Black Bean Burrito Bake
Nutritional Info
- Amount Per Serving
- Calories: 519.6
- Total Fat: 12.5 g
- Cholesterol: 24.9 mg
- Sodium: 891.9 mg
- Total Carbs: 80.1 g
- Dietary Fiber: 16.2 g
- Protein: 25.3 g
View full nutritional breakdown of Black Bean Burrito Bake calories by ingredient
This is a SparkPeople.com Recipe (what's this)
Introduction
Half of the beans are finely chopped to give the filling a thick, creamy consistency. This dish can be made up to 8 hours in advance and chilled; just bring it back to room temperature before baking. Half of the beans are finely chopped to give the filling a thick, creamy consistency. This dish can be made up to 8 hours in advance and chilled; just bring it back to room temperature before baking.Ingredients
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1 (7-ounce) can chipotle chiles in adobo sauce1/2 cup reduced-fat sour cream1 (15-ounce) can black beans, rinsed, drained, and divided1 cup frozen whole-kernel corn, thawed4 (8-inch) flour tortillasCooking spray1 cup bottled salsa1/2 cup (2 ounces) shredded Monterey Jack cheese
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 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 at 350° for 20 minutes or until thoroughly heated.
Yield: 4 servings (serving size: 1 burrito)
For more crowd-pleasing casseroles that satisfy morning, noon, or night, visit Cooking Light.
Recipe Copyright © Cooking Light Magazine
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 at 350° for 20 minutes or until thoroughly heated.
Yield: 4 servings (serving size: 1 burrito)
For more crowd-pleasing casseroles that satisfy morning, noon, or night, visit Cooking Light.
Recipe Copyright © Cooking Light Magazine
Member Ratings For This Recipe
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BLACKADDER75
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KRIBBY101
I used dried pressure cooker cooked beans. I ground 1/2 of the corn in a blender to add creaminess without adding dairy (sour cream). I also used homemade salsa and low carb./low calorie tortillas.
I doubt I made it to 500 calories and as much sodium as reported by the recipe. Thanks for posting - 4/26/09
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WINNIETHETINA
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MISTYJEAN10
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SMILEY3826
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ISHIIGIRL
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*MADGE*
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KDA1981
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SHERYLN
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MARSHA48
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SPARKLE72023
This recipe sounds sooo delicious & I wish I could eat it. However, it packs a lot of punch with its whopping 891.9 mg of Sodium. Maybe I could eat it if I use home-cooked black beans & substitute lower-sodium Corn tortillas instead of the higher sodium Flour ones and substitute low-sodium cheese! - 12/1/08
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ACLINE9527
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