Spicy Bean and Burrito Bake

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(Recipe ID: 72)

Serves 6

Preparation time: 20 minutes; Cook time: 3 hours

Source: Merry Thomas M.S. R.D. L.D.

Very nutritious, tasty dish...can be made vegetarian with substitution of water for chicken broth.

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store.

  • 1 cup Pinto beans, washed and sorted
  • 3 cups Hot water
  • 1/4 cup Chopped onion
  • 1/4 cup Chopped green pepper
  • 1 Clove of garlic, minced
  • 1 1/2 teaspoons Chili powder
  • 3/4 teaspoon Ground cumin *
  • 3/4 cup Uncooked long-grain white rice *
  • 1/2 teaspoon Dried oregano leaves *
  • 1 1/2 cup Low-fat chicken broth
  • 1 8-ounce can whole tomatoes, drained and cut
  • 2 Tablespoons Sliced green onion
  • 2 Tablespoons Canned chopped green chilies
  • 1/4 teaspoon Salt *
  • 6 Whole wheat flour tortillas
  • 1 cup Shredded hard farmer cheese (4 ounces)
  • 1/2 cup Seeded chopped tomato
  • Salsa

Instructions

  1. In a 1 1/2 quart pan, combine pinto beans, water, chopped onion, green pepper, garlic, chili powder, and cumin. 
  2. Mix well.
  3. Cover and cook for 2 to 2 1/2 hours until beans are tender.  Additional water may be needed as the beans cook. 
  4. Cook long-grain rice according to the directions on the box, eliminating the salt and the butter.
  5. Set aside.
  6. Combine the beans, canned tomatoes, green onions, chilies, and salt. 
  7. Mix well.
  8. Cook over low heat until heated thoroughly.
  9. Spoon 1/3 cup bean mixture down the center of each tortilla.
  10. Top with 1/3 cup rice.
  11. Roll up, enclosing filling.
  12. Place seam side down in a 10 inch square casserole.
  13. Sprinkle with cheese and chopped tomato.
  14. Microwave on high for 3 to 5 minutes, or until cheese has melted, rotating dish once.
  15. Serve with salsa.