Black Bean Burrito Bake

Name: Black Bean Burrito Bake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 425 grams black beans, rinsed, drained, and divided; 198 grams chipotle chiles in adobo sauce; 237 milliliters frozen whole-kernel corn, thawed; 4 8-inchs (8-inch) flour tortillas; 118 milliliters reduced-fat sour cream; 57 grams 1/2 cup shredded Monterey Jack cheese; 237 milliliters bottled salsa

The recipe Black Bean Burrito Bake could satisfy your Mexican craving in approximately 45 minutes. This recipe serves 4. One serving contains 407 calories, 17g of protein, and 12g of fat. A mixture of beans, bottled salsa, whole-kernel corn, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the low fat sour cream you could follow this main course with the Angel Food Cake as a dessert. It is a good option if you're following a vegetarian diet.

Instructions

Preheat oven to 35

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Oven

Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chiles for another use.

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Adobo Sauce

Chili Pepper

Combine sour cream and chile in a medium bowl; let stand 10 minutes.

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Sour Cream

Chili Pepper

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Bowl

Place half of beans in a food processor; process until finely chopped.

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Beans

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Food Processor

Add chopped beans, remaining beans, and corn to sour cream mixture.

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Sour Cream

Beans

Corn

Spoon 1/2 cup bean mixture down the center of each tortilla.

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Tortilla

Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray.

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Cooking Spray

Tortilla

Roll

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Baking Pan

Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350 for 20 minutes or until thoroughly heated.

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Tortilla

Cheese

Spread

Salsa

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Oven

Equipment

Ingredients

Servings:

425grams

black beans, rinsed, drained, and divided 198grams

chipotle chiles in adobo sauce 237milliliters

frozen whole-kernel corn, thawed 48-inchs

(8-inch) flour tortillas 118milliliters

reduced-fat sour cream 57grams

1/2 cup shredded Monterey Jack cheese 237milliliters

bottled salsa

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is DeLoach Russian River Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 14 dollars.