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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!
I made this for dinner last night. It was so good and easy. I added some shredded rotisserie chicken for a little extra protein too. My family really enjoyed these and I'm sure I will make again. Thanks for posting!
This is a perfect bean burrito recipe with great flavors. I did sub a can of green chilis for the jalapenos. Easy, cheap and quick to put together. Thanks, Bev!
Yummy this was delicious! I halved the recipe and used refried beans and just mixed them in. Also I used colby jack cheese instead of monterrey jack. I folded these up like regular burritos, and did not keep the ends open. Also, I only had soft taco shells so, this made several mini bean burritos. Served with Spanish Rice (Spanish Rice). Thanks so much for sharing, I will definitely make again!
Thanks for sharing this recipe, Bev. It's a great quick-fix supper! The filling would also make a very good refritos side dish. I've made the burrito casserole with black beans as written, and also with a combination of black beans & partially drained chili beans, while using a slightly reduced amount of tomato sauce. I've been getting ten burritos from the recipe, but can only fit eight into a 9x13" baking dish. That gives me a couple extras for a nice lunch!
These tasted like a more sophisticated version of Taco Bell's bean burrito (this is not intended as an insult). The cumin really shines, and topped with guacamole, salsa & sour cream this makes a nice filling dinner. I made with pinto beans, used 1 jalapeno finely diced and a few splashes of Choloula hot sauce. The current photo of this recipe looks misleading, there is not anything red on top of these burritos. The red (tomato sauce) is inside and blends in where you don't even notice its there. The top has ooey gooey melted cheese and looks white or yellow, depending on your cheeses.
This is a great dish. Inexpensive and flavorful. I made a few modifications: I used a can of refried beans instead of mashing my own, and used cayenne pepper instead of jalapeno chiles. I used about half the can of tomato sauce in the filling, then poured the rest on the bottom of my casserole dish before putting the burritos in the dish. Although the recipe calls for 12 burritos, I was only able to fit 7. I used dragonfly's bulk uncheese mix to make this a vegan casserole. I found that I did not need any additional condiments. Delicious! I will be making this again. Thank you.
Very good and easy! I added a few extra garlic cloves but otherwise stuck to the recipe. Everyone really enjoyed the meal.I'm always looking for great vegetarian recipes and this is a keeper!.Thanks Bev!