Black Bean Burritos
- 1 chipotle chile in adobo (from a 7-ouncecan )
- 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 shredded monterey jack cheese
- Preheat oven to 350u0b0.
- Remove one chile from can. Chop chile. 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.(You can also add a can of refried beans and a can of black beans if doubling) Add chopped beans, remaining beans, and corn to sour cream mixture.
- 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 350u0b0 for 20 minutes or until thoroughly heated.
sour cream, black beans, kernel corn, flour tortillas, cooking spray, bottled salsa, shredded monterey jack cheese
Taken from www.food.com/recipe/black-bean-burritos-301341 (may not work)