Black Bean Burrito Bake
Makes 4 Burritos
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The Stuff you need:
- 1 (7 oz can) chipotle chilis in adobo sauce
- 1/2 cup sour cream
- 1 (15-ounce) can black beans, rinsed, drained, and divided
- 1 cup frozen whole-kernel corn, thawed
- 4 (8-inch) flour tortillas (I use whole grain tortillas)
- Cooking spray
- 1 cup salsa
- 1 cup shredded Monterey pepper jack cheese ( or plain if you don’t prefer spice)
- Chopped avocados, onions, lettuce, tomatoes, olives, cilantro and jalapeno’s for garnish
What to do with the Stuff:
- Preheat oven to 350°
- Remove one chile from can
- Chop chiles & 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 9 x 13-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
- Serve with listed garnishes
- This dish can be made in advance and chilled; just bring it back to room temperature before baking.
The Culinary Goddess 