Categories: dinner, mexican

Ingredients

• 1 chipotle chile in adobo sauce, chopped
• 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 or cheddar cheese

Directions

1. Preheat oven to 350°F. Take out a 9×13 baking dish and spray it with cooking spray.

2. In a medium bowl, stir together sour cream and chipotle. Set side to meld for at least 10 minutes, while you go on to the next step.

3. Add half the beans to a food processor. “Process until finely chopped.” Add all beans (chopped and otherwise) and corn to sour cream-chipotle bowl. Stir thoroughly to combine.

4. Open the tortillas. Spread 1/2 cup of the mixture smack down the middle of each one. Roll them as you would any burrito or wrap. Place all of them in a prepped baking dish, “seam side down.” Top each tortilla with a little salsa. Sprinkle cheese across all of them. Tent the dish with tin foil, taking care not to mess up the toppings. Bake 20 minutes, until heated through. Serve and celebrate.

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