This exact pan of bean burritos is my family's ABSOLUTE FAVORITE DINNER. I kid you not. After I have subjected my family to a week of eating new recipes, I turn around and bake them a pan of bean burritos. My daughter, who's 8 years old right now, will eat two. She could eat them everyday if I baked them for her. Seriously! The reason is because this simple recipe has two of her favorite foods; beans and cheese.
You'll see in the photo above, in the upper left corner, a few burritos are smothered with green onions and yellow bell peppers. Those are for Charlie and myself. Us grown-ups gotta have a little extra something. Don't we?
HERE'S ALL IT TAKES
- 1 (52 ounce) can of pinto beans in chili sauce (We use Ranch Style Beans)
- 10 flour tortillas
- 8 ounces grated mild or sharp cheddar cheese
- yellow bell pepper, roughly chopped (optional)
- green onions, roughly chopped (optional)
- sour cream for topping
HEAT OVEN TO 350ºF
When you open up the can of beans, drain off the top of the bean liquid into a 13-inch by 9-inch casserole pan. Pour the beans with the remaining liquid into a large bowl. Mash half the beans. Add in 1 1/2 cups grated cheese. Stir together.
Fill each tortilla with 1/2 cup of mashed beans. Tuck left and right side of the tortilla in and roll into a burrito. Place seam side down in casserole pan. After you have filled all the tortillas, you should still have plenty of mashed beans leftover. Use them to spread over the tops of the burritos. Top with chopped bell peppers and onions if you have them. Cover all the burritos with the remaining grated cheese.
Cover with foil or turn a small cookie sheet upside down and place over the casserole pan. Cookie sheets work great as foil substitutes.
BAKE 25 TO 30 MINUTES. Allow to cool at least 5 minutes before serving. Top individual burritos with sour cream.
This was good BUT, I do not know where I went wrong. I bought 2 15oz cans of Ranch style pinto beans. I filled the torillas with barely ANY beans, rolled them up, and it only made FIVE with barely ANY beans to spread on top?? :-/ I thought that was the right can amounts plus some. Oh well, the burritos themselves were winners!
I failed you, Cassie. I had the wrong size can of beans written in the ingredients list. It takes the 52-ounce can of beans to make 10 burritos with extra for the topping.
Please forgive me and give this recipe another go.
Thanks for this recipe. It will probably become a staple of mine. I made it with peppers but ended up wishing I’d made it a kid-friendly style instead. It’s simplicity is the best thing about it. Anyway, I wanted to comment that next time I will spray the bottom of my cassarole dish with fat free canola spray. My tortillas stuck horribly to the bottom even tho I followed directions and spread some of the sauce on the bottom of the pan. Looking forward to next time!
This is an excellent recipe. I have been making black bean burritos for a couple of years that take a lot longer to make and aren’t nearly as good. Using those ranch style beans is a stroke of genius. This will be added to our regular rotation. Thanks!