Black Bean Burrito Bake

0SHARES

4 of 5 (48)
Create a Recipe Makeover
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
Report Inappropriate Recipe


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

    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


0SHARES
TAGS:  |

Rate This Recipe

Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    Great tasting burritos. The family every enjoyed this dish. - 5/1/09

    Was this review helpful?   yes  No

  • Incredible!
    2 of 2 people found this review helpful
    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

    Was this review helpful?   yes  No

  • Very Good
    2 of 2 people found this review helpful
    This recipe really satisfied my craving for something cheesy & filling without too much fat. I only had Cheddar cheese, so I used that instead of Monterey Jack cheese, and it turned out fine. - 4/15/09

    Was this review helpful?   yes  No

  • Incredible!
    2 of 2 people found this review helpful
    This recipe can be devided into 2 or 4 servings. I figured it was for me to divide depending on my servings for family. It is awesome and reminds me of Build your own burrito! Love it. Thanks. - 1/25/09

    Was this review helpful?   yes  No

  • Very Good
    2 of 2 people found this review helpful
    To me, this tasted better the next day! - 1/9/09

    Was this review helpful?   yes  No
See All Comments