Subtle Seasonings: ...and the 4 Bs recipe

If I can have a 3 Cs recipe, then I can have a 4 Bs one as well! This recipe was beyond amazing. It was super easy to make, and both The Husband and I loved it. He came home the next day and told me how much he loved the leftovers, too. That's how you know you have a keeper - this recipe is definitely going in the make-again binder.

Black Bean Burrito Bake
Ingredients:
1 chipotle chile in adobo sauce, chopped
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 or cheddar cheese
Spinach, 6 ounces

Directions:
1) Preheat oven to 350°F. Take out a 9x13 baking dish and spray it with cooking spray.

2) In a medium bowl, stir together sour cream and chipotle. Set aside to meld for at least 10 minutes, while you go on to the next step.

3) Add beans and corn to sour cream-chipotle bowl. Stir thoroughly to combine.

4) Open the tortillas. Spread 1/2 cup of the mixture down the middle of each one.

Roll them as you would any burrito or wrap. Place all of them in a prepped baking dish, "seam side down." Top each tortilla with a little salsa. Sprinkle cheese across all of them. Cover with foil and bake 20 minutes, until heated through.