Bean Burrito Casserole
Submitted by crazychef99
Bean burrito casserole layers tortillas with pinto beans, brown rice, and scallions under a homemade chili-spiked enchilada sauce. Vegetarian make-ahead Mexican casserole baked in one dish.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minThis is the kind of casserole you build on a Sunday and eat from all week. Soft flour tortillas wrap around a filling of pinto beans, brown rice, and chopped scallions, then get blanketed in a from-scratch enchilada sauce that takes less than 10 minutes to make.
The sauce is the workhorse here. Tomato sauce thickens with cornstarch into a glossy, chili-laced coating that clings to every tortilla edge. Three tablespoons of chili powder does the heavy work, while garlic and onion powders fill out the savory base. It’s worth making a double batch since the recipe note suggests using it across other Mexican dishes.
Building the casserole is straightforward: a layer of sauce on the bottom keeps the tortillas from sticking, then each one gets filled, rolled, and packed seam-side down so they don’t unravel. The covered bake in the oven steams the tortillas tender while the sauce reduces around them.
Kitchen Tips
- Warm the tortillas briefly before rolling so they flex without cracking. A 10-second microwave or a quick toast in a dry skillet does it.
- Pack the rolled burritos snugly side by side. Gaps let the sauce pool and the tortillas dry out.
- For a crisp top, uncover the dish for the last 10 minutes of baking.
- Leftovers reheat well in a 350°F (175°C) oven for 15 minutes covered with foil.
Variations
- Swap pinto beans for black beans and add a cup of corn for sweetness.
- Top with shredded Monterey Jack or pepper jack for the last 10 minutes of baking.
- Tuck a roasted poblano strip into each burrito for smoky heat.
Ingredients
Directions
This may be made without the brown rice; use 5 cups mashed cooked and drained beans instead.
The sauce can also be used in other Mexican recipes.
To make the enchilada sauce combine all ingredients in a saucepan and cook, stirring constantly, until the mixture boils and thickens, about 7 minutes.
Preheat the oven to 350℉ (180℃).
Spread 1 cup of the enchilada sauce in the bottom of a covered casserole dish.
Take one tortilla at a time and spread some beans, rice, and scallons down the center.
Roll up and place seam-side-down in the casserole dish.
Repeat until all ingredients are used.
Pour the remaining enchilada sauce over the rolled-up tortillas, cover, and bake for 30 minutes.
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