Top Review by rsarahl
Well, I made this 2 ways because the ingredient list lists cheese and the instructions say to bake until cheese is melted... but don't say where to put the cheese. So, I made this one time with the cheese in the burrito and one time with the cheese sprinkled on top. Both ways were great, though we were partial to the cheese being baked on top. The sauce is spicy, but not too hot... and tempers the creamy black beans. Served this with guacamole and diced tomato. Requires a fork to eat gracefully.... it's a rich, saucy, cheesy, yummy mess that makes you want to lick your plate!
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 (16 ounce) cans black beans, rinsed and drained
- 1 cup tomato sauce
- 1 -2 teaspoon ground cumin
- 4 fresh jalapeno peppers or 4 pickled jalapeno peppers, seeded and chopped
- salt and pepper
- 1⁄4 cup chopped fresh coriander
- 12 flour tortillas, warmed (8-inch)
- 1 1⁄2 cups shredded monterey jack cheese
Directions See How It's Made
- In a large skillet, saute the onion and garlic in oil until the onion is tender.
- Add the beans; mash about half of the beans with the back of a wooden spoon.
- Add the tomato sauce, cumin, jalapenos, salt, and pepper.
- Simmer for about 5-10 minutes, stirring occasionally, until the mixture is thickened slightly.
- Stir in the coriander.
- Spread 3 tablespoons of the bean mixture down the center of each tortilla; then roll up the tortilla.
- Arrange rolled up tortillas, seam side down in the large baking dish, and sprinkle cheese evenly over the top of the burritos.
- Bake, covered with foil at 350 degrees for 10-15 minutes or until heated through and the cheese is melted.
- Serve with guacamole and salsa.