Bean Burrito Casserole

Bean burrito recipes

This is my family's ABSOLUTE FAVORITE DINNER.  It's so easy to make that both of my kids can build the dish on their own.  All I have to do is pop the pan in the oven.  Give it try.  Let me know what you think.


  • 1 (52 ounce) can of pinto beans in chili sauce
  • 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


When you open 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.

Fill each tortilla with 1/3 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 the remaining beans to spread over the tops of the burritos.  Top with chopped bell peppers and onions if you have them.  Cover all the burritos with 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 15 TO 20 MINUTES. Allow to cool at least 5 minutes before serving.  Top individual burritos with sour cream.