"This dish can be made up to 8 hours in advance and chilled; just bring it back to room temperature before baking. From Cooking Light."
chipotle chile in adobo, chopped finely
reduced-fat sour cream
1 (15 ounce) cans
black beans, rinsed, drained, and divided
frozen whole kernel corn, thawed
4 (8 inch)
shredded monterey jack cheese
Preheat oven to 350°.
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 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.