Very easy, and very good. I’d prefer to make up a bit of my own salsa for this, but I used jarred in the interest of time. I will add more corn next time. I used Trader Joe’s frozen roasted corn and it was excellent. I normally don’t use light sour cream, but I did this time and it was fine in this dish. Larry loved this bake.
- Black Bean Burrito Bake (Cooking Light, March 2003)
Wine: Bridlewood 1999 Zinfandel (California). I opened this wine to have a glass while I made dinner. I’ve never had Bridlewood, but it’s a nice wine. Good balance, lots of body.
Is this a recipe you clipped and saved? Or how did you decide to make a 2003 recipe?
Depends on how it’s used, but sometimes I’m ok with lite sour cream.
Oh, I didn’t mention. It’s from Cooking Light’s new special issue, something about fast summer meals. Because I’m a sucker for special issues!
I have this issue and have been making all kinds of yummy things. I’m thinking of making this tomorrow night.
Grilled chicken would be a nice addition, if you can’t stand not having meat (I don’t know if the cheese counts as enough protein!).