Diva In The Kitchen: Black Bean Burritos

I've made this recipe a few times now with yummy results.  It's one of those super simple recipes that you can take away or add to according to your tastes.  Some great additions to this recipe would be brown rice or small cubes of sweet potato, cilantro, etc.

Black Bean Burritos


  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 1/2 cup reduced-fat sour cream
  • 2 (15-ounce) can black beans, rinsed, drained, and divided
  • 1 cup frozen whole-kernel corn, thawed (optional)
  • 4 jalapeƱos, diced small (optional)
  • Small can of diced green chilis (optional)
  • Spices such as cumin, coriander, chili powder, cayenne, salt and pepper
  • 8-inch flour tortillas (I used regular and spinach tortillas this time)
  • Can of Green Enchilada Sauce
  • 1 cup bottled salsa
  • Shredded Monterey Jack or cheddar cheese


Preheat oven to 350°.

Remove a couple chiles from can. Chop chiles. Reserve remaining adobo sauce and chiles for another use. Combine sour cream and chile in a medium bowl; let stand 10 minutes.

Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, corn, and jalapeƱos to sour cream mixture.  (this would be the time to add any of the filling ingredients you like.) Season ingredients with spices to taste.

Pour 1/3 of green enchilada sauce in a large baking dish.  Spoon a little over 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in baking dish.  Pour rest of sauce over burritos.  Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 30 minutes or until thoroughly heated.

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