1 (7-ounce) can
chipotle chiles
in adobo sauce
1/2 cup reduced-fat sour cream
1 (15-ounce) can
black beans
, rinsed, drained, and divided
1 cup frozen whole-kernel
corn
, thawed
4 (8-inch) flour
tortillas
Cooking spray
1 cup bottled
salsa
1/2 cup (2 ounces) shredded
Monterey Jack cheese
Preheat oven to 350 degrees F. Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chiles for another use. Combine sour cream and chile in a medium bowl; let stand 10 minutes. Place half of beans in a food processor; process until finely chopped. Add
chopped beans, remaining beans, and corn to sour cream mixture.
Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up
tortillas; place, seam side down, in an 11 by 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350 degrees for 20 minutes or until
thoroughly heated.
4 servings (serving size: 1 burrito)
Half of the beans are finely chopped to give the filling a thick, creamy
consistency. This dish can be made up to 8 hours in advance and chilled; just bring it back to room temperature before baking.