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)