Tasty and easy recipe. The first time I made the recipe, I followed it exactly and found the flour tortillas to be doughy. The next time I used two small corn tortillas for every one flour tortilla, with good result. Would definitely make again.
Black Bean Burrito Bake
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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- 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.
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