Black Bean Burrito Bake

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Black Bean Burrito Bake

Rating:

(5 votes) 4 5

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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Bradenton, FL

Ingredients

  • 1 7-oz. can chipotle chilies in adobo sauce
  • 1/2 C. reduced-fat sour cream
  • 1 15-oz. can black beans, rinsed, drained, and divided
  • 1 C. frozen whole-kernel corn, thawed
  • 4 8-inch flour tortillas
  • cooking spray
  • 1 C. bottled salsa
  • 1/2 C. shredded Monterey Jack cheese

Directions

Preheat oven to 350 degrees. Remove one chili from can. Chop chili. Reserve remaining adobo sauce and chilies for another use. Combine sour cream and chili 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 11x7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350 degrees for 20 minutes or until thoroughly heated. 

Reviews (1)

  • Definitely a delicious Mexican dish. My husband's comment after eating this dish "Make sure you keep this recipe!"

    Flag as inappropriate czheard  |  February 5, 2010