Black Bean Burrito Bake

Meatless Monday!  This dish can be made up to 8-hours ahead of time and chilled.  Simply bring to room temperature before baking or extend the baking time a few minutes until warmed through.

Black Bean Burrito Bake Recipe

What you’ll need:

  • 1 chipotle pepper (from a 7-ounce can of chiles in adobo sauce)
  • 1/2 cup reduced fat sour cream (or Greek yogurt)
  • 1 can black beans, rinsed and drained
  • 1 cup corn kernels (frozen or canned or fresh)
  • 4 (8 inch) tortillas (whole-wheat)
  • 1 cup salsa
  • 1/2 cup Monterey-Jack cheese
What you’ll do:
  • Preheat oven to 350 degrees.
  • Chop chipotle chile.  Combine sour cream and chile in a bowl; let rest 10 minutes.
  • Mash half of the black beans with a fork.  Add the mashed beans and the other remaining beans and corn to the sour cream mixture.
  • Spoon 1/2 a cup of bean mixture down the center of each tortilla.  Roll and place seam-side down in a baking dish coated with cooking spray.
  • Spread salsa over the tortillas and sprinkle with cheese.
  • Cover and bake for 20 minutes.
Recipe and photo from Cooking Light. 
So what are you waiting for….Get dinner on the table!
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