I am sure most of you have a version of this baked burrito recipe. This is just to serve as a reminder. I recently unearthed it from my college potluck days so that I could feed two teens. Of course, they loved it.
Baked burritos are super easy, it just takes a little time getting all the fillings together. However, you will end up with a yummy burrito casserole that seems to satisfy just about everyone. Keep a package of tortillas in your freezer to pull out when you have leftover beans and rice to make a super easy meal.
The filling ingredients are easily adaptable to the preferences of your crowd. Sometimes I sauté onion and green pepper and add that in. Sometimes I add cooked sweet potato. Add vegan cheese if you are inclined. Eden canned beans are BPA-free if you choose to go that route. I haven’t tried this recipe with gluten-free tortillas so you’re on your own with that one. Let me know how it turns out. I did try the Ezekial sprouted grain tortillas once and the burritos turned out dry. If I used them again I would make sure I add a lot more moisture in the filling and the salsa that gets poured over the top.
The amount of filling needed will vary depending on the size of your tortillas, so these are just estimates. You may have some of the filling leftover. These burritos also freeze well so make two batches if you have the time.
1 package whole wheat tortillas
2 cups of your favorite vegan refried pinto beans (or try these)
2 cups cooked black beans, drained and seasoned (or try these)
pressure cooked or boiled cooked brown rice
plenty of your favorite salsa to smother the top of the burritos (and inside them if you want)
1. Oven to 350°.
2. In a bowl, mix together the two types of beans. Adjust the flavors, adding extra seasoning or sea salt as needed.
3. Pour a light coating of salsa in the bottom of a rectangular glass casserole dish. Try to find a dish that will fit the length of your tortillas when rolled up.
4. Lay a tortilla on your work surface. Spoon a generous spoonful of rice, then beans, then salsa at the end nearest to you. Roll up the tortilla and place in the baking dish. It’s okay if some of the filling is falling out the ends. Continue with the rest of the tortillas. You want the tortillas to be snug in the dish as it fills up. Cover the top with a generous amount of salsa, making sure to cover the tortillas and their ends completely to prevent them from drying out.
5. Cover the dish with a lid or use parchment with foil on top to seal in the moisture. Bake for about 25 minutes or until it looks moist and steamy.
6. Serve as is or with vegan sour cream. Enjoy!