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

    Bean Burrito Casserole. Photo by Sirpezy

    1/8 Photos of Bean Burrito Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Bev's Note:

    Top with loads of sour cream and chopped tomatoes for an easy delicious supper! From Gourmet.

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    Units: US | Metric

    For the filling


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      oven for 10 minutes.
    6. 6
      Serve the burritos with the guacamole and the salsa.
    7. 7
      Makes 12 burritos, serving 6.

    Ratings & Reviews:

    • on March 22, 2003


      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!

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    • on July 07, 2010


      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 :)

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    • on April 12, 2004


      Yum! An easy, delicious, and highly recommended vegetarian recipe! I didn't use chilies, and used dried coriander, and it still turned out great!

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    Read All Reviews (19)


    Nutritional Facts for Bean Burrito Casserole

    Serving Size: 1 (318 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 574.7
    Calories from Fat 189
    Total Fat 21.0 g
    Saturated Fat 7.6 g
    Cholesterol 25.1 mg
    Sodium 750.8 mg
    Total Carbohydrate 71.7 g
    Dietary Fiber 16.0 g
    Sugars 3.8 g
    Protein 26.2 g

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