March 5, 2009

Black Bean Burrito Casserole

8 small flour or corn tortillas (to keep it wheat-free and gluten-free)
2 cups refried beans
2 tablespoons oil
1/2 red onion chopped
2 cups black beans
1 1/2 cup cheddar cheese
1 1/2 cup monetary jack cheese
1 cup enchilada sauce (wheat-free or gluten-free one)
1 1/2 cup salsa

Preheat oven to 350 degrees. Saute the onion in the oil. Cut 5 of the tortillas into strips, about 1/2 inch in width and set aside. Line the bottom of a 9 by 13 casserole dish with the remaining tortillas. Spread 1/2 of the refried beans on top of the tortillas. Sprinkle with 1/2 the onions, black beans and cheese over the refried beans. Mix the salsa and enchilada sauce together. Pour half of the salsa/enchilada over the cheese. Top with tortilla strips. Spread the remaining refried beans, black beans and onions over the tortilla strips. Pour remaining salsa/enchilada sauce on top. Top with remaining cheese. (Or layer as please :)) Bake uncovered for 35 minutes. Let sit. Enjoy!
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