Black Bean Burrito Bake

Ingredients:

1 (7 oz) can chipotle chiles in adobo sauce
1/2 cup reduced-fat sour cream
1 (15 oz) can black beans, rinsed, drained, and divided
1 cup frozen whole-kernel corn, thawed
4 (8 in) whole wheat flour tortillas
Cooking spray
1 cup salsa
1/2 cup shredded Low Fat Monterey Jack cheese

Directions:

Preheat oven to 350°.  Remove one chile from can. Chop chile. Reserve remaining 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 the seam side down in an 11in x 7in baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 min or until thoroughly heated.  Serve with rice.

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