Monday
Black bean burrito bake (recipe in the comments)
M & J's orange miraculous salad
Starburst (J, the Halloween candy is almost done)
Hot tea
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Black bean burrito bake is one of those incredibly simple recipes that tastes much better than the easy preparation suggests. The sour cream in the filling makes them seem decadent enough that something light and tart is desirable as a side dish. I love baked dishes because they give you time to clean up and make a side dish while the baking occurs, leading to a more leisurely preparation process.
Prep Notes
Difficulty: Super easy
Chopping: Chipotle chili, oranges, scallions, and grating cheese
Time: 15 minutes to prep, 20 minutes to bake
Make ahead: It best to make this fresh.
Reaction
J: "No WAY it's that good!"
M: "It's a casserole, it's burritos, it's casseritos."
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2 comments:
Black Bean Burrito Bake – Cooking Light and a bit of M & J
Serves 4
1 chipotle chile in adobo sauce (reserve remaining chiles for another use)
1/2 cup reduced-fat sour cream
1 can black beans, rinsed and drained
1 cup frozen whole-kernel corn, thawed (run under hot water)
4-6 flour tortillas
Cooking spray
1 cup bottled salsa
1/2 cup Monterey Jack cheese, shredded
Preheat oven to 350 degrees.
Remove one chile from can and chop. Combine sour cream and chile in a medium bowl. Add beans and corn to sour cream mixture. Stir well.
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 degrees for 20 minutes or until thoroughly heated.
I talked to a lactose intolerant friend just before posting this and you could easily make this with Lactaid sour cream and sprinkle queso fresco on top instead of Monterey Jack.
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