Friday, March 6, 2009

Black Bean Burrito Bake


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.

Yield
4 servings (serving size: 1 burrito)

Ingredients
* 1 (7-ounce) can chipotle chiles in adobo sauce
* 1/2 cup reduced-fat sour cream
* 1 (15-ounce) can black beans, rinsed, drained, and divided
* 1 cup frozen whole-kernel corn, thawed
* 4 (8-inch) flour tortillas
* Cooking spray
* 1 cup bottled salsa
* 1/2 cup (2 ounces) shredded Monterey Jack cheese


Preparation
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.

Nutritional Information
Calories: 365 (29% from fat)
Fat: 11.7g (sat 5.8g,mono 2.8g,poly 0.8g)
Protein: 15.7g
Carbohydrate: 55.3g
Fiber: 7.2g
Cholesterol: 28mg
Iron: 3.5mg
Sodium: 893mg
Calcium: 311mg

source by: myrecipes.com
recipes by: Cooking Light
Photography: Randy Mayor; Styling: Melanie J. Clarke

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