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Bean Burrito Casserole

Source of Recipe

From "The Best Casserole Cookbook Ever" by Beatrice Ojakangas


Recipe Introduction

"If the kids like Mexican food, try this. If you don't have diced tomatoes with green chiles (I prefer the Ro-tel brand), you can substitute mild, medium, or hot tomato salsa. Offer an ice cream sundae for dessert."

List of Ingredients

â—¦ 3 tablespoons olive oil
â—¦ 1 medium onion, finely chopped
â—¦ 4 cloves garlic, minced
â—¦ 2 cans (15 ounces each) red kidney beans, rinsed and drained
â—¦ 1 can (10 ounces) diced tomatoes and green chiles, with their juice
â—¦ 2 teaspoons ground cumin or chili powder
â—¦ Salt and pepper to taste
â—¦ ¼ cup chopped fresh cilantro (optional)
â—¦ 12 (8-inch) flour tortillas
â—¦ 1 ½ cups shredded Monterey Jack cheese
â—¦ Guacamole for serving
â—¦ Tomato salsa for serving


Recipe

Preheat the oven to 350° F. Coat a 9-by-13-inch baking dish with cooking spray.

Heat the oil in a large heavy skillet. Add the onion and garlic and cook over medium-low heat until the onion is softened, about 5 minutes. Add the beans, and mash about half of them with the back of a wooden spoon. Add the diced tomatoes and chiles with their juice and the cumin. Season with salt and black pepper to taste. Simmer the mixture, stirring, for 5 minutes, or until thickened slightly, and stir in the cilantro, if desired.

To soften the tortillas, place them between sheets of dampened paper towels and microwave for 30 seconds to 1 minute. Spread about 3 tablespoons of the bean mixture down the center of each softened tortilla. Roll up, enclosing the filling, but leaving the ends open.

Arrange the filled tortillas, seam side down, in a single layer in the baking dish. Sprinkle with the cheese and cover with aluminum foil. (At this point, you can cover and refrigerate the casserole for up to one day. Add 5 to 10 minutes to the baking time.)

Bake for 10 minutes, or until the cheese is melted and the burritos are heated through. Serve hot with guacamole and salsa.

Serves 6