Spring Enchiladas

March 29, 2016

Ingredients:

  • 2 chipotles in adobo (finely minced)

  • 1 cup regular sour cream (or light)

  • 30 ozs low sodium black beans (drained and rinsed)

  • 2 cups corn kernels (fresh or frozen)

  • 2 avocado (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)

 

 

 

Directions: 

 

 

Preheat the oven to 350°F. Coat an 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 yummly.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Please reload

Featured Posts

Spring Enchiladas

March 29, 2016

1/4
Please reload

Recent Posts

April 12, 2016

March 29, 2016

February 19, 2016

February 4, 2016

January 23, 2016

January 6, 2016

Please reload

Archive
Please reload

Search By Tags
Please reload

Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square