Wednesday, December 29, 2004
black bean burrito bake
Black Bean Burrito Bake
Amanda Schalich
1 (6-oz.) can green chilis, chopped
½ c. sour cream
1 (15-oz.) can black beans, drained
1 c. frozen whole kernel corn, thawed
4 (8”) flour tortillas
Cooking spray
1 c. bottled salsa
¾ - 1 c. shredded Monterey Jack cheese
Preheat oven to 350°. Combine sour cream and chilies in medium bowl. Let stand for 10 minutes. Add corn and black beans to sour cream mixture. Spoon ½ c. bean mixture down the center of each tortilla. Roll up tortillas and 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 for 20 minutes or until thoroughly heated.
Amanda Schalich
1 (6-oz.) can green chilis, chopped
½ c. sour cream
1 (15-oz.) can black beans, drained
1 c. frozen whole kernel corn, thawed
4 (8”) flour tortillas
Cooking spray
1 c. bottled salsa
¾ - 1 c. shredded Monterey Jack cheese
Preheat oven to 350°. Combine sour cream and chilies in medium bowl. Let stand for 10 minutes. Add corn and black beans to sour cream mixture. Spoon ½ c. bean mixture down the center of each tortilla. Roll up tortillas and 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 for 20 minutes or until thoroughly heated.
# posted by Chelsea @ 2:17 PM 
