Black Bean Burrito Recipe

My mom made black bean burritos and rice for dinner tonight! This is one of my favorite recipes that she cooks… and it’s vegetarian! I know the picture doesn’t look terribly appetizing, but this recipe is incredible. I promise.

Ingredients:

1 7-oz. can chipotle chiles in adobo sauce
1/2 cup reduced fat sour cream
1 15-oz. can black beans, rinsed, drained, and divided
1 cup frozen whole-kernel corn, thawed
4 8-inch flour tortillas
1 cup bottled salsa
1/2 cup (2 ounces) shredded Monterey Jack cheese

Preparation:

Preheat oven to 350°

Remove one chili from can. Chop chile. Reserve remaining adobo sauce and chiles for another use. Combine sour cream 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 17-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.

Note: Half of the beans are finely chopped to give the filling a thick, creamy consistency. This dish can be made up to 8 hours in advance and chilled; just bring it back to room temperature before baking.

Original recipe here.

2.21.12

10 Notes/ Hide

  1. runs-on-cupcakes said: this looks so good, definitely going to try it.
  2. kristysfoodandfitness posted this