Thu, May 24 2012
Baked Bean Burrito
Try this Mexican dish baked or regular. Either way it is sure to be a crowd favorite. Hint: fresh sour cream!
Ingredients
1 7-oz. can chipotle chilies in adobo sauce
1/2 C. reduced-fat sour cream
1 15-oz. can black beans, rinsed, drained, and divided
1 C. frozen whole-kernel corn, thawed
4 8-inch flour tortillas
cooking spray
1 C. bottled salsa
1/2 C. shredded Monterey Jack cheese
Nutrition Information
Serving Size 1 (312g)
Recipe makes 4 servings
Calories 462
Calories from Fat 119 (25%)
Amount Per Serving %DV
Total Fat 13.2g 20%
Saturated Fat 6.2g 31%
Monounsaturated Fat 4.6g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 24mg 8%
Sodium 835mg 34%
Potassium 793mg 22%
Total Carbohydrate 67.9g 22%
Dietary Fiber 13.0g 52%
Sugars 3.2g
Protein 20.6g 41%
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Preheat oven to 350 degrees. Remove one chili from can. Chop chili. Reserve remaining adobo sauce and chilies for another use. Combine sour cream and chili 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 11x7-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.
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