Black Bean Burrito Bake

I served this for my family this summer and it was delicious!

{ Prep time: 15 mins / Difficulty: Easy / Yields: 6 servings }

Ingredients:

1 (7oz) can chipotle chilis in adobo sauce

1/2 cup reduced fat sour cream

1 (15oz) can black beans; rinsed, drained and divided

1 cup frozen whole-kernel corn, thawed (the canned corn works just as well!)

6 (8") flour tortillas

cooking spray

1 cup salsa

1/2 cup shredded monterey jack cheese

Directions:

1. Preheat oven to 350.

2. Remove 1 chili from the can and chop. (Reserve remaining adobo sauce and chilis for another use.) Combine chile with sour cream in a medium bowl; and let stand 10 minutes. (This reduces the spiciness of the chili.)

3. Place half of black beans in a food processor; and process until finely chopped. Add chopped beans, remaining beans and corn to sour cream mixture. Mix well.

4. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam-side down in an 11x7" baking dish coated with cooking spray.

5. Spread salsa over tortillas; then sprinkle entire dish with shredded cheese.

6. Cover with foil and bake for 20 mins.

Recipe brrowed from the Cooking Light Complete Cookbook