1/1 Photo of Bean Burrito Casserole
This is from a local paper, but the paper's name and date are missing from my clipping. I serve this with guacamole and salsa.
My Private Note
Units: US | Metric
- 1 onion, chopped fine
- 4 clove garlic, minced
- 44.37 ml olive oil
- 2 (907.18 g) can black beans or 2 (907.18 g) can pinto beans or 2 (907.18 g) can pink beans, rinsed and drained
- 236.59 ml tomato sauce
- 9.85 ml ground cumin
- 4 fresh jalapeno chilies or 4 pickled jalapeno chilies, if desired seeded and chopped
- 59.14 ml chopped cilantro, if desired
- 12 7-inch flour tortillas or 12 8-inch flour tortillas, warmed
- 170.09 g grated monterey jack cheese
- 1In 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.
- 2Add 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 cilantro.
- 3Working 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.
- 4Arrange 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.
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Nutritional Facts for Bean Burrito Casserole
Serving Size: 1 (352 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 684.3
- Calories from Fat 216
- Total Fat 24.1 g
- Saturated Fat 8.6 g
- Cholesterol 26.7 mg
- Sodium 964.9 mg
- Total Carbohydrate 88.8 g
- Dietary Fiber 17.3 g
- Sugars 4.8 g
- Protein 29.5 g