I have been making a version of this Black Bean Burrito Bake from Cooking Light for years. It’s simple and easy to make, is healthy and tastes absolutely delicious! It’s one of my regular weeknight dinners.
Over the years, I’ve made some substitutions from the original recipe, so what follows is how I make it.
– Handful of Old El Paso sliced jalapeno peppers
– 1/2 cup light sour cream
– 1 (15-ounce) can black beans, rinsed, drained, and divided
– 4 or 5 (8-inch) flour tortillas
– Cooking spray
– 1 cup Herdez Salsa
– 1 cup shredded Monterey Jack cheese
1. Preheat oven to 350°.
2. Chop sliced jalapeno peppers into smaller bits. Combine sour cream and peppers in a medium bowl.
3. Place half of beans in a food processor; process until finely chopped (I don’t have a food processor, so I just mush them up with a fork). It’s important to do this step, because it gives the filling a thick and creamy consistency.
4. Add chopped/mushed beans and the remaining beans to sour cream mixture and mix.
5. 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.
6. Cover and bake at 350° for 20 minutes. Uncover and cook another 10 minutes (I always have to do this for the cheese to fully melt).