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Bean burrito casserole

 This falls under cheap and fast but still delicious meals. A refried bean burrito full of shelf stable products that you can whip up in seconds, especially wonderful for late nights after attending all your students' shows! I like to keep shredded cheese and flour tortillas in my freezer for these recipes and highly recommend you add them to yours!


 garlic, minced

bunch scallions, sliced

14.5 ounce can whole peeled tomatoes

2 teaspoons taco seasoning

16 ounce can refried beans

4 ounces shredded cheddar jack

6 six inch flour tortillas

apple cider vinegar, oil, salt and pepper


Preheat oven to 450 degrees F.

Drain the tomatoes, then finely chop; transfer to a small bowl. Add half of the scallions, 1 tablespoon vinegar, and 1⁄2 teaspoon minced garlic; toss to combine. Season to taste with salt and pepper.

In a medium bowl, stir to combine 3 tablespoons water, 1 tablespoon oil, 2 teaspoons taco seasoning, and remaining chopped garlic. Add beans and 1⁄3 cup of the tomato salsa, stirring to combine. Stir in half of the cheese .

Lightly oil a medium baking dish. Brush both sides of each tortilla with oil, then spread nearly 1⁄3 cup bean filling down the center. Roll up into cylinders and place seam-side down in prepared baking dish. Repeat with remaining tortillas and filling.

Spoon remaining salsa over burritos. Sprinkle with remaining cheese. Bake on upper oven rack until casserole is bubbling, and tortillas are browned in spots, about 15 minutes.

Let bean burrito casserole stand for 10 minutes, then garnish with remaining scallions and serve. Enjoy!


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