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Black Bean Burrito Bake
Half of the beans are finely chopped to give the filling a thick, creamy consistency. This is one of Shelley's favorites for fall.
Serves 4
Ingredients
| Qty |
Unit |
Ingredient |
|
|
| 1 |
Can |
Jar chipotle chiles in adobo sauce - 7 oz |
|
| 1/2 |
C |
Sour cream - light |
|
| 1 |
Can |
black beans, rinsed, drained, and divided |
|
| 1 |
C |
Corn kernels - frozen, thawed |
|
| 4 |
ea |
Tortillas - 8 inch |
|
|
|
Cooking spray |
|
| 1 |
C |
Salsa |
|
| 1/2 |
C |
Jack cheese - grated |
|
|
Instructions
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 for 20 minutes or until heated through.
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