Servings: 4
Chipotles in adobo sauce
Sour cream
1 cup
Low-sodium black beans
2 (15 oz.) cans
Fresh or frozen corn kernels
2 cups
Medium avocados
Flour tortillas 
8 (8-inch)
2 cups
Light Cheddar cheese/Monterey Jack
1 cup, shredded
Vegetarian Burritos with Baked Beans and Avocado
30 m
30 m
Ready in:
60 m
  1. Preheat the oven to 350°F/180°C/Gas Mark 4. Use cooking spray on a baking dish.
  2. Finely mince the chipotles; combine with the sour cream.
  3. Drain and rinse 1 can of beans; puree the beans in a food processor, thoroughly mix into the sour cream mixture. Rinse the other can of beans; stir in the whole beans and corn kernels into the sour cream mixture until combined.
  4. Peel and dice the avocados into ½ inch pieces. Gently stir into the beans-sour cream mixture.
  5. Follow the instructions on the package to warm the tortillas. Evenly divide the bean mixture between 8 tortillas; roll them close and put seam down into the baking dish. Spread the salsa on the burritos. Top with cheese, cover with aluminum foil and bake for 20 minutes.