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BEAN BURRITO CASSEROLE




List of Ingredients



• 1 FINELY CHOPPED ONION
  
• 4 MINCED GARLIC CLOVES
  
• 3 TABLESPOONS OLIVE OIL
  
• 2 ( 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 DESIRED, SEEDED AND CHOPPED
  
• 1/4 CUP CHOPPED FRESH CORIANDER IF DESIREDD
  
• 12 ( 7 OR 8") FLOUR TORTILLAS WARMED
  
• 1 1/2 CUPS GRATED MONTEREY JACK CHEESE ( 6 OUNCES)
  
• GUACAMOLE AND TOMATO SALSA
  






Instructions



1. IN A LARGE HEAVY SKILLET COOK THE ONION AND THE GARLIC IN OLIVE OIL OVER MODERATELY LOW HEAT, STIRRING UNTIL THE ONION IS SOFTENED, ADD THE BEANS AND MASH ABOUT HALF OF THEM COARSELY WITH THE BACK OF A WOODEN SPOON. ADD THE TOMATO SAUCE, CUMIN, CHILIES, SALT AND PEPPER TO TASTE, SIMMER THE MIXTURE STIRRING FOR 3 TO 5 MINUTES, OR UNTIL IT IS THICKENED SLIGHTLY, STIR IN THE CORIANDER.
   
2. WORKING WITH 1 WARM TORTILLA AT A TIME AND KEEPING THE OTHERS COVERED, SPREAD ABOUT 3 TABLESPOONS OF THE FILLING DOWN THE CENTER OF EACH TORTILLA AND ROLL UP THE TORTILLAS, ENCLOSING THE FILLING BUT KEEPING THE ENDS OPEN.
   
3. ARRANGE THE BURRITOS, SEAM SIDE DOWN IN ONE LAYER IN A BAKING DISH. SPRINKLE WITH MONTEREY JACK CHEESE AND BAKE COVERED WITH FOIL ON THE MIDDLE RACK FOR 10 TO 20 MINUTES, OR UNTIL HEATED THROUGH AND CHEESE IS MELTED. SERVE WITH GUACAMOLE AND SALSA.
   
4. 12 BURRITOS, 6 SERVINGS