This is such a casual recipe, I’m almost embarrassed to share it. Made with a can of black beans, a bag of flour tortillas, frozen corn, and a jar of chile (salsa in a pinch), it barely counts as cooking. Oh, and I can’t claim any authenticity; the best that I can call it is generically southwestern, and even that’s a stretch. Perhaps it’s what more northern states might create and call southwestern.
Yet it’s the sort of hearty recipe that I’ll make for my family at least once a month, and we always devour it. And it’s healthy-ish and homemade-ish. And isn’t that what matters?
- 1 1/2 c sour cream
- 2 T chipotle powder, or 1 finely chopped chipotle in adobo
- 1 15-oz can black beans, drained and rinsed
- 1 c frozen corn
- 1 c cooked, shredded chicken (optional)
- 6-8 flour tortillas
- 16 oz jar red or green chile, or your favorite salsa
- 1 c shredded cheddar
- Vegetable or olive oil for greasing baking dish
Preheat oven to 375 degrees. Combine chipotle powder or chopped chile and sour cream in a medium bowl. Mix in beans, smashing some of the beans with a fork and leaving the rest whole; this will create some differing textures and make the filling more cohesive. Mix in the corn and the chicken, if you’re using it.
Lightly oil a 9×13 baking dish. Put 1/2 cup of bean mixture in the center of a tortilla, roll the tortilla around the filling, and place it seam side down in the dish. Repeat until the dish is full; I can usually fit six large tortillas or eight small ones. (If you have extra filling and tortillas, you can assemble a few extra for baking later; they freeze well.)
Gently pour the chile/salsa over the dish. Cover as much of the tortillas as possible, but don’t worry about bare spots; they get nice and crispy. Sprinkle the cheese over the top.
Bake 20-30 minutes, until the filling is heated through and the cheese is melted and nicely browned.