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

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


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