Black Bean Burrito Bake
.
Yield
4 servingsPrep
9 minCook
20 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | ounces |
ancho chilies
in adobo sauce |
|
| ½ | cup |
sour cream, non-fat
|
|
| 15 | ounces |
black beans
rinsed, drained, and divided |
|
| 1 | cup |
whole kernel corn, frozen
thawed |
* |
| 4 | each |
flour tortillas (8 inch)
whole wheat |
*
|
| 1 | x |
nonstick cooking spray
|
* |
| 1 | cup |
salsa
|
|
| ½ | cup |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 202.3 | ml/g |
ancho chilies
in adobo sauce |
|
| 118 | ml |
sour cream, non-fat
|
|
| 433.5 | ml/g |
black beans
rinsed, drained, and divided |
|
| 237 | ml |
whole kernel corn, frozen
thawed |
* |
| 4 | each |
flour tortillas (8 inch)
whole wheat |
*
|
| 1 | x |
nonstick cooking spray
|
* |
| 237 | ml |
salsa
|
|
| 118 | ml |
monterey jack cheese
shredded |
|
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.
