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    You are in: Home / Recipes / Bean Burrito Bake Recipe
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    Bean Burrito Bake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Babushka's Note:

    A versatile dish with southwest flavor that can be stuffing for your burritos or a hearty dip for tortillas. Vegetarian and delicious! My family has been known to eat this wrapped in floured tortillas, on tortilla chips, and even piled over a thick slice of toasted bread and eaten with a fork!

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    Serves: 8



    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      To 2 quart baking dish add the black beas,kidney beans, corn, tomatoes. (Drain all except the tomatoes.).
    3. 3
      Sprinkle over the top all of the spices. Then add the cheese and rice.
    4. 4
      Mix well so the rice is dampened by the tomato juices.
    5. 5
      Cover and bake for 20 minutes.
    6. 6
      Remove from oven and add 4 oz fat free sour cream. Mix so it is evenly distributed through the dish.
    7. 7
      Return to oven and bake 10 more minutes.
    8. 8
      Allow to cool only briefly before serving unless you intend to use as a dip. In this case serve it warm but not hot.

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    Ratings & Reviews:

    • on March 31, 2010


      I think this recipe has potential, but as is, it was not for us. I followed the recipe. It was pretty bland and the rice was still crunchy. Sorry.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 06, 2006


      This is very good and very easy to make. It is so versatile. A great quick meal for a busy weeknight!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Bean Burrito Bake

    Serving Size: 1 (237 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 258.7
    Calories from Fat 34
    Total Fat 3.8 g
    Saturated Fat 1.7 g
    Cholesterol 7.5 mg
    Sodium 219.4 mg
    Total Carbohydrate 46.2 g
    Dietary Fiber 8.1 g
    Sugars 5.2 g
    Protein 12.2 g

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