Saturday, March 15, 2008

Burrrrrritos baby

Easy Cheesy Bean Burritos (created by Alane)

2 cans fat free refried beans
1 can (4oz) diced green chilies
1 can whole kernel corn, drained
1 can diced tomatoes, drained
1 can black olives, chopped or sliced
A few dashes of cumin (to taste)

A few dashes of garlic powder (to taste)
1 jar mild enchilada sauce
Shredded cheddar cheese, enough to cover the top (we like lots)
1-package whole-wheat tortillas (or whatever kind you like best)

Preheat oven to 350
Mix refried beans, chilies, corn, tomatoes, olives, cumin & garlic powder in a large saucepan over medium high heat until heated through; stir occasionally
Heat tortillas in microwave for about 1 minute
Place a cup or so of bean mixture on each tortilla, roll up & place in 15 X 10 Pyrex baking dish, overlapping them so they will fit (the last 2 will go along the side)
Cover with enchilada sauce & sprinkle with cheese
Bake for 30 minutes or until cheese is melted & sauce is bubbly

You can use a 13 X 9 baking dish but you will not use all the tortillas or filling. If you do this, I would suggest making chips out of the extra tortillas & use the extra filling as dip. Cut each tortilla into 8 wedges & place on a baking sheet. Bake @ 350 for 5 to 10 minutes or until dry & crisp. Mix your favorite hot sauce or salsa into filling (kind of bland otherwise, the enchilada sauce provides the spice for the burritos) & enjoy.

I don't use spicy ingredients because the kids & I are sensitive to spicy food. Please feel free to change this to your tastes - I'd rather you make it right for your family than say "ewww! What was she thinking?"

I came up with this recipe because I like the texture of tortillas when they are coated with something. At restaurants they have a special grill they use to heat them & make them pliable & I like that but it’s hard to copy at home. So, I decided to do burritos in a baking dish so I could cover them in sauce. I got lucky with this one, it was pretty much right on the first try. Chris loves these & it provides lots of leftovers, which I love with my busy schedule. We usually just cut them up like you would a Lasagna. If you want to eat them burrito style I would suggest not layering them in the pan so you can tell where one ends and the other begins.

I hope you love them as much as we do!


Mari said...

These sound good. I like the idea of corn in them - I always like that in salsa. I'm afraid none of us like olives so they would be left out! Thanks - I'll be trying these!

Kate said...

Okay, that sounds delicious and I'll have to try it! Maybe this week when I have extra time. I sounds easy normally, but every time I try something new it takes me forever. I'll let you know how it works out. =)

Rebekah said...

Yumm! I love mexican. I make enchilladas but I now want to try this. The kids will love it

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