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Black Bean Burrito Bake from "Cheap, Healthy, Good"

Cheap, Healthy, Good is my favorite blog these days when it comes to planning meals around here. I picked this recipe from their recipe achieves for my last shopping trip and it was so good I had to make it for my sister-in-law who came for a quick visit last week. Actually, I only made the filling that we ate as a dip for chips.

The dish is pretty spicy and I suggest that you only use half of the chile called for if you make it for kids. My kids ate it anyway and they said they loved it but I heard a lot of comments about how hot it was. We will be making it again. It was a home run!

Black Bean Burrito Bake
Serves 4

1 chipotle chile 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 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.




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