Black Bean Burrito Bake

This hearty, quick entree is perfect for weeknights.

Remove one chipotle chile from a can of chipotles in adobo sauce; chop the chile, and stir in to 1/2 cup vegan sour cream (such as Tofutti's Better Than Sour Cream); let stand for 10 minutes.

Note: save the rest of the canned chipotles for another use - they freeze beautifully in individual portions of an ice cube tray. My go-to brand is Casa Fiesta since it does not contain sugar in its adobo sauce.

Rinse and drain one (15-ounce) can of black beans. Place half the beans in a food processor and process until finely chopped. Add the chopped beans to the 'sour cream' mixture, along with the remaining whole black beans and 1 cup frozen corn (thawed in advance).

Place 4 (8-inch) flour tortillas on a work surface - I prefer whole wheat tortillas, but white flour ones would work fine here as well; mine were from Whole Foods' 365 brand.

Spoon 1/2 a cup of the black bean mixture down the center of each tortilla, then roll them up and place, seam-side down, in an 11x7-inch baking dish coated with cooking spray. Spread 1 cup salsa over the tortillas (such as Amy's), and sprinkle with 1/2 cup shredded vegan Monterey Jack (Follow Your Heart makes this flavor of soy cheese).

Cover with aluminum foil and bake at 350 degrees for 20 minutes. To make this dish even simpler, it can be made up to 8 hours in advance, and then brought back to room temperature just before you bake it in the oven! 1 burrito is 370 calories.

Cost:
sour cream $2.49
black beans $1.49
frozen corn $2.99
flour tortillas $1.69
bottled salsa $4.99
vegan Monterey Jack $4.39