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Baked Beanritos Recipe

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This recipe for Baked Beanritos is from The Yorktown Young Women Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium onion, chopped,
4 cloves garlic, pressed,
3 T. vegetable oil (I use veggie broth),
1 16-oz. can black beans, drained and rinsed,
1 16-oz. can pinto beans, drained and rinsed,
1 15- oz. can enchilada sauce, divided,
1/2 c. salsa, plus extra for serving with meal,
3 t. cumin,
salt and pepper to taste,
12 flour tortillas, warmed whole wheat,
2 T. water,
mozarella cheese (optional)
Directions:
Directions:
• Pre-heat oven to 350 degrees.
• In a skillet over medium heat, saute onion and garlic in oil.
• Add beans and mash with a potato masher.
• Add half of the enchilada sauce, 1/2 c. salsa, cumin, and salt and pepper to taste.
• Cook on low heat, simmering the mixture for about 3 minutes.
• Working with 1 tortilla at a time, spread about 3 T. of mixture down the center.
• Roll up, but keep the ends open.
• Repeat until all burritos are completed.
• Arrange burritos, seam side down, in a 9x13 baking dish.
• Add about 2 T. water to the remaining half can of enchilada sauce.
• Pour evenly over the top of the burritos.
• Cover with cheese, and bake, covered, for 15 to 20 minutes.

May serve put avocados and cut up tomatoes or sour cream on top.
Personal Notes:
Personal Notes:
(adapted from Saving Dinner, vegetarian menus) greenereating.com

 

 

 

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