I'm thinking about giving up meat for Lent this year, so I'm trying to work up a repertoire of vegetarian meals that won't bore me to death. Mexican dishes are always fine by me, and this has been in my recipe queue for about a month now. This was good and simple to throw together. You will most likely have these ingredients at home (or at least I do!), and I always appreciate recipes that don't have ingredient lists a mile long.
The filling is a little bland. Next time I'll add a little cumin or garlic powder. The quality of salsa that you use will also affect this recipe. I prefer spicier salsa, so I used Trader Joe's Chipotle Salsa. If you like things on the more mild side, you might only use half a chipotle en adobo pepper.
Black Bean Burrito Bake
source: Cheap Healthy Good
1 chipotle chile in adobo sauce
1/2 cup reduced-fat sour cream
1 (15-ounce) can black beans, rinsed, drained, and divided (I used 2 cups of soaked and cooked dried beans.)
1 cup frozen whole-kernel corn, thawed
4 (8-inch) flour tortillas
1 cup bottled salsa
1/2 cup (2 ounces) shredded Monterey Jack or cheddar cheese
1) Preheat oven to 350°.
2) 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.
3) Place half of beans in a food processor; process until finely chopped. 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.