Every once in awhile I actually remember to eat meatless on Meatless Mondays. And every once in awhile it’s good! I admit it, I like meat. Heck, I love meat. So, to find a meatless recipe that I really like is quite the chore. But here it is folks. This black bean burrito bake from Cooking Light was so good. Didn’t miss the meat at all. A meatless recipe that I actually want to make again. Plus (and this is a big plus), it was super easy. The only sub I made on this was to use full fat plain yogurt instead of the reduced fat sour cream. We don’t do reduced fat around here, we are full fat, full flavor kind of people. I think what makes this really work is the combination of the chipotle pepper (adds a nice heat) and the fact that some of the beans are pureed (adds creaminess).
Also, in what might be classified as Too Much Information, I served this with brown rice and broccoli, and a fruit salad. This was a lot of fiber. I quite possibly met my fiber requirements for the week with this one meal. I’ll leave it at that.
Black Bean Burrito Bake
- 1 (7-ounce) can chipotle chiles in adobo sauce
- 1/2 cup reduced-fat sour cream (full fat yogurt – whatever floats your boat)
- 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
Preheat oven to 350°.
Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chiles for another use. Combine sour cream (or yogurt) 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.