black bean burrito bake

I made baked black bean burritos for dinner. They were fine, if a little American-tasting. They came out looking pretty American, too: picture five little rolled tortillas in a dish with red sauce and cheese on top. On the plus side, I could probably make this recipe in my sleep (or at least heavily sedated).

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
5 (8-inch) flour tortillas
1 cup bottled salsa
1/2 cup (2 ounces) shredded Monterey Jack cheese

Preparation

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. The blade for my food processor mysteriously disappeared last fall, but mashing the beans works just as well. The point of this step is to thicken the mixture. Mash half the beans, then add the mashed 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. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated.

I do like the combination of black beans, corn, and sour cream. Creamy & hearty.