INGREDIENTS
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
shredded Monterey Jack cheese