Wednesday, May 27, 2009

Black Bean Burrito Bake

Serves: 4 (1 burrito each)

1/2 can (4 oz.) chopped green chilies
1/2 c. sour cream
1 can (15 oz.) black beans, rinsed and drained
1 c. frozen corn, thawed
4 flour tortillas
3/4 c. salsa
1/2 c. (2 oz.) shredded Cheddar cheese

In a medium bowl, combine the 1/2 can of green chilies and sour cream. Let stand for 10 minutes. Place 1/2 the can of beans in a food processor or blender; process until finely pureed. Add pureed beans, remaining beans and corn to sour cream mixture. Spoon 1/2 cup of bean mixture down center of each tortilla. Roll up tortillas, with ends tucked in; place seam side down in a greased 9-inch square baking dish. Pour salsa over tortillas; sprinkle with cheese. Cover and bake at 350 degrees for 20 minutes or until heated through.

Click here to see if there are any coupons available to go with this recipe!

Tips: My whole family enjoyed this burrito bake and it was easy to put together. To cut down on the fat, use part reduced-fat sour cream and part fat free plain yogurt. I did this since my husband is trying to lose weight and it tasted great. I used 8-inch tortillas so they fit fine in a square pan. If you prefer to use burrito size tortillas, use a 11 x 7 or 13 x 9 pan instead. Make a Mexican rice mix as a side dish and add a salad to complete your meal. I shared this recipe on Kitchen Stewardship's Carnival of Super Foods.

Recipe adapted from Cooking Light Complete Cookbook


Tracy said...

Oh my gosh...this is GREAT!!! So easy too! I like black beans so I can't wait to try it. Thanks.

Naoko said...

Hi! I have an award for you in my blog Naokos Cooking. Please pick it up when you have the time. Have a great weekend!


Kitchen Stewardship said...

Mmmmm, tasty, frugal, AND healthy. And simple! Nice one.

Thank you for joining the first October Fest Carnival of Super Foods! Next week’s theme is broth/stock. Hope to see you back!

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