"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Bean Burrito Casserole Recipe

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This recipe for Bean Burrito Casserole, by , is from Mountain Mama Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sondra Gunn
Added: Wednesday, May 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
For the filling:
1 onion, chopped fine
4 garlic cloves, minced
3 tablespoons olive oil
Two 1-pound cans black, pinto, or pink beans, rinsed and drained
1 cup tomato sauce
2 teaspoons ground cumin
4 fresh or pickled jalapeno chilies if desired, seeded and chopped (wear rubber gloves) 1/4 cup chopped fresh coriander if desired

Directions:
Directions:
Twelve 7- to 8-inch flour tortillas warmed
1 1/2 cups grated Monterey Jack (about 6 ounces)
Guacamole and tomato salsa as accompaniments

Number Of Servings:
Number Of Servings:
12 burritos - 6 servings
Personal Notes:
Personal Notes:
From Gourment December 1990

 

 

 

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