1/2 cup sour cream
15oz 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
1) Preheat oven to 350°.
2) 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.
3) Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.
4) 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.
Review: This was so yummy, and very easy to make!!! I actually chopped the chile in the food processor and scraped it out, before adding the beans (and a few corn kernels) for processing. I have a history of using more chiles than the recipe requires, which then makes it too hot for Mike (Dr. Mike as of tonight). I stuck to the recipe and only used one chile, but Mike still thought it was pretty spicy. We topped the bake with more sour cream, which helped cut the heat. I'll definitely make this again!!!
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