{BAKED BEANRITOS}

(adapted from Saving Dinner, vegetarian menus)

1 medium onion, chopped

4 cloves garlic, pressed

3 T. vegetable oil (I use veggie broth)

1 16-oz. can black beans, drained and rinsed

1 16-oz. can pinto beans, drained and rinsed

1 15- oz. can enchilada sauce, divided

1/2 c. salsa, plus extra for serving with meal

3 t. cumin

salt and pepper to taste

12 flour tortillas, warmed whole wheat

2 T. water

• Pre-heat oven to 350 degrees.
• In a skillet over medium heat, saute onion and garlic in oil.
• Add beans and mash with a potato masher.
• Add half of the enchilada sauce, 1/2 c. salsa, cumin, and salt and pepper to taste.
• Cook on low heat, simmering the mixture for about 3 minutes.
• Working with 1 tortilla at a time, spread about 3 T. of mixture down the center.
• Roll up, but keep the ends open.
• Repeat until all burritos are completed.
• Arrange burritos, seam side down, in a 9x13 baking dish.
• Add about 2 T. water to the remaining half can of enchilada sauce.
• Pour evenly over the top of the burritos.
• Bake, covered, for 15 to 20 minutes.

*Note: I love these because you don't have to build them

once you sit down at the table. It's already done!

We just put avocados and chopped tomatoes on top.