Bean Burrito Bake

Time :50

Yield :6 servings

Recipe Background

Bean Burrito Bake aims to create a burrito experience that everyone can, and will, enjoy! Each layer is filled with tender tortillas, hearty, savory beans, and creamy Monterey Jack cheese, with all the vibrancy and spice you want from a great Tex-Mex dish. This Bean Burrito Bake will have you jumping up and down for more!

Ingredients

2 tablespoons olive oil
2 cloves garlic crushed
2 (15.5-ounce) cans black beans rinsed and drained
3/4 cup water
salt to taste
2 (14.5-ounce) cans diced tomatoes with green chilies
1/2 cup fresh cilantro leaves
10 corn tortillas
6 ounces Monterey Jack cheese shredded
1/2 cup reduced-fat sour cream

Directions

Preheat oven to 450 degrees F.
In a medium pot, heat the oil and the garlic over medium heat and cook until fragrant, about 2 minutes.
Add the black beans and the water and bring to a simmer until the beans are very tender, about 5 minutes.
Mash the beans slightly and season them with the salt.
In a blender, purée the diced tomatoes with green chilies and the cilantro.
Lay 4 of the tortillas on the bottom of an 8-inch square baking dish.
Top the tortilla layer with 1/3 of the tomato mixture, 1/2 of the bean mixture, and 1/3 of the shredded cheese.
Repeat the layer using 3 of the tortillas, 1/2 of the remaining tomato mixture, all of the remaining bean mixture, and 1/2 of the remaining shredded cheese.
Finally, top the bake with the remaining tortillas, the remaining tomato mixture, and the remaining shredded cheese.
Bake, covered with foil, until the cheese has melted, about 15 minutes.
Remove the foil and reduce the oven to 350 degrees F.
Bake until heated through and the cheese starts to brown, about 20 minutes.
Add the sour cream, spreading it lightly over the bake.
Serve.