More than any other type of cuisine, I must admit I adore Mexican inspired dishes. Perhaps in a previous life I was a Latin woman or this may all be thanks to a dear friend of mine, who happens to be part Mexican. Either way, it’s a win win situation.
I first discovered this recipe in the coveted Dietitians of Canada Cook! cookbook. I love that it’s a meatless dish and nicely pairs black beans and cheese, without it being too heavy.
Give the recipe a try and don’t forget to leave a comment!
Espero que tengas un buen día.
I paired this dish with a simple guacamole and a side of corn tortilla chips proudly made in Manitoba (courtesy of La Cocina Foods). When time permits, it’s also very nice with a fresh salsa and chopped cilantro.
- 1 tsp canola oil
- 1 ½ cups chopped red bell peppers
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 plum tomatoes, coarsely chopped
- 1 can (19 oz) black beans, drained and rinsed
- ½ cup thawed frozen corn kernels
- 1 tsp chili powder
- ¼ tsp freshly group black pepper
- 8 8" whole wheat flour tortillas
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup vegetable broth
- ½ cup light sour cream
- 1 cup shredded Monterey Jack or Cheddar cheese
- In a nonstick skillet, heat oil over medium heat. Saute red peppers and onion for 4 to 5 minutes or until softened. Add garlic and sauté for 30 seconds. Stir in tomatoes, beans, corn, chili powder and pepper.
- Divide bean mixture evenly among tortillas. Roll up burrito-style and place seam side down in prepared baking dish. Set aside.
- Preheat oven to 350 degrees.
- In a small saucepan, melt butter over medium heat. Whisk in flour and sauté for 30 seconds. Gradually whisk in broth and bring to a boil, whisking the entire time until thick—about 2 – 3 minutes. Remove from heat and stir in sour cream. Pour sauce over tortillas and sprinkle with cheese.
- Bake in preheated oven for 20 minutes or until cheese is melted and sauce is bubbling.
– With Love, Carrots and Cake,