I found this old post as I was editing and writing some newer ones. It’s leftover from my Favorite Recipe Search (which is currently on hold). I’ll update with nutritional info & cost soon. In the mean time, ENJOY! This is a regular recipe in our rotation.
When my sister sent me an Amazon gift card for my birthday last August, I took the opportunity to buy several Cooking Light cookbooks, including Weeknights. This recipe, along with all the recipes in their cookbooks, is available on their site, myrecipes.com. (Please be aware that it includes recipes from their other publications and are not all healthy choices!) Even though I could view their site for free, there is something about holding a cookbook. Plus there is a lot fewer options to dig through.
Since it’s published on the internet, I’m going to post the recipe on my site. It’s also available here. They even have a pretty video of someone making it, which makes my post about it seem that much sillier….
* 1 (7-ounce) can chipotle chiles in adobo sauce
* 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 cheese
Clearly I have a couple of substitutions. First, the cheese. I always buy 2%, and it’s not available in Monterey Jack. The Mexican four cheese includes the Monterey, but it also has some milder cheeses. Second, wheat tortillas. If I can up the fiber content of something, I do it. Of course, since there’s beans in this recipe, it’s not really necessary. It’s just my knee-jerk reaction when standing at the tortilla section in the store.
If you guys hop over to the original recipe, you can follow along with the directions.
Here’s the chopped pepper, adobo sauce, and sour cream melding into deliciousness.
Speaking of the adobo sauce, what are you supposed to do with it? The recipe only calls for one pepper, but there are several in the can. It’s too expensive to throw away. Simple. Chop up the remainder and freeze them in tablespoon portions. I actually used some leftovers for this recipe.
Here’s the bean and corn mixture. I actually chopped more than the recipe calls for. I like my burrito guts extra sticky. If you prefer more texture, follow their recommendations.
The guts. I don’t have anything to say about it, except YUM!
Back to those wheat tortillas. In my experience, the wheat ones tend to tear more than their white flour counterparts. One way to counteract this is to nuke them in a wet towel in the microwave for 15-20 seconds. They’ll come out nice and pliable and much more accommodating.
Before baking. This is usually the time that Chris comes in and says, “Oooh!”
Final verdict: My favorite recipe. Period. It’s my favorite from this book, my favorite of my reviews, my favorite. Amen.
I’m going to continue trying others from Weeknights, but this has already made it into our regular rotation. Basically, I make it anytime I forget to thaw meat. (You see, if you buy your meat in bulk and put it your deep freezer, you have to plan your meals in advance. If you don’t, you’ll have rock hard meat-sicles, and you’ll be forced to order pizza or make a vegetarian meal.) However, both Chris and I love it. Plus, as an added bonus, skipping meat for a day is great for the environment. I never thought I’d get Chris behind that cause, but I think he’s willing to join as long as the burritos are involved.
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