I have always been a foodie, my parents have known this since I was a toddler. Growing up I named my favorite baby doll after my favorite food, sour cream. Since I was introduced to Greek yogurt a few years ago I would always hear of people substituting it for my beloved sour cream. No way would I ever do this, I vowed to my sour cream.
Well recently I was in a bit of a situation. I had just made nachos, but had no sour cream. All I had was my big tub of plain Greek yogurt. Since you can’t eat nachos (or really anything for that matter) without sour cream I decided to make the swap. And guess what, I liked it! My husband couldn’t even tell the difference and now I don’t have to worry about either the sour cream or Greek yogurt going bad. I like to buy the big two tubs of Greek yogurt at Costco. Now I can make myself a parfait in the morning and a quesadilla at lunch with the same thing.
Now that I have ventured into the world of Greek yogurt in the place of sour cream I’m just dreaming up new ways to use it. This recipe is the perfect way to trick people into eating Greek yogurt and thinking it’s sour cream, but of course if you don’t buy Greek yogurt by the truckload like I do and instead keep sour cream in the fridge, feel free to use that instead.
I was thinking about making a meatless burrito. Black beans, corn, salsa are just a few of my favorite ingredients, but then I got to thinking and sometimes I just don’t like prep work, so instead of rolling each burrito I decided just to layer it all in a pan.
It seriously took me all of 5 minutes to throw together, stick in the oven, and then work on the Mexican style quinoa that I will be sharing tomorrow.
(No that’s not corn on top, just some leftover gouda that I had. It didn’t really melt)
- 1 chipotle pepper in adobe sauce
- ½ cup low fat Greek yogurt
- 1 cup prepared black beans, rinsed and drained
- 1 cup frozen corn kernels, thawed
- 4 flour tortillas, halved
- 1 cup salsa
- ½ cup shredded Monterey Jack cheese
- Preheat oven to 350 degrees
- Finely chop the chile and combine with the Greek yogurt, let stand 10 minute to combine.
- Mash half of the beans with a fork. Add mashed beans, whole beans, and corn to Greek yogurt mixture.
- Line a prepared 8×8 baking dish with half of the halved tortillas. Spread bean mixture on top and layer the rest of the tortilla halves. Top with salsa and cheese. Cover and bake for 20 minutes.
This looks so good! I’m thinking this would make for a delicious dip too.