1 (7 ounce) can chipotle chiles in adobo sauce
1/2 cup reduce 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
1 cup salsa
1/2 cup shredded Monterrey Jack cheese
- Move the oven rack to the lower middle position and preheat the oven to 350°. Spray a 9x11 inch baking dish with cooking spray.
- Remove the chili from the can and chop the chile. Combine the chopped chile with the sour cream and set aside for at least 10 minutes.
- Place half the black beans in a food processor and pulse about 6 times until coarsely chopped. Add the chopped beans, the whole beans, and the corn to the sour cream mixture.
- Spoon 1/2 cup of the bean mixture down the center of each tortilla, roll up the tortilla and place it seam down in the prepared baking dish. Spread the salsa over the tortillas, sprinkle with cheese. Bake for 20 minutes or until the cheese is melted and the salsa is bubbly.