Ingredients:

  • 1 pound (450 g) cooked shredded chicken or beef
  • 1 can (15 oz or 425 g) black beans, rinsed and drained
  • 1 cup (150 g) corn kernels, fresh or frozen
  • 1 cup (150 g) shredded cheese (e.g., Monterey Jack or Cheddar)
  • 1 teaspoon (5 g) ground cumin
  • 2 teaspoons (10 g) chili powder
  • Salt and pepper to taste
  • 1 cup (240 ml) sour cream
  • 1 cup (240 ml) red enchilada sauce
  • 1 tablespoon (15 ml) lime juice
  • 1/2 cup (120 g) shredded cheese for topping (e.g., Queso Fresco or Cheddar)
  • 4 large flour tortillas (10-inch/25 cm)
  • Fresh cilantro for garnish (optional)

Instructions:

  1. In a mixing bowl, combine sour cream, red enchilada sauce, and lime juice. Mix until smooth.
  2. In another bowl, combine shredded chicken/beef, black beans, corn, shredded cheese, cumin, chili powder, and season with salt and pepper. Mix well.
  3. Lay one tortilla flat and spoon about a cup of the filling onto the center. Roll the sides in and tightly roll from the bottom up to enclose the filling. Repeat with remaining tortillas.
  4. Place burritos seam side down in a baking dish.
  5. Pour the sour cream sauce over the burritos and sprinkle with additional shredded cheese.
  6. Preheat the oven to 375°F (190°C) and bake for 20-25 minutes until the cheese is melted and bubbly.
  7. Remove from oven and let cool slightly before garnishing with fresh cilantro. Serve warm.