Kitchen · Menu Plan · Recipes

Recipe: Burrito Casserole

I have decided that it IS possible to make every kind of dish healthier. Just because we are eating organic and are more mindful of the foods we are putting in our bodies doesn’t mean we have to give up comfort foods or casseroles or things usually perceived as unhealthy. (Ok, not that casseroles are, but usually there is a sauce involved and those can get pretty fatty or unhealthy.) You can make anything healthy…if you’re making it from scratch and only adding minimal amounts of processed things. Obviously, the most healthy would be without adding ANYTHING processed but I know that can be time-consuming and not everyone has that kind of time.

Yesterday I was going to make bean and cheese burritos, but after starting the fast-soak method for my pinto beans and beginning to mix the batter for my homemade tortillas I really didn’t feel like making a bunch of individual burritos and wrapping them. So, I turned it into a casserole. Here’s the resulting recipe:

Bean and Bean Burrito Casserole 🙂

2 cups prepared refried beans (I used the fast-soak method with my pinto beans)

2 cups salsa (we had Taco Bell brand…using up a stockpile of them from several months ago! you could use whatever kind – chunky, homemade, etc.)

6 tortillas

1/2 can black beans, drained

2 cups shredded cheese, any kind

Preheat oven to 350 degrees. Line bottom of 9×13 baking dish with 3/4 cup salsa. Spread to cover bottom. Place 2 tortillas over salsa (cut and spread out, if needed, to cover more surface area). Spread 1 cup of refried beans over tortillas. Sprinkle all of the black beans over the refried beans. Sprinkle 1 cup of the cheese over the beans.

Place 2 more tortillas over the cheese/bean layer. Spread remaining 1 cup refried beans over tortillas. Place 1/2 cup of salsa over the beans. Cover with remaining 2 tortillas. Sprinkle remaining 3/4 cup salsa over and sprinkle with last 1 cup of cheese.

Bake for about 25-30 minutes until heated through and salsa on top is bubbling slightly and cheese is completely melted.

Serves 6-8.

We ate this last night with taco rice (brown rice cooked in water seasoned with 2 TBSP taco seasoning – YUM!) and raw carrots.

If you’re interested in the fast-soak method for dry pinto beans:

*Sort through desired amount of beans for any rocks or non-bean items (especially if you buy beans from a bulk section and they aren’t bagged beforehand), then rinse and drain. Place in pot with enough water to cover plus an extra 3 inches of water above beans. Bring to just about a boil, then cover and remove from heat. Let sit for one hour then drain soaking water and cover with water to  finish cooking. To cook, bring to boil then simmer anywhere from 30 minutes to 90 minutes, depending on size of beans. Salt about 3/4 of the way through that cooking time, when beans can be bitten but aren’t able to mush yet.

For homemade flour tortillas:

*Mix 3 cups flour, 1/3 cup vegetable oil, 1 tsp salt and 1 cup warm water. Once combined into ball of dough, break into 12 balls. Roll each ball on lightly floured surface into round flat shape. Heat on flat pan on medium heat, until sides are speckled brown like you see on tortillas from store.




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