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Bean Burrito Casserole




Source of Recipe


Gourmet December 1990


List of Ingredients




***FOR THE FILLING***
1 onion -- chopped fine
4 garlic cloves -- minced
3 tablespoons olive oil
two 1-pound cans black -- pinto, or pink
-- beans, rinsed and
-- drained
1 cup tomato sauce
2 teaspoons ground cumin
4 fresh or pickled jalapeno chilies if -- seeded and chopped
-- desired -- (wear rubber
-- gloves)
1/4 cup chopped fresh coriander if desired
twelve -- (7- to 8-inch) flour
-- tortillas warmed
1 1/2 cups grated Monterey Jack -- (about 6 ounces)
guacamole and tomato salsa as
-- accompaniments


Recipe



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 350F. oven for 10 minutes. Serve the burritos with the guacamole and the salsa.

Makes 12 burritos, serving 6.