When I’m in a restaurant ordering enchiladas, I almost always go for the cheese filled ones. Creamy and spicy might be my favorite mix. These burritos ended up hitting that craving right on the nose, but with a lot less cheese (!!!). Amazing, right? I’m trying to cut back a bit on the dairy, and this avocado and blended black bean mix went above and beyond.
Baked Black Bean and Avocado Burritos
via the kitchn
2 chipotles in adobo sauce, finely minced
1 cup sour cream
2 15 oz cans black beans, drained and rinsed
2 cups corn kernels (fresh or frozen)
2 medium avocados, cut in 1/2-inch dice
8 (8-inch) flour tortillas
2 cups salsa
1 cup shredded cheddar or Monterey Jack
Preheat the oven to 350°F. Coat an 9×13 baking dish with cooking spray (or olive oil). Combine chipotle and sour cream in a bowl. Purée half the beans in a food processor; add to the sour cream mixture. Stir in the whole beans and corn until well combined. Gently stir in the avocado. Warm the tortillas for a few seconds in the microwave between damp paper towels to soften. Working one at a time, spoon the bean mixture down the center of each. Roll the tortillas closed and place seam-side down in the prepared baking dish. Spoon the salsa over the tortillas and top with the shredded cheese. Cover and bake 20 minutes until cheese is melted and burritos are warmed through.