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    You are in: Home / Recipes / Quick & Easy Bean Burrito Casserole Recipe
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    Quick & Easy Bean Burrito Casserole

    Quick & Easy Bean Burrito Casserole. Photo by Greeny4444

    1/1 Photo of Quick & Easy Bean Burrito Casserole

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Little Bee's Note:

    I got these from Razzle Dazzle Recipes and they are delicious and fairly low fat. I modified a few ingredients to suit our tastes and you can serve them with whatever garnish you like.

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    Serves: 6



    Units: US | Metric


    1. 1
      To make the filling:.
    2. 2
      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 a potato masher.
    3. 3
      Add the tomato sauce, the cumin, the chilies, chili powder, and salt and black pepper to taste, simmer the mixture, stirring, for 5-7 minutes, or until it is slightly thickened.
    4. 4
      Working with 1 warmed tortilla at a time (keep the others covered while working with each) spread about 3 tablespoons of the filling down the center of each tortilla.
    5. 5
      Working from the sides fold in the ends and then roll the tortillas enclosing the filling.
    6. 6
      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 10-12 minutes.
    7. 7
      Sprinkle with green onions and serve with sour cream and salsa.

    Ratings & Reviews:

    • on May 16, 2012


      I had made a BIG pot of Pintos - so went looking of something to do with them and found your recipe Little Bee.
      Since my pintos had been cooked with chilies, cumin, onions and bell peppers, I was not sure how much of the same things to add to make this recipe - but I went for it.
      And my flour tortillas were the small variety.... so, I added the 3 tsp of bean mixture and ended up rolling the burritos instead of making neat little packets.
      Grated Cheddar over all and covered with foil and followed the recipe.
      To serve I topped with some sour cream and hot salsa with a salad topped with Salsa Ranch Dressing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2011

      I am planning on making a batch of these and freezing them for my husband's lunches. SO fast, easy, and good! I used the mix of pinto and black beans and used only half of the chilies to be sure not to make them too hot, but they weren't so next time I'll put it all in. I love a quick meal like this! My 4 year old that doesn't eat anything even liked it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2011


      These were really good. I used 1 can low fat refried beans and 1 can kidney beans. I didn't have any tomato sauce so used 1 cup salsa. Cut the cumin down to 1/2 tsp for wimpy DH. Used taco cheese, the kind with spices, on top and served with green onions, diced fresh tomatoes and sour cream. And rooster sauce for those of us who aren't wimpy. DH thought they should have had taco meat instead of the whole beans but I made this recipe because it was meatless (and so was I).

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)


    Nutritional Facts for Quick & Easy Bean Burrito Casserole

    Serving Size: 1 (314 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 483.3
    Calories from Fat 111
    Total Fat 12.4 g
    Saturated Fat 2.5 g
    Cholesterol 0.0 mg
    Sodium 803.7 mg
    Total Carbohydrate 76.5 g
    Dietary Fiber 12.4 g
    Sugars 5.2 g
    Protein 17.4 g

    The following items or measurements are not included:

    reduced-fat cheddar cheese

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