1 can (19 oz / 540 ml) black beans, rinsed and drained
1 can (14 oz / 398 ml) diced tomatoes
3/4 cup (180 ml) chicken broth or water
2 tsp chopped and seeded jalapeno pepper
1 tbsp chili powder
1 tsp ground cumin
2 cups (200 g) grated cheddar cheese
6 flour tortillas, quartered
Chopped cilantro (optional)
Sour cream (optional)
With the rack in the middle position, preheat the oven to 450°F (230°C).
In a large ovenproof skillet over medium-high heat, soften the onion and garlic in the oil. Add the meat, breaking it up with a wooden spoon, and cook until golden brown.
Add the rice, beans, tomatoes, broth, jalapeno and spices. Season with salt and pepper. Cover and cook over medium-low heat for 15 minutes, stirring occasionally, or until the rice is cooked and all the liquid has been absorbed.
Sprinkle the cheese over the rice. Bake for 10 minutes or until the cheese has melted. Let cool for 10 minutes.
Meanwhile, place the tortilla pieces on a baking sheet. Bake for 5 to 8 minutes or until crisp and lightly browned.
Sprinkle the burrito casserole with cilantro. Serve with the tortilla chips and sour cream, if desired.