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Bean Burrito Casserole

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Ingredients

Adjust Servings:
1 onion, chopped fine
4 cloves garlic, minced
3 tablespoons olive oil
2 (1 lb) cans pinto beans or (1 lb) cans pink beans, rinsed and drained
1 cup tomato sauce
2 teaspoons ground cumin
4 jalapeno chiles, fresh or pickled,seeded and chopped (wear rubber gloves) (optional)
1/4 cup chopped fresh coriander (optional)
12 flour tortillas, warmed (7- to 8-inch)

Nutritional information

574.7
Calories
189 g
Calories From Fat
21 g
Total Fat
7.7 g
Saturated Fat
25.1 mg
Cholesterol
750.9 mg
Sodium
71.8 g
Carbs
16.1 g
Dietary Fiber
3.8 g
Sugars
26.3 g
Protein
318 g
Serving Size

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Bean Burrito Casserole

Features:
    Cuisine:

    I crave the wholesomeness of this dish.

    • 50 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Bean Burrito Casserole


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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    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 350f.

    5
    Done

    Oven For 10 Minutes.

    6
    Done

    Serve the Burritos With the Guacamole and the Salsa.

    7
    Done

    Makes 12 Burritos, Serving 6.

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