This recipe came from my step-mom. The amounts are estimates--the beauty of this recipe is its versatility. Throw in some leftover cooked chicken or steak, add some veggies or take some out. The chipotle pepper adds some kick--leave it out for those who don't like heat.
1 can (15 oz) black beans, rinsed and drained
1/2 c sour cream
1 chipotle chile in adobo sauce, diced
Corn (canned, frozen, fresh or roasted)
1 Green and/or red pepper, diced
1 bunch Cilantro, finely chopped
12 large flour tortillas
1 jar (16 oz) salsa
16 oz shredded cheese (Mexican blend or Monterey Jack)
In a medium bowl, mash 1/2 the black beans with a fork. Add the remaining beans, sour cream, chile, corn, pepper, and half the cilantro. Stir until combined. Divide mixture among tortillas, roll, and place seam side down in a greased 9x13 casserole. Top with salsa and cheese. Bake in 375 degree oven for 20-30 minutes or until heated through. Sprinkle remaining cilantro on top.
