black pepper. Simmer for 3-5 minutes, or until slightly thickened. Stir in 1 tablespoon chopped fresh coriander.
- **Assemble Burritos:** Warm 12 (6-inch) flour tortillas. Spread about ⅓ cup of the bean filling down the center of each tortilla. Roll up the tortillas, leaving the ends open.
- **Bake:** Arrange the burritos, seam-side down, in a lightly greased 9x13 inch baking dish. Sprinkle 1 ½ cups shredded Monterey Jack cheese over the burritos.
- **Bake (Covered):** Cover the baking dish with foil and bake in a preheated 350°F (175°C) oven for 10 minutes.
- **Serve:** Remove foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly. Serve immediately with your favorite guacamole and salsa. Top with sour cream and chopped tomatoes.
- **Yields:** 12 burritos (serves 6)
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
15g
Fat
38g
Carbs
23g
