"Half of the beans are finely chopped to give the filling a thick, creamy consistency. This dish can be made up to 8 hours in advance and chilled; just bring it back to room temperature before baking...."
INGREDIENTS
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1 7-oz. can chipotle chilies in adobo sauce
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1/2 C. reduced-fat sour cream
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1 15-oz. can black beans, rinsed, drained, and divided
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1 C. frozen whole-kernel corn, thawed
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4 8-inch flour tortillas
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cooking spray
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1 C. bottled salsa
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1/2 C. shredded Monterey Jack cheese