Flounder & Black Bean Burrito Casserole

**The original recipe calls for Halibut, we had flounder -- so I went with that! Any flaky white fish will do!


Olive oil cooking spray
10 oz white fish - cut in 1/4 inch strips
3 tsp fresh lime juice, divided
1/2 tsp ground cumin, divided
1 cup cooked or canned black beans, drained and rinsed
1 cup cooked brown rice
2 green onions, thinly sliced (about 1/2 cup)
1/2 cup corn kernels (thawed, if frozen)
1/2 tsp finely grated lime zest
1/4 cup finely diced roasted red pepper
1 tbsp chopped fresh cilantro
8whole-wheat tortillas - we used xtreme wellness tortillas
1 1/2 oz low-fat Monterey Jack or cheddar cheese, finely grated (about 3/4 cup)
1/2 cup low-fat sour cream or low-sodium salsa for garnish, optional

Preheat oven to 400°F. Lightly mist an 9x13 casserole dish with cooking spray; set aside.
In a small bowl, toss fish with 1 tsp lime juice and 1/4 tsp cumin; set aside.
In a large bowl, combine remaining 2 tsp lime juice, remaining 1/4 tsp cumin, beans and following 6 ingredients; stir to combine.
Lay tortillas out on a flat work surface and mound 1/3 cup bean mixture onto center of each. fish in a single layer on top of bean mounds. Roll each tortilla to enclose filling but keep ends open. Arrange filled tortillas, seam sides down, in 1 layer in prepared casserole dish. Sprinkle with cheese and bake, covered with aluminum foil, for 10 minutes. Then remove foil and continue baking until burritos are crispy and cheese is golden brown, about 15 minutes more. Serve burritos with sour cream or salsa, if desired. 

These were delicious!!! So fresh and flavorful! When Brian finished eating, he said "I look forward to having the leftovers tomorrow for lunch", so that's a great sign! We enjoyed them with fat free sour cream & salsa!