Monday, October 25, 2010

Black Bean Burrito Bake, suggested by Cara

From "Cooking Light"


  • 1  (7-ounce) can chipotle chiles in adobo sauce
  • 1/2  cup  reduced-fat sour cream
  • 1  (15-ounce) can black beans, rinsed, drained, and divided
  • 1  cup  frozen whole-kernel corn, thawed
  • 4  (8-inch) flour tortillas
  • Cooking spray
  • 1  cup  bottled salsa
  • 1/2  cup  (2 ounces) shredded Monterey Jack cheese


Preheat oven to 350°.
Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chiles for another use. Combine sour cream and chile in a medium bowl; let stand 10 minutes.
Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.
Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated.

Kitchen Notes

Half of the beans are finely chopped to give the filling a thick, creamy consistency. This dish can be made up to 8 hours in advance and chilled; just bring it back to room temperature before baking.

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