Black Bean Burrito Bake
Submitted by happyzhangbo
Vegetarian black bean burrito bake with smoky chipotle sour cream, sweet corn, salsa, and melted Monterey Jack. Rolled in whole wheat tortillas and baked until bubbly.
YIELD
4 servingsPREP
9 minCOOK
20 minREADY
45 minBurritos meet casserole in this easy weeknight bake that practically assembles itself.
Half the black beans get pulsed in a food processor to create a thick, creamy filling while the rest stay whole for texture. Mix them with sweet corn, nonfat sour cream, and a smoky chopped chipotle pepper, then roll everything up in whole wheat tortillas.
Line them seam-side down, blanket with salsa and shredded Monterey Jack, and let the oven do the rest.
You get that golden, bubbly cheese top with a spicy, hearty filling underneath.
Kitchen Tips
- One chipotle goes a long way. These peppers are fiery. Start with one and save the rest of the can (with the adobo sauce) in the freezer for next time.
- Let the sour cream and chipotle sit together for the full 10 minutes. That resting time lets the smoky heat bloom through the cream.
- Don’t skip the food processor step. Mashing half the beans gives the filling body so it doesn’t spill out when you cut into the burritos.
Ingredients
Directions
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 ½ 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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