RECIPE INGREDIENTS
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1 (7-ounce) can chipotle chiles in adobo sauce
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1/2 cup reduced-fat sour cream
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1 (15-ounce) can black beans, rinsed, drained, and divided
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1 cup frozen whole-kernel corn, thawed
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4 (8-inch) flour tortillas
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Cooking spray
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1 cup bottled salsa
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1/2 cup (2 ounces) shredded Monterey Jack cheese
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RECIPE METHOD
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Preheat oven to 350 degrees F.
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Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chiles for another use. Combine sour cream and chile in a medium bowl; let stand 10 minutes.
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Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.
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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° for 20 minutes or until thoroughly heated.
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Recipe reprinted by permission of Cooking Light magazine. All rights reserved.
| Nutrition Facts |
| 4 servings (serving size: 1 burrito)
Facts per Serving
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| | Calories: | 365 | Fat: | 12g | Carbohydrates: | 55g | | Cholesterol: | 28mg | Sodium: | 893mg | Protein: | 16g | | Fiber: | 7g | % Cal. from Fat: | 30% | % Cal. from Carbs: | 60% |
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