Prep 20 mins
Cook 10 mins
Top with loads of sour cream and chopped tomatoes for an easy delicious supper! From Gourmet.
For the filling
- 1 onion, chopped fine
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 (1 lb) cans black beans or 2 (1 lb) cans pinto beans or 2 (1 lb) cans pink beans, rinsed and drained
- 1 cup tomato sauce
- 2 teaspoons ground cumin
- 4 jalapeno chiles, fresh or pickled,seeded and chopped (wear rubber gloves) (optional)
- 1⁄4 cup chopped fresh coriander (optional)
- 12 flour tortillas, warmed (7- to 8-inch)
- 1 1⁄2 cups grated monterey jack cheese (about 6 ounces)
- guacamole, as accompaniments
- salsa, as accompaniments
- 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 350°F.
- oven for 10 minutes.
- Serve the burritos with the guacamole and the salsa.
- Makes 12 burritos, serving 6.
Another winner from BEV. I doubled the recipe as I needed 2 trays: 1 for our dinner, and 1 for DD's work luncheon. I used black beans, canned chilies (cause I dont like chopping fresh jalapenos) a little hint of dried coriander, and monterey pepperjack cheese. I mashed the beans in the pan with a potato masher as the spoon didnt work for me. Served with homemade guacamole, sour cream, and jarred salsa. The burritos were a big hit at DD's work and a bigger hit at home. I had only 3 leftover which DH claimed for his lunch the next day. They were great reheated in the microwave. Thanks Bev for another KEEPER!
I did this tonight, but really made it into kind of a bean lasagna. Made the topping for 4 servings... Did 1 can light kidney beans and 1 can pinto. Added the spices as stated with quite a bit extra garlic (fresh and garlic powder). Also added a can of Mexi-Corn (sweet corn with Mexican seasoning). Then....I layered two flour tortillas on the bottom of a 9 x 13 pan, scooped half the mixture on top, then about 2 cups of Mexican blend cheese and green onions. And then I repeated that ending with the cheese again. Put it in the oven for about 20-30 minutes on 400 for the cheese to melt and it to warm up. It was awesome. You could really go any way with this and do your own thing! Thank you :)
Yum! An easy, delicious, and highly recommended vegetarian recipe! I didn't use chilies, and used dried coriander, and it still turned out great!