Monday, December 8, 2008

Black Bean Burrito Bake: A One-Dish Delight

Hey everybody! Just a quick post today, since I dropped an ottoman on my thumb last night. (It’s not sprained or anything; it’s just … bigger.) Needless to say, typing isn’t going so well, and I definitely won’t be hitchhiking anytime soon. (Oh, dinosaur hands. Why can’t you be better at holding things?)

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)
Adapted from Cooking Light.

1 chipotle chile in adobo sauce, chopped
1/2 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°F. Take out a 9x13 baking dish and spray it with cooking spray.

2) In a medium bowl, stir together sour cream and chipotle. Set side to meld for at least 10 minutes, while you go on to the next step.

3) Add half the beans to a food processor. "Process until finely chopped." Add all beans (chopped and otherwise) and corn to sour cream-chipotle bowl. Stir thoroughly to combine.

4) Open the tortillas. Spread 1/2 cup of the mixture smack down the middle of each one. Roll them as you would any burrito or wrap. Place all of them in a prepped baking dish, "seam side down." Top each tortilla with a little salsa. Sprinkle cheese across all of them. Tent the dish with tin foil, taking care not to mess up the toppings. Bake 20 minutes, until heated through. Serve and celebrate.

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

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10 comments:

Jaime said...

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?

Kris said...

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.

Anonymous said...

They also freeze well. If you have the patience to wrap each chile individually, more power to you.

sarah said...

i usually put them in a small glass jar (like the kind artichoke hearts come it). they seem to last for quite a while...

Babs said...

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.

April said...

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.

Unweary Traveler said...

I've made this recipe twice now and it is great. The one thing I changed to step it up a notch this last time was saute half an onion and half a bell pepper in olive oil for 5-6 minutes, then add half the beans and mash them (as if you were making refried beans), in lieu of liquifying them in the food processor.

Oh and also, I didn't have sour cream on hand, so I used plain yogurt.

It turned out great! thanks for the recipe. I'm always looking for ways to use black beans which I love.

Ali Jean said...

I love this dish! My bf and I are making an effort to eat healthy and I really dig this. I used 2 cans of beans and added a packet of taco seasoning to them - it made more than we could eat, so I have delicious leftovers for lunch the next couple of days. Needless to say, these beat the heck out of those lame Lean Cuisines I had been taking for lunch! :)

amanda said...

After finding the recipe on here sometime last year, we now make it all the time. It's one of our go-to easy, cheap, filling, tasty meals. Many, many thanks for the recipe.

Aric said...

Yummm this was so good thanks!