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Black Bean Burrito Bake

Yield 4 servings (serving size: 1 burrito)
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.

Ingredients

  • 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

Nutrition Information

  • calories 365
  • caloriesfromfat 29 %
  • fat 11.7 g
  • satfat 5.8 g
  • monofat 2.8 g
  • polyfat 0.8 g
  • protein 15.7 g
  • carbohydrate 55.3 g
  • fiber 7.2 g
  • cholesterol 28 mg
  • iron 3.5 mg
  • sodium 893 mg
  • calcium 311 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.

  4. 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.