Cook1 hr 5 mins
Provides the perfect protein combination....beans and corn. This is a recipe from the Moosewood Restaurant. (I've updated the # of servings...I agree with Longhorm Mama....1 burrito is reasonable serving..thanks for the input) The filling also freezes well. I make a big batch and freeze the filling in ziploc bags and then assemble and bake when needed.
- 5 cups cooked pinto beans (or kidney beans)
- 1⁄4 cup vegetable oil
- 4 -5 garlic cloves, minced
- 4 cups onions, chopped
- 3 medium green peppers, chopped
- 1 1⁄2 tablespoons ground cumin
- 1⁄4 teaspoon cayenne
- 1 tablespoon ground coriander
- 1 cup corn
- 1⁄2 cup black olives, chopped
- 1 1⁄3 cups sharp cheddar cheese, grated
- 12 wheat flour tortillas
- 1 cup cheddar cheese, grated
- 1 cup sour cream
- Drain the cooked beans and save the liquid.
- Saute the garlic and onions in oil for several minutes until onions are translucent.
- Add the peppers and all of the spices and continue to saute until peppers are tender.
- Cover the vegetables, remove from heat, and set aside.
- Mash the beans with a potato masher adding enough of the reserved liquid to reach the consistency of mashed potatoes.
- Mix the mashed beans, vegetables, corn, olives, and cheese. Salt to taste.
- Preheat oven to 400°F.
- Place each tortilla flat on the counter.
- Spoon about 1/2 - 3/4 cup bean mixture onto the tortilla half closest to you.
- Roll the tortillas from the bottom up, putting pressure on the fililng so that it will be evenly distributed and will reach the open edges of the rolled tortilla.
- Place the burritos, rolled edge down in an oiled baking pan.
- Brush will oil, cover with a damp cottom cloth, and bake, tightly covered with foil for 45 minutes.
- Uncover the pan, remove the cloth, sprinkle with additional grated cheese and bake 5 more minutes.
- Serve the burritos topped with sour cream.
We made this for dinner last night and will definitely be making it again! It was very tasty and extremely filling. We ate dinner early and this kept me satisfied all night. The only thing I did different was use peanut oil instead of veggie oil - only because I don't have any veg oil in the house, and I left out the black olives for my husband's preference. Taking another reviewer's suggestion, we also made the Chuy's Deluxe Tomatillo Sauce, and put it on top of the burritos before baking. Thanks for the tip because it was delicious!! (Although I don't know what the heck Chuy means.)
Wow, this recipe was FANTASTIC. We eat a lot of Mexican food variations, and this was one of the best I've made. I think the only recipe that comes close to being as good is, appropriately, a recipe out of the original Moosewood Cookbook, eggplant and almond enchiladas. I used whole wheat tortillas, red peppers instead of green, fresh corn, and lots of Cabot sharp cheddar. YUMMMMM.<br/><br/>In our oven, these were done in 20 minutes at 400oF. I then put tinfoil on them loosely (not sealing in steam) and kept them warm at 220oF for nearly an hour, and they were still perfect.
I have made this at least a half dozen times and love it everytime. I think the flavoring is a bit bland so I add a lot more seasoning, including chili peppers, chili powder, and a lot more cumin. I have used the tomatillo sauce on it and it's great too! I also use a variety of peppers: red, yellow, jalepeno, etc. This recipe makes a lot of food. So I bake two smaller containers from one batch and put one in an aluminum baking sheet that I put in the freezer for later use.