black bean burrito bake

I was making this for lunch today and realized I have never posted about it. This is weird, because I eat it a lot. Mostly because I can make it two times with the groceries from it, making it a major budget plus. Also it's just really yummy.

I seem to make things every couple of weeks that require one chipotle chili in adobo sauce and the cans include about five or six. It feels wasteful to throw the rest out and buy more each time, so instead I do this- line a cookie sheet with parchment paper, then spoon out each chili with about a teaspoon of sauce a couple inches away from each other. Then put it in the freezer to harden, and ultimately put them in a baggie in the freezer to use whenever you need. This is probably just common sense to most people, but it was pretty huge for me.

Black Bean Burrito Bake
from Cooking Light
  
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

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.