This five-star black bean burrito recipe is a reader favorite and sure to become one of your go-to weeknight meals.
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
1 cup bottled salsa
1/2 cup (2 ounces) shredded Monterey Jack cheese
How to Make It
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.
I've made these numerous times over the years, family loves them. I can usually get a yield of 5 burritos. Sometimes I leave the salsa off while baking so the tortillas don't get soggy and then we put it on the side.
This was as good as all the reviewers said. I substituted fage fat free greek yogurt for the sour cream and used La Tortilla Factory Tortillas - more "point" friendly. I also used reduced fat shredded mexican blend cheese. Served with a green salad. Yum!
My carnivore husband liked this, so you know it is good! The filling is creamy but still toothsome and while I didn't find it spicy, my son did! I used frozen corn that I rinsed in the sink and it still worked well. I was able to make 5 burritos instead of 4, and probably could have squeezed a 6th out by adding a bit less filling to each.
I love it, so simple, so good and leaving some beans whole gives the burrito more texture. I am not a fan of corn so I supplemented the corn with brown rice. I used hot salsa. Overall, I am very pleased with this recipe and will make it often.
My 7 year old called it a grand slam (because everyone liked it)! I just chopped the beans...didn't want to mess with the cuisinart. I doubled the recipe (except for the chile pepper). It was great! I am looking forward to the leftovers tomorrow.
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