Black Bean Burrito Bake

This recipe is from the All-New Cooking Light Cookbook. I usually substitute the chipotle chili in adobo sauce for ground chipotle powder because I have never wanted to purchase and entire can or jar of the chiles. When I first read through this recipe I thought I would be using the entire can of chilies. This is not the case, you only need one. I broke my own rule by not reading the recipe thoroughly enough! So, I was left with an almost entire can of chipotle chilies in adobo sauce. I chose to freeze the remaining chiles flat in a small freezer bag so that I could just break off a chili at a time as I need it. I will let you know how it works out. If you would like to use the ground chipotle powder, you use 1 teaspoon in lieu of the actual chili.

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

1. Move the oven rack to the lower middle position and preheat the oven to 350°. Spray a 9x11 inch baking dish with cooking spray.
2. 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.
3. 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.
4. 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.