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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Half of the beans are finely chopped to give the filling a thick, creamy consistency. This dish can be made up to 8 hours in advance and chilled; just bring it back to room temperature before baking. Ingredients:
1 (7-ounce) can chipotle chiles in adobo sauce |
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 cheese |
Directions:
1. Preheat oven to 350°.
2. Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chiles for another use. Combine sour cream and chile in a medium bowl; let stand 10 minutes.
3. Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.
4. Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated.
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