Personal Notes: This was the second time I have prepared this meal I absolutely love it. It is a vegetarian dish that is still full of flavor. The chipotle chiles in adobo sauce is the real secret to this entrée. I have been known to add a little extra sauce to the mix for an even spicier version. Since the recipe only calls for one chile you will have many more chiles to play with. Be resourceful and make your own chipotle mayonnaise, spicy sour cream dip, or even Purée the leftovers and freeze in ice cube trays for future use. As for my rating of this dish, I give it a 10 out of 10 for perfection. Salud!

4 servings (serving size: 1 burrito)

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, thawed
4 (8-inch) flour tortillas
Cooking spray
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. 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.

Nutritional Information
Calories: 365 (29% from fat)
Fat: 11.7g (sat 5.8g,mono 2.8g,poly 0.8g)
Protein: 15.7g
Carbohydrate: 55.3g
Fiber: 7.2g
Cholesterol: 28mg
Iron: 3.5mg
Sodium: 893mg
Calcium: 311mg

Cooking Light, MARCH 2003