Bean Burrito Casserole Recipe

Ingredients for Bean Burrito Casserole

• 1 medium onion, chopped
• 2 cloves garlic, minced
• Olive Oil
• Black Beans
• 1 (15-ounce) can tomato sauce
• Ground Cumin
• Jalapeno Chiles
• Fresh Coriander
• Flour Tortillas
• Monterey Jack Cheese
• Guacamole (to taste)
• Salsa (to taste)

How to Make Bean Burrito Casserole

1. **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).
2. **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.
3. **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.
4. **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.
5. **Bake (Covered):** Cover the baking dish with foil and bake in a preheated 350°F (175°C) oven for 10 minutes.
6. **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.
7. **Yields:** 12 burritos (serves 6)