Black Bean Burrito Bake

Black Bean Burrito Bake


(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


  • 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

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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

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