Meatless Monday - Mexican Style!

Today I decided to try a new Mexican recipe that I've had my eye on for awhile.  I've never used chipotle chiles before and was pleasantly surprised at the delicious flavor they gave this dish.  This was the perfect size recipe for two people, but it could easily be doubled or tripled. 

Please pardon the awful picture.  It is a dark and dreary day here in Alabama and the lighting in our house is absolutely horrendous!

Black Bean Burrito Bake
Recipe from here 

Ingredients

• 1 (7 oz.) can chipotle chiles in adobo sauce
• 1/2 cup fat free sour cream
• 1 (15 oz.) can black beans, rinsed and drained
• 1 cup frozen whole-kernel corn
• salt to taste
• 4 8-inch flour tortillas
• 1 cup salsa (I only used 1/2 cup)
• 1/2 cup shredded Mexican cheese

Directions

1. Remove 1 chile from can and chop (I used 3 small chiles).  Save remaining chiles and adobo sauce for another use.  Combine sour cream and chiles in a medium bowl; let stand for 10 minutes.
2. Place half of the beans in a food processor; process until finely chopped.  Or, just smash 1/2 the beans with a fork so you don't have to wash the food processor.
3. Add processed beans, whole beans, and corn to sour cream mixture.  Salt to taste.
4. Spoon 1/2 cup bean mixture down the center of each tortilla.  Roll up tortillas and place seam side down in a large baking dish coated with cooking spray.
5. Spread salsa evently over tortillas.  Sprinkle with cheese.
6. Cover and bake at 350 degrees F for 20 minutes or until throughly heated.

Serves: 4