Black Bean Burrito Bake

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.

Serves 4

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  1. says

    It’s almost like enchiladas but in casserole form! Oh if only you knew how much fiber I ate in a day…I think your stomach gets used to it though.

  2. says

    Yay for fiber…lol :) This really does sound delish. We’re trying to eat less meat too so I’m definitely keeping this in mind.

  3. says

    Too funny. I was looking at this one to give it a try. It really looks delicious Pam. Ya think I could get it past the Big Guy and he wouldn’t notice that it’s meatless?

  4. says

    I’ve found when recipe contains beans and/or mushrooms, it appears to have meat. Your casserole doesn’t even look meatless and I bet it tastes wonderful, Pam.

  5. says

    I love these, they remind me of the veggie burritos that we like to make (but don’t do often enough). See, I don’t have to eat meat EVERY meal.

  6. says

    Yum-o. We’re meat eaters, too…I’m struggling with whether to make this as is, or add ground sausage. Hm. Decisions, decisions.

  7. says

    I am getting more and more into meatless. I find that I am enjoying eating more. I have to add this recipe to my list. It sounds great.

  8. says

    Hullo, as if it isn’t windy enough yet (we’re dealing with the tail of a hurricane, which is pretty special for our country, we fortunately normally only see hurricanes on TV), you’re feeding us beans and cabbage! Man! But hey, being a veggie, I’m definitely grateful for meatless recipes. Even if they blow us from the couch ;-)

  9. says

    This sounds like something I’d like. I do find that when going meatless, beans is often the way to go…somewhat “meaty” and hearty and satisfying. Yum!