Black Bean Burrito Bake

I am sorry for not to posting yesterday, for my week has been busy. Wednesdays seem to be the busiest for me, so I'm going to start posting on Thursdays. Anyway, this meal is very easy to make and takes about an hour or less to prepare. The flavor is spicy, smokey, and with just a hint of sourness. The texture is creamy but chunky. You could add some chopped cilantro on top and fresh lime juice to make this even better.
Serves 4
Ingredients:
1 (7-ounce) can chipotle chiles in adobe sauce
1/2 Cup sour cream, full fat or reduced.
1 (15-ounce) can black beans, rinsed, drained, and divided
1 Cup frozen whole-kernel corn, thawed
4 (8-inch) flour tortillas
1 Cup bottled salsa
1/2 Cup shredded Monterey Jack or cheddar cheese

1. Preheat oven to 350 degrees F. 
2. Remove 1 chile from can; finely chop the chile. (Reserve the remaining adobe sauce and chiles in an airtight container stored in the refrigerator for another use.) Combine sour cream and chopped chile in a medium bowl; let stand for 10 minutes.
3. Place half of the beans in a food processor; process until finely chopped. You can also mash them with a fork or a pastry blender.  Add the chopped beans, remaining beans, and corn to the sour cream mixture and stir to combine.
4. Spoon 1/2 Cup bean mixture down center of each tortilla. Roll up tortillas; place, seam sides down, in an 11 x7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover with foil and bake for 20-25 minutes or until thoroughly heated.

From Cooking Light