Anyway, based on your answers to last week’s Giveaway Question (which – thank you again!), CHG will be featuring more inexpensive, nutritious, quick one-pot meals with solid leftover potential. Today’s Serious Eats column on Baked Rotelle Puttanesca is a good one, as is Cooking Light’s Black Bean Burrito Bake, seen here.
Hearty and spicy, the dish involves juuuuust enough effort to avoid accidentally stepping into Sandra Lee territory. (Meaning: you’ll still feel like you’re actually cooking.) Depending on what’s hanging around the fridge (chicken, green onions, cooked rice, etc.), different elements can be added to switch it up, as well. The Boyfriend and I both loved it, and would probably pair it with a nice salad in the future.
One word of caution: these burritos are packing some heat. If you’re sensitive to spice or have young children, I might only chop half a chile.
Okay, off to ice Ol’ Thumby. Happy week, sweet readers!
P.S. Cooking Light provided nutrition info, so only the price is calculated below.
P.P.S. New Yorkers! The Boyfriend and I discovered The Museum of American Illustration in Midtown this weekend. It’s a mid-sized gallery (two rooms) that seems to show work from a single artist (currently: Pol Turgeon). It’s totally free and a fun way to kill an hour. Check it if you have the chance.
Black Bean Burrito Bake
4 servings (serving size: 1 burrito)
1 chipotle chile in adobo sauce1/2 cup reduced-fat sour cream
1 (15-ounce) can black beans, rinsed, drained, and divided
1 cup frozen whole-kernel corn, thawed
4 (8-inch) flour tortillas
Cooking spray
1 cup bottled salsa
1/2 cup (2 ounces) shredded Monterey Jack or cheddar cheese
1) Preheat oven to 350°.
2) 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.
3) Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.
4) 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.
Approximate Calories, Fat, and Price Per Serving
365 calories, 11.7 g fat, $1.06
Calculations
1 chipotle chile: $0.30
1/2 cup reduced-fat sour cream: $0.38
1 (15-ounce) can black beans: $0.66
1 cup frozen whole-kernel corn: $0.50
4 (8-inch) flour tortillas: $0.66
Cooking spray: $0.05
1 cup bottled salsa: $1.19
1/2 cup (2 ounces) shredded Monterey Jack or cheddar cheese: $0.50
TOTAL: $4.24
PER SERVING (TOTAL/4): $1.06
6 comments:
Ooh, that looks tasty. I've been scared of using chiles in adobo before for lack of knowing how to save the leftovers, and not wanting to waste a whole can on one chile. Advice? How does one store the leftovers, and how long do they keep?
Jaime, I've had a plastic baggie of chipotles in my fridge for about three weeks now. (I used a few in some chili last month.) They seem to be doing fine? Here's hoping.
They also freeze well. If you have the patience to wrap each chile individually, more power to you.
i usually put them in a small glass jar (like the kind artichoke hearts come it). they seem to last for quite a while...
I cut up the peppers, and mixed back into the sauce. Then I put into ice cube trays. When frozen solid, I popped them out and put in a freezer bag. I haven't used one from the freezer yet to know how hot one cube is though.
YUM YUM YUM! I have been going back through your vegetarian archives and what I have made from here hasn't done me wrong yet. This and the Easy Like Beanday Morning (refried beans)... oh glorious day.
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