Black Bean Burrito Bake

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.

Yield: 4 servings (serving size: 1 burrito)

Ingredients

• 1  (7-ounce) can chipotle chiles in adobo sauce
• 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  (2 ounces) shredded Monterey Jack cheese

Preparation

Preheat oven to 350°.

Remove one chile 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 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.

Nutritional Information

Calories:

365 (29% from fat)

Fat:

11.7g (sat 5.8g,mono 2.8g,poly 0.8g)

Protein:

15.7g

Carbohydrate:

55.3g

Fiber:

7.2g

Cholesterol:

28mg

Iron:

3.5mg

Sodium:

893mg

Calcium:

311mg