Black Bean Burrito Bake

Last sunday I realized I didn't have something in mind for Sunday dinner. I went through my recipes and saw this. I just happened to have everything for it :) I made it and it was so yummy!! The only problem is that it calls for just one chipotle chili and I didn't want to waste the rest so I thought I would put it in some rice, and I DON'T recommend that. I think you could probably put three in the burritos and three in the rice, but a whole can makes it uneatable.

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