tag:blogger.com,1999:blog-189376520673291654.post3310051864139227745..comments2023-03-30T04:10:13.669-04:00Comments on Ten dinners?: Jhttp://www.blogger.com/profile/10687983572994675663noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-189376520673291654.post-23624299927316395452007-11-05T22:54:00.000-05:002007-11-05T22:54:00.000-05:00I talked to a lactose intolerant friend just befor...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.Jhttps://www.blogger.com/profile/10687983572994675663noreply@blogger.comtag:blogger.com,1999:blog-189376520673291654.post-81924207199190068672007-11-05T22:52:00.000-05:002007-11-05T22:52:00.000-05:00Black Bean Burrito Bake – Cooking Light and a bit ...Black Bean Burrito Bake – Cooking Light and a bit of M & J <BR/>Serves 4<BR/><BR/>1 chipotle chile in adobo sauce (reserve remaining chiles for another use)<BR/>1/2 cup reduced-fat sour cream<BR/>1 can black beans, rinsed and drained<BR/>1 cup frozen whole-kernel corn, thawed (run under hot water)<BR/>4-6 flour tortillas <BR/>Cooking spray<BR/>1 cup bottled salsa<BR/>1/2 cup Monterey Jack cheese, shredded<BR/><BR/>Preheat oven to 350 degrees.<BR/><BR/>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.<BR/><BR/>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.Jhttps://www.blogger.com/profile/10687983572994675663noreply@blogger.com