Black Bean Burrito Bake

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
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 ==
# Preheat oven to 350°.
# 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.
# 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 center of each tortilla.
# Roll up tortillas; place, seam sides 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.
Yield: 4 servings (serving size: 1 burrito)
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Main Dishes
Category:Healthy Recipes
Category:American Recipes
Category:American Main Dishes
Category:Vegetarian Recipes
Category:American Vegetarian
Category:Vegetarian Main Dish Recipes
Category:Chipotle pepper Recipes
Category:Adobo sauce Recipes
Category:Sour cream Recipes
Category:Black bean Recipes
Category:Bean Recipes
Category:Corn Recipes
Category:Tortilla Recipes
Category:Cooking spray Recipes
Category:Salsa Recipes
Category:Jack cheese Recipes
Category:Cheese Recipes
Category:Burrito Recipes