Black Bean Burrito Bake

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

Preheat oven to 350°F. Take out a 9×13 baking dish and spray it with cooking spray.
In a medium bowl, stir together sour cream and chipotle. Set side to meld for at least 10 minutes, while you go on to the next step.
Add half the beans to a food processor. “Process until finely chopped.” Add all beans (chopped and otherwise) and corn to sour cream-chipotle bowl. Stir thoroughly to combine.
Open the tortillas. Spread 1/2 cup of the mixture smack 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. Tent the dish with tin foil, taking care not to mess up the toppings. Bake 20 minutes, until heated through. Serve and celebrate.

Black Bean Soup

1 large onion, peeled and diced
2 to 3 tablespoons chili powder
1 tablespoon smoked Spanish paprika
1 teaspoon ground cumin
1 pound bag of black beans, rinsed and picked over
4 cloves of garlic, peeled
1 tablespoon chicken boullion, generous dash of Maggi Seasoning, lime juice

Put a heavy pot on a medium flame, toss the onions in with some olive oil and saute them for 3 minutes or so. Add some salt, the chili powder, paprika, and the cumin. Stir it about and let it heat up for a few minutes. Add the beans and add enough water to cover the beans. Put a lid on the pot and let it come to a boil. Turn the flame down until you have a medium simmer. Cook like this, with the lid on the pot, for 1 to 1 and 1/2 hours. Occasionally stir it. After the time elapses taste the beans for seasoning and to see if the beans are tender. If they’re not turn the heat back up to a boil and cook them for 10 minutes more. Make sure you have enough liquid with the beans.

Once they are tender transfer 2/3 of the beans to a blender and puree them with 4 whole cloves of garlic. Pour this puree back into the pot, taste for seasoning and add the chicken boullion,  dash of Maggi Seasoning, lime juice to boost the flavor.