Nothing is better on a cold day than a tasty Mexican dish. This is one that has been around the Monastery a long time -- an oldie but a goodie!
Gassho,
Rebecca
Black Bean and Spinach Burritos Casserole
2 cups dry black beans
1 onion, chopped
4 cloves garlic, peeled and minced
1 red pepper, in small, mouth-sized strips
1 28-oz can diced tomatoes
1 tsp cumin
1 tsp chili powder
1 tsp salt
1 10-oz box frozen, chopped, thawed and drained spinach
1 cup frozen corn
8 medium-sized flour tortillas
3 cups grated mozzarella for filling and 4 cups on top
1 14-oz can mild red enchilada sauce
1. Sort, soak, and cook the beans.
2. In a large skillet, sauté the onion and garlic until soft, then add the tomatoes, pepper, spinach, corn, and the seasonings, and cook for ten more minutes.
3. Mash about half the beans, and add them to the vegetables with enough of the bean cooking liquid to give the mixture a soupy consistency.
4. To make the burritos, drop the bean mixture into the center of each tortilla and add grated mozzarella for the filling. Fold up the bottom to make a pouch to catch the filling, then roll each tortilla around it. Arrange them seam-side down in a 10 x 16 casserole that has a thin layer of enchilada sauce spread in it. Drizzle them with the remainder of the enchilada sauce and sprinkle them with cheese, and put them in the oven at 375° for 45 minutes, covered loosely with foil for the first half hour and then uncovered for the last 15 minutes.
Serves 8.