Black Bean Burrito Bake

This five-star black bean burrito recipe is a reader favorite and sure to become one of your go-to weeknight meals.

Yield:

4 servings (serving size: 1 burrito)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

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.

March 2003