1 (7-ounce) can chipotle chilies 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
Preheat oven to 350°. Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chilies 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 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. Yield: 4 servings (serving size: 1 burrito)
CALORIES 365 (29% from fat); FAT 11.7g (sat 5.8g,mono 2.8g,poly 0.8g); PROTEIN 15.7g
