Prep 20 mins
Cook 20 mins
Love this burrito from Cooking Light. Easy and tasty and can be made up 8 hours in advance. I double this recipe for my family. If doubling and you don't like spicy, stick with 1 chili. Also if doubling use 2 baking dishes. Burritos shouldn't touch each other while baking, it tends to make it mushy v/s crispy.
- 1 chipotle chile in adobo (from a 7-ouncecan )
- 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 shredded monterey jack cheese
- Preheat oven to 350°.
- Remove one chile from can. Chop chile. 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.(You can also add a can of refried beans and a can of black beans if doubling) 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.