Chop up the chipotle pepper finely and place in a medium sized bowl.
Add in ½ cup of sour cream to the chopped chipotle pepper and mix until combined. Let set for 10 minutes.
While the sour cream pepper mix sets, take half of the black beans in a small bowl and smash with a fork or potato masher.
Add crushed black beans, black beans, corn, and chopped onions to the sour cream mixture.
Take a 2 quart casserole dish and spray with cooking spray
Take 1 tortilla and place ¼ mixture in the center of tortilla, roll the tortilla tightly and places seam down in the casserole dish.
Repeat with remaining tortillas
With all 4 tortillas in the casserole, spray the tops with the cooking spray.
Top with 1 cup of jarred salsa then sprinkle with shredded cheese
Bake in oven for 20 minutes. Serve with additional salsa and sour cream if desired
*I place them in separate to go containers and place in the fridge to bring to work all week. I reheat for 2-3 minutes in the microwave and then it’s a delicious filling lunch. Mmmmmm.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/02/recipe-redo-black-bean-burritos/