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Spring Enchiladas


  • 2 chipotles in adobo (finely minced)

  • 1 cup regular sour cream (or light)

  • 30 oz low-sodium black beans (drained and rinsed)

  • 2 cups corn kernels (fresh or frozen)

  • 2 avocados (medium, cut in 1/2-inch dice)

  • pepper

  • salt

  • 8 flour tortillas (8-inch)

  • 2 cups Tascosa Hot Sauce

  • 1 cup cheddar cheese (shredded light or Monterey Jack)


Preheat the oven to 350°F. Coat a 9 x 13 baking dish with cooking spray.

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, and then gently stir in the avocado. Season with salt & pepper.

Warm the tortillas according to package directions. Working one at a time, spoon one-eighth of 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 and browned on top.

Adapted from

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