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Black Bean Burrito Bake















Trans-fat Free, High Fiber


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
4 each flour tortillas (8 inch)
whole wheat
1 x nonstick cooking spray
1 cup salsa
½ cup 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 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 48928% of calories from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 554mg 23%
Total Carbohydrate 24g 24%
Dietary Fiber 18g 72%
Sugars g
Protein 44g
Vitamin A 207% Vitamin C 3%
Calcium 29% Iron 46%
* based on a 2,000 calorie diet How is this calculated?


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