Bean 'N' Cheese Burritos Recipe

5 4 8
Bean 'N' Cheese Burritos Recipe
Bean 'N' Cheese Burritos Recipe photo by Taste of Home
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Bean 'N' Cheese Burritos Recipe

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5 4 8
Publisher Photo
This is a recipe from my mom that I adapted. She made it with tortillas, but we both agree it's easier and quicker using frozen burritos. I make it about once each month.—Karen Middleton, Elyria, Ohio
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 8 frozen bean and cheese burritos (about 5 ounces each), thawed
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) enchilada sauce
  • 1/2 cup milk
  • 2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese, divided
  • 1 can (4 ounces) chopped green chilies
  • 1 cup sliced ripe olives
  • 1/2 cup sliced green onions
  • 6 cups shredded lettuce
  • Salsa and sour cream, optional

Directions

Arrange burritos in a greased 13-in. x 9-in. baking dish. In a bowl, whisk the soup, sauce and milk until blended; stir in 1 cup of cheese and the chilies. Pour over burritos. Sprinkle with olives, onions and remaining cheese.
Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly browned. Serve on a bed of lettuce with salsa and sour cream if desired. Yield: 6-8 servings.
Originally published as Bean 'N' Cheese Burritos in Casserole Cookbook 2001, p286

Nutritional Facts

1 ounce-weight: 502 calories, 24g fat (12g saturated fat), 45mg cholesterol, 1631mg sodium, 54g carbohydrate (7g sugars, 6g fiber), 21g protein.

  • 8 frozen bean and cheese burritos (about 5 ounces each), thawed
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) enchilada sauce
  • 1/2 cup milk
  • 2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese, divided
  • 1 can (4 ounces) chopped green chilies
  • 1 cup sliced ripe olives
  • 1/2 cup sliced green onions
  • 6 cups shredded lettuce
  • Salsa and sour cream, optional
  1. Arrange burritos in a greased 13-in. x 9-in. baking dish. In a bowl, whisk the soup, sauce and milk until blended; stir in 1 cup of cheese and the chilies. Pour over burritos. Sprinkle with olives, onions and remaining cheese.
  2. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly browned. Serve on a bed of lettuce with salsa and sour cream if desired. Yield: 6-8 servings.
Originally published as Bean 'N' Cheese Burritos in Casserole Cookbook 2001, p286

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Reviews forBean 'N' Cheese Burritos

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llheath User ID: 6590379 56756
Reviewed Apr. 29, 2013

"Fabulous sauce and delicious! I am saddened I can no longer make it as my husband is on a low-fat diet as the frozen burritos are very high in fat. When I come up with a lo-fat remake, I will try this again...the sauce alone makes it worth having...yummy!"

MY REVIEW
grannygourmet User ID: 3148826 128897
Reviewed Dec. 17, 2011

"We finished dinner an hour ago, and my husband is still raving about this dish. I agree it is very tasty and even better...it is quick and easy. Everyone loved it. The only change I would make is to use 10 burritos as there would be plenty of sauce for that many. As it is, we plan to use the leftover sauce as a dip for some tortilla chips."

MY REVIEW
Mamacheese2004 User ID: 2528734 35257
Reviewed Jun. 17, 2011

"The ultimate cheater recipe. Turns out very yummy, we all loved it, even the kiddos. I left out the green chilles as no one here likes them. This is the perfect answer to a busy weeknight dinner."

MY REVIEW
drober7184 User ID: 3591670 79371
Reviewed Apr. 13, 2010

"quick, easy and delicious!"

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