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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bean Burrito Casserole Recipe

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This recipe for Bean Burrito Casserole is from Mountain Mama Cookbook, 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:  
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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