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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Love this burrito from Cooking Light. Easy and tasty and can be made up 8 hours in advance. I double this recipe for my family. If doubling and you don't like spicy, stick with 1 chili. Also if doubling use 2 baking dishes. Burritos shouldn't touch each other while baking, it tends to make it mushy v/s crispy. Ingredients:
1 chipotle chile in adobo (from a 7-ouncecan ) |
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 shredded monterey jack cheese |
Directions:
1. Preheat oven to 350°.
2. Remove one chile from can. Chop chile. Combine sour cream and chile in a medium bowl; let stand 10 minutes.
3. Place half of beans in a food processor; process until finely chopped.(You can also add a can of refried beans and a can of black beans if doubling) Add chopped beans, remaining beans, and corn to sour cream mixture.
4. 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.
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