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.

Yield: 4 servings (serving size: 1 burrito)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  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.
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