Bean Burrito Casserole
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
For Filling:
1 onion, chopped fine
4 garlic cloves, minced
3 Tbsp. olive oil
2 (16 oz.) cans of black, pinto or pink beans, rinsed and drained
1 cup tomato sauce
2 tsp. ground cumin
5 fresh jalapeno chiles, seeded and chopped
1/4 cup chopped fresh cilantro, if desired
12 (8
1-1/2 cups grated Monterey Jack cheese
guacamole and tomato salsa as accompaniments
Instructions:
Filling:
In a large skillet cook the onion and garlic in oil over low heat, stirring until the onion is soft and translucent. Add the beans and mash about half of them with the back of a wooden spoon. Add the tomato sauce, cumin, chiles and salt and pepper to taste. Simmer, stirring for about 3-5 minutes or until the mixture has slightly thickened. Stir in the cilantro.
Working with one warm tortilla at a time, spread about 3 Tbsp. of the filling down the center of each tortilla and roll them, enclosing the filling but keeping the ends open. Arrange with the seams down in a baking dish (1 layer) and sprinkle with Monterey Jack cheese. Bake covered with foil for about 10 minutes in a 350F oven. Serve with salsa and guacamole.
Makes 12 servings.