A couple years ago, I posted this recipe for black bean burritos on our blog because it was a great quick meal that I made often. I just started making these burritos again to pack up for lunches during the work week. They re-heat really well and are delicious! I thought I would redo the recipe for all of you to give it a fresh face, plus add in all the changes I have made over the years.
The key to this recipe is a good tortilla. I previously used whole wheat tortillas, until I found a great white tortilla by La Tortilla Factory that is light and has less calories then the wheat ones I used previously. I also have been using these tortillas for my favorite fajitas and they are so good!
Black Bean Burrito Bake
Author: 2 Sisters 2 Cities
Recipe type: Dinner
Serves: 4
Ingredients
- 1 chipotle pepper in adobo sauce
- ½ cup of light or fat free sour cream
- 2 tbsp. finely chopped onions
- 1 cup of frozen corn, thawed
- 1 14.5oz. can of black beans, rinsed
- 4- 8 inch tortilla
- Cooking spray
- 1 cup jarred salsa
- ½ cup shredded colby jack cheese
Instructions
- Preheat oven to 350 degrees.
- Chop up the chipotle pepper finely and place in a medium sized bowl.
- Add in ½ cup of sour cream to the chopped chipotle pepper and mix until combined. Let set for 10 minutes.
- While the sour cream pepper mix sets, take half of the black beans in a small bowl and smash with a fork or potato masher.
- Add crushed black beans, black beans, corn, and chopped onions to the sour cream mixture.
- Take a 2 quart casserole dish and spray with cooking spray
- Take 1 tortilla and place ¼ mixture in the center of tortilla, roll the tortilla tightly and places seam down in the casserole dish.
- Repeat with remaining tortillas
- With all 4 tortillas in the casserole, spray the tops with the cooking spray.
- Top with 1 cup of jarred salsa then sprinkle with shredded cheese
- Bake in oven for 20 minutes. Serve with additional salsa and sour cream if desired
- *I place them in separate to go containers and place in the fridge to bring to work all week. I reheat for 2-3 minutes in the microwave and then it’s a delicious filling lunch. Mmmmmm.
