Outstanding recipe that we have added to our meatless night. I use pepper jack cheese to add some kick to it. I also add pepper jack cheese to the filling. It is great reheated the next day for lunch. Satisfies my Mexican craving with a quick and easy recipe!!!!!
Black Bean Burrito Bake
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- Calories: 365
- Calories from fat: 29%
- Fat: 11.7g
- Saturated fat: 5.8g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 0.8g
- Protein: 15.7g
- Carbohydrate: 55.3g
- Fiber: 7.2g
- Cholesterol: 28mg
- Iron: 3.5mg
- Sodium: 893mg
- Calcium: 311mg
- 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.
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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