I love this recipe because it is so simple but it tastes complex. If I see a recipe with an ingredient list a mile long I immediately turn the page. The adobo chilies make this dish. Its is pretty spicey so you can cut back on the chilies and still have the delicious smoky flavor. My mother-in-law made this for us one time and it has since become a go-to recipe for us. It’s good enough for company but easy enough for a weeknight meal. I prepped this in the afternoon before we had to leave for soccer practice at 5:30 & then cleaned up the kitchen. When we got back I popped it in the oven and got the boys ready for bed. When we were finished with that act of congressroutine, it was ready! Time management is essential.
Black Bean Burrito Bake (adapted from My Recipes.com)
1 (7-ounce) can chipotle chilies in adobo sauce
1 cup Kraft Simply Fat Free Sour Cream
2 (15-ounce) cans black beans, rinsed, drained, and divided
2 cups frozen whole-kernel corn, thawed (if you forget to thaw it first, you can microwave it for 2 min)
8 Ole Mexican Foods Xtreme Wellness Multi-Grain Tortillas
2 cups salsa (I use Van De Walle Picante Sauce – Mild, it’s inexpensive and all natural)
1 cup Reduced- Fat Monterey -Jack cheese
Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chilies for another use.
Combine sour cream and chile in a medium bowl; let stand for 10 min.
Place one can of the beans in a food processor, process until finely chopped. Add chopped beans, the second can of beans and corn to the sour cream mixture.
Spoon ½ cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in a 13×9 baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350 degrees for 20 minutes or until heated thoroughly.
Take out 30 min prior if you have refrigerated it.
Even my picky 10 yr. old loves it!