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La Belle Cuisine

Bean Burrito Casserole
Gourmet December 1990

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 jalapeño chilies, if desired,
seeded and chopped (wear rubber gloves)
1/4 cup chopped fresh cilantro
Twelve 7- to 8-inch flour tortillas
1 1/2 cups grated Monterey Jack cheese (6 oz.)
Guacamole (see below) and salsa as accompaniments

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. Add the tomato sauce, cumin, chiles, 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.
To warm the tortillas: (In the oven): Stack 6 tortillas at a time, wrap
each stack in foil, and heat the tortillas in the middle of a preheated 325-degree F. oven for 15 minutes. (If the tortillas are very dry to begin with,
pat each tortilla between dampened hands before stacking them.) (In the microwave): Stack 6 tortillas at a time, wrap each stack in a microwave
-safe plastic bag, and heat the tortillas in microwave oven at high power (100%) for 30 seconds to 1 minute, or until they are heated through and pliable.
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.
Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkling them with Monterey Jack cheese, and bake them, covered
with foil, in the middle of a preheated 350-degree F. oven for 10
minutes. Serve with guacamole and salsa.  Makes 12 burritos,
serving 6.

Favorite Guacamole (not included in Gourmet recipe)

3 ripe avocados (preferably California)
1 fresh jalapeño chili pepper, stemmed,
seeded and finely chopped
1/2 white onion, diced
2 cloves garlic, minced
1/4 cup coarsely chopped fresh cilantro
Juice of 1 lime
1/2 teaspoon salt
Freshly ground black pepper
1 ripe tomato, seeded and diced (optional)

Cut each avocado lengthwise into quarters, removing the pit. Peel off the
skin and place the pulp in a bowl. Using a potato masher or your hand,
mash lightly. Add the jalapeño, onion, garlic, cilantro, lime juice, salt, and pepper to taste and the diced tomato, if using. Mix just until combined; chunks of avocado should remain visible.
 

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