Quick, Easy -N- Fast Burrito Casserole Recipe
For the filling:
1 onion, chopped fine
4 garlic cloves, minced
3 T. olive oil
2 1-pound cans black, pinto, or pink beans, rinsed and drained
1 C. tomato sauce
2 t. ground cumin
4 fresh or pickled jalape�o chilies if desired, seeded and chopped
1/4 C. chopped fresh coriander if desired
twelve 7- to 8-inch flour tortillas warmed
1 1/2 C. grated Monterey Jack (about 6 oz.)
guacamole and tomato salsa as accompaniments
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. 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.
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. 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 minutes. Serve the burritos with the guacamole and the salsa.
Makes 12 burritos, serving 6.
Razzle Dazzle Recipes
Quick, Easy -N- Fast Recipes